Tomatoey-Squash-Quinoa Surprise:

[I suppose the "surprise" is that combining coconut oil, tomato, and nutritional yeast gives this a rich, cheesy flavor]

1 Large Tomato (2 might have been better, actually)

1 cup mushrooms, chopped

2-3 large assorted summer squash (+ whatever other veggies you have on hand: broccoli, carrots, turnips would be good)

3 tbsp coconut oil

0.5 cups veg. broth

0.25 cups nutritional yeast

quinoa (1 part quinoa: 2 parts water, just like rice)

Place tomato in a stockpot and cover with water. Bring to a boil and cook until the skin begins to peel off and the tomato is tender/ almost mushy.

Meanwhile, bring quinoa to a boil, reduce to low, and allow to simmer for 20 minutes. Chop mushrooms and squash.

Pour water off of tomato and allow the tomato to cool for a few minutes. Dice the tomato.

Combine tomato, squash, mushrooms, vegetable broth, and coconut oil in the stockpot. Bring to a boil, reduce heat to medium, and cook for about 15 minutes (until the squash reaches desired tenderness). Add nutritional yeast and cook for an additional 5 minutes or so. Serve over quinoa.