Cookbook creator says: This was wonderful, and easy to make! Husband liked (non-veg) as well.

Submitted by MISSJCISRUNNING

These bean cakes are yummy and great for you. Served with the salsa, it makes a very colorful and festive presentation. I serve these with a lite side salad. Plenty of protein and fiber. Even my meat loving hubby loves this meal.

Submitted by BCJL13

I threw this together tonight with what I had in my house. You can reduce the sodium by draining and rinsing the beans (not accounted for here), but if you do that, you'll want to add about 1/4 cup of low-sodium vegetable or chicken stock to give it some moisture while it cooks. Play around and add more vegetables/seasonings, this is just what I had at the time.

Submitted by CMAXCA

I make this in a big batch for my lunches, the tofu has loads of protein and really soaks up the flavor of the sauce. I also add in hot sauce or chili flakes, as spicy foods make you feel full faster, but it isnt really needed

Submitted by KATYMARIA

Tastes like cheesecake!

Cookbook creator says: This is wonderful! You can use up all your bits and pieces of vegetables to make a different salad every time! Husband couldn't stop eating it!

Submitted by UMMWALEED

Take one serving to work every day for a week - keeps well in the fridge till Friday!

Submitted by WOTSHEWROTE

Cookbook creator says: Make with tofu or veggie shreds.

Submitted by FROGSTYR

Chef Meg added flavor with parsley and capers to cut the salt, reduced the cooking time and used hearty plum tomatoes instead of canned.

Submitted by CHEF_MEG

This is a peasant dish from Kerala. Daily fare, in other words, made with whatever vegetables are in season. Since it's a Kerala dish, it's got two very typical ingredients: coconut and plantains. The rest of the dish is built around these two stars of the Kerala kitchen. If you can find them, use a few pieces of drumsticks (NOT meat - these are a vegetable from Southern India!!) - you may be able to find them frozen in your local Asian supermarket or Indian store. Curry leaves, too, will be available right beside those drumsticks at any reputable Indian store - you may even luck out and be able to buy fresh curry leaves at most Indian stores.

Use a mixture of root vegetables and squashes for the best effect. The recipe here is not what you'd make in India - hadn't seen zucchini and turnips when I was growing up, but, as with all peasant dishes, it's a *very* adaptable dish. Throw in whatever suits YOUR tastebuds!

Use coconut oil if you've got it - it really gives a most authentic flavour to the dish. Canola works just as well, but has less flavour.

Submitted by BIGGIRL2082010

Submitted by ARAC76

Everyone will love this simple dish that's full of flavor!

Submitted by SMOKINGSBADFORU

I LOVE this smoothie, and it is low in calories....you can drink the whole concoction for a snack, and it will fill you up for a long time. I am a big smoothie fan for that reason....they are a filling snack, and nutritious to boot. I like to have them in the afternoon in the time between lunch and dinner, because that is when I am my hungriest. It fills me up and keeps me from grabbing junk to eat.

Submitted by KEEKSBOROUGH

Submitted by BLUROSES

This recipe features a classic Indian technique for making a deep-flavored "gravy".
- Taken and adapted from *How to Cook Everything Vegetarian by Mark Bittman*

Submitted by SHERALYNNNE

These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa.

This Palak Paneer recipe replaces paneer with extra firm tofu and cream with non-fat yogurt.

Submitted by BRAINIAC

A delicious easy-to-make curry when you're short on time!

Submitted by SHEZAREU

Chocolaty-coconut frozen popsicles. YUM!

Submitted by FLORRIE21

French soup using wild greens. You can use chard if you prefer.

Submitted by FLORRIE21

Great fruit/veggie smoothie!

Submitted by FLORRIE21

Eat this bar 30 minutes prior to meals with 8 ounces of water to curb your appetite, or use bar as a meal replacer. Use once to twice per day.

Submitted by ELDORADO_MOM

Submitted by SLCOLMAN

This recipe sings of the fall and early winter harvest.

Submitted by CHEF_MEG

Cookbook creator says: I use this as a modification for the McDougall 12 day program. Works for me!

Submitted by LOSINGCHICK

Use this on top of popcorn, pasta, or stews; or add it to stir-fries, soups, and sauces. Some consider it to be vegan "Parmesan," but it is appropriate in a wide variety of dishes--not just on pasta.

Submitted by SP_STEPF

Submitted by FLORRIE21