Cookbook creator says: mmmmm, serve with a whole wheat pita and raw veggies for an easy supper.

Submitted by MISSVYKY

Cookbook creator says: This dish has everything you could ask for! I only used a tbsp of olive oil, then if anything started to stick i added a little bit of water to ensure that it didn't. Super good with minty, lemon couscous.

Submitted by SHELLEYMCK

Cookbook creator says: Wrap in a tortilla with shredded lettuce, low-fat cheese, and salsa for a yummy, healthy burrito.

Submitted by THESPY75

Cookbook creator says: Instead of mashing all the beans, I only mashed about half of them and mixed them together with the whole beans and served over top of rice. This recipe could easily serve 6, and if you add vegetable to the mix (I use bell peppers, corn, nd sometimes acorn squash) it can serve 8.

Submitted by LOTUS737

Submitted by ROSEWHISPERS

Cookbook creator says: Hearty, light stew that is delicious served by itself or with a pita to sop up any juices :)

Submitted by XKRISS6X

Cookbook creator says: I cubed the tofu, and made the salsa the day before.

Submitted by ELIZARDBETHDAY

Cookbook creator says: I cut the cheese content WAY back, using only about 1/2 cup low-fat mozzarella sprinkled on top. I also used low-fat cream of celery. Really delicious though!

Submitted by SUGARBABY04

from Real Simple Magazine; I took out the radishes and used dried cilantro instead of fresh at the simmer point.

Submitted by GOCARTS

Fool your omnivore friends with this delicious vegan chili, the eggplant makes it extra hardy!

Submitted by VIRGINIADVINE

A somewhat healthier take on this Costa Rican jack-of-all trades dish. I've substituted brown rice for the traditional white rice.

This versatile dish can be matched with eggs, queso blanco, and tortillas for a heartly breakfast. It can also serve as the base for lunches or dinners. In fact, I often eat it alone with a berry smoothie as a post run recover meal because of it's healthy balance of carbs and protein.

Submitted by LUPOCON

Cookbook creator says: I omit the butter being as it isn't necessary (it does add flavour though)

Submitted by MOMRITZ

Submitted by MOMRITZ

Fiber, Protein, and Filling...We have this one a lot, good with rice.

Submitted by WYLDFLOWERS

Cookbook creator says: SO easy, especially if you use canned kidney beans.

Submitted by LOTUS737

A tasty non-meat way to get some extra protein in your diet.

Submitted by LILLAKE

Spicy black means, great for nachos, burritos, or just on rice!

Submitted by IAMTHEAMYGDALA

Cookbook creator says: I have yet to try this, but it seems like a tasty dish .. also SUPER quick

Submitted by COLONY_DUDE

Spicy but nicey!

Submitted by TREEHUGGER73

Low fat full of good fiber and veggies. A well balanced meal.

Submitted by TURTLE4CHRIST

Try this delicious and easy recipe for lentils!

Submitted by CHESSAKAT

Cookbook creator says: Since I don't care for garbanzo beans, I substituted in another can of kidney beans ;)

Submitted by BELLOYA

Low fat, good carbs, protien, affordable. Use vegetable broth for vegans, good meat substitute for tacos and burritos, or add more broth for a comforting satisfying soup.

Submitted by ANEWONE

In my old neighborhood, there was an amazing takeout place where I'd get Thai curry vegetables on a pretty regular basis. I didn't think I could make it, or make it healthfully for that matter - until this morning. I played around with what I had on hand and came up with the following recipe for tonight's dinner, with plenty to freeze for later cravings.

Submitted by ABSINTHEMINDED

Hearty vegetarian dish

Submitted by PAULA26

A great cold weather Sunday afternoon soup.

Submitted by **MOJOMOMMA**

A different variation on black bean soup, but super low in calories and great fiber. Easy to make.

Submitted by SCHNOZZLES

Submitted by TERESA:)

vegetarian, no added salt

Submitted by ANSCOACTUS

I like to make beans from dry. I prefer to make them in large batches and freeze them. This recipe could be used as a starting point for refried beans, bean dip, or just cooked pintos to add to a salad.

The serving size will vary greatly with the amount of water retained from cooking. To approximate serving size, a serving size of pintos is .25 c dry, so this makes about 8 servings. Since I may use this in other recipes, I'll leave it as 1 serving and adjust as necessary.

Submitted by SNOWHIT