Vegetable kugel:
½ leek chopped thin and sautéed until a bit browned
2 large zucchinis or 5 small grated
1 small carrot grated
4 or 5 small potatoes or 3 larger ones
3 eggs
Salt and pepper to taste
2 tbsps oil
Combine all ingredients and bake until browned and done.

Grate 5 large potatoes or 8-10 small ones. Saute ¼ to 1/3 of a leek. Add sautéed leek to grated potatoes, then add 4 eggs, about ¼ c. olive oil, salt to taste. Pour into greased pan and bake until crunchy on bottom and well cooked. If you make kugel thicker (in a smaller pan so it is higher) rather than thin and flat it is even better.
(can also use leek without sauteeing, just chopped)

Sweet potato kugel:
Peel and grate yams, add chopped leek or onion, salt , eggs, oil and then bake until crispy.

Cut into chunks butternut squash, potatoes , yams, carrots, parsnips and add some white part of leek cut into pieces as well as onion. Mix well with olive oil. Put into a baking pan and sprinkle with salt . Can add whole pieces of garlic which you later discard if you want. Put into oven to bake until browned and done.

Spaghetti squash casserole: (perhaps can also use pumpkin or butternut squash instead)
Cut squash in half, remove seeds, put a bit of olive oil inside the cavities with some salt , put face down on pan and bake.
In a pan saute onions and mushrooms with some garlic. Sprinkle on salt.
When squash is done, scrape it out. Put into baking dish. Top with mushrooms and onions and then beat a few eggs and pour over. Mix well. Bake.

Mushroom vegetable quiche:
Chop onion, leek and saute til a bit golden. Add finely sliced carrots and peeled sliced mushrooms (quite a lot).
Saute a bit with salt.
Add eggs and mix. Transfer to oiled baking pan. Bake until done.

Vegetable cutlets:
• 2 zucchini, peeled and grated
• 2 stalks celery, peeled and shredded
• 2 carrots, peeled and grated
• 1 large onion, peeled and grated
• 2 potatoes,, peeled and grated
• 2 large eggs
• 1 parsley root (optional)
• 2 tablespoon potato starch
• salt and pepper, to taste
• Oil, for frying
In a medium bowl, combine the zucchini, celery, carrots, onion, potatoes, eggs, parsley root, potato starch, salt and pepper. Mix to combine well.
Heat oil in a skillet over medium-high heat. Drop mixture by the heaping spoonful into the hot oil. Fry on both sides until golden brown. Flip when mixture is holding together.