I get it! Sometimes you don’t want to cook! You don’t have time, don’t feel well or you just don’t want to mess the kitchen up!
Cook’s night off, but you don’t want to go out either because it is so difficult to find a place that is compliant to your food choice.
THIS is one of my very fast meals!
I slice a yellow squash. I chop an onion and add 1/4 of the chopped onion to the squash. To cook, I put the squash in the bottom saucepan with plenty of water. I get the squash on the stove on medium high heat because it takes the longest to cook.
I throw a couple of collard leaves in some water to get the dirt off.
Next, I use pre-cut cauliflower and put what I want into my steamer pan.
I chop some cabbage and add the collard leaf or two that I chopped.
I add 1/4 of my chopped onions to a can of pinto beans.
I slice a jalapeno, add half to the pinto beans and keep half for the plate.
My two steamer saucepans fit on the sauce pan with the squash so I put my cauliflower in the top one and chopped cabbage and collard’s in the middle. I put on the lid to hold the steam and turn on the heat down to medium. 
I dump the beans into a covered skillet and get those into my convection oven. I give them a little salt, pepper and chili powder. I set the oven to 350 ° F to warm them. My oven shuts off after 30 minutes so I don’t have to even watch them.
Next I cut up a fresh tomato, a few green onions and a couple of radishes. I just lightly salt them and they go on the plate raw!
I slice some cucumbers and sit them in a bowl with some umeboshi plum vinegar and pepper while everything cooks. (Lemon juice works too if you prefer).
After 15 minutes or so, my steamed vegetables are done! I add salt and pepper to them in their pans and toss them. (I do this over a plate in the sink because they have steamer holes in the sauce pan). I drain the water off the squash and toss with some salt and pepper.
The cabbage can use a little more than salt and pepper. I generally squeeze some lemon on that and Harry adds pepper sauce. 
What might really round this out is a piece of corn bread if I already had some made which if I did, I would have wrapped each piece in parchment paper and put them in the oven with the beans! I make corn bread with 1/3 buckwheat flour, 1/3 organic all purpose flour and 1/3 organic corn meal.
So with about 5 to 10 minutes prep time and 15 minutes or so cook time, I have a healthy, tasty and filling meal!
My equipment is the Cuisinart 6 qt sauce pan, 2 Cuisinart steamer pans and the lid. 3 spoons to serve them with.
I used a covered ceramic skillet by Xtrema for the beans. Xtrema has some great cookware that is very safe to use but it is on the pricey side. I am only cooking for two and It is difficult to find a 30 oz. baking pan with a lid! Any baking pan with a lid will work or just use a saucepan and cook your beans on the stove top.
My oven is a Oster French door countertop convection and toaster oven. I love it because it is 13″ deep and 16″ wide. I can fit most pans in there. (I have a conventional oven but this cooks faster with less energy).
