Stir Frys and Sautes
Hijiki and vegetable sauté

Three soy sauté with soba

Root vegetable hash

Bok choy and country style soft tofu

Vegetables in spicy lemongrass tamarind sauce

Vegetable sauté capriccio

Cabbage with fermented black beans

Tofu
An easy baked tofu

Four stovetop tofus
saucy miso tofu

pomegranate glazed tofu

tropical lime tofu

orange glazed tofu on greens

Vegetable tofu scramble

Tofu mole

Southeast Asian tofu with lemongrass

Savory Pastries, Stuffed Vegetables, Casseroles and More
New World pizza

Kasha stuffed peppers

Tofu, leek and almond stuffed portabellas

Herbed vegetable packets

Baked sweet potatoes
Caribbean stuffing

Indian stuffing

Winter squash stuffed with two rice pilaf

Quinoa and collard leaf dolmas

Beans
North South chili

Italian lentils

Greek black eyed peas

Broccoli rabe and beans

Down home black eyed peas

Chili fest chili
I modified the original recipe by increasing the onions, red bell peppers and carrots while omitting the celery. I used the sweet paprika and Aleppo chili flakes for the heat (and omitted the chipotles in adobo sauce). I mixed up the bean variety by using both red kidney beans and black beans. But, the best addition, the secret ingredient, was bulgur! The result was a hearty chili with the mix of savoury flavours. Not my favourite chili, as something was a bit off and I prefer my chili with a bit more robust tomato flavour. Next time I might add some tomato paste. The bulgur, though, was excellent and a healthy way to get the mouth-feel of ground meat, without any meat at all (blinknoodle)

Pasta
Pasta with pistachio lemon pesto

Pasta with broccoli rabe and beads

Japanese noodles with tomatoes

Pasta with tomato peach sauce

Pasta with ruby chard and cherries

Pasta with sun dried tomatoes, zucchini, and beans

Pasta with French lentils and kale

Spaghetti aglio, olio, e prezzemolo

Pasta with winter pesto

Vegetarian pasta Bolognese

Stews
Spanish stew
This is a stew with lima beans and green beans with a light broth with sweet paprika. Not too spicy, but I thought it was flavourful. They suggest serving it with a romesco sauce, but I didn't make it... my favourite way to eat it has been atop a bed of baby spinach, topped with some toasted slivered almonds. Yum! (blinknoodle)
Italian stew with winter squash and chickpeas
This is a mix of butternut squash, canned tomatoes with carrots, bell pepper and kale simmered with chickpeas with a basil-thyme flavour. The splash of red wine vinegar at the end is an important part to lighten the dish. Definitely chockful of healthy ingredients. Delicious pairing of ingredients. A light, healthy stew. I didn't even serve it with a grain, it was that filling. (blinknoodle)
Thai red curry

Hot and sour tofu and cabbage stew

Tempeh Bourgignon

Oaxacan green mole stew

Japanese winter stew
OK, I modified it a bit, but just the veggies, and I still think this was a wonderful stew. Sometimes I am leery of making Japanese dishes from non-Japanese cookbooks, but this was really good. I subbed daikon for the turnip, added in 100g of chopped enoki mushrooms and used 4 oz baby spinach instead of mustard greens. Topped with 2-3 chopped green onions when serving with a sprinkle of sesame oil. Yum! (blinknoodle)
Vegetable stew with gremolata

Mushroom, peanut, tofu stew with greens

Bulgarian lentil and vegetable stew

Three sisters at four corners stew

Summer pistou

Tunisian chickpea stew

Raw Food
Green soup

Our favorite raw slaw

Raw tacos

Cauliflower tabouli

Winter squash rice Mexicali

Date nut fruit smoothies

Grains
Mushroom barley risotto

Polenta domes with garlicky greens

Quinoa and sweet potatoes

Red fried rice

Curried millet

Couscous with pistachios and apricots

Wild rice pilaf with chestnuts

Fourteen ways to embellish brown rice

Side Vegetables
Kale with cranberries

Roasted sweet potatoes

Roasted Brussels sprouts and pecans

Lemony zucchini with bread crumb topping

Pomegranate carrots

Green beans with ginger and garlic

Mashed cauliflower with shallots

Kale with sweet potatoes

Cabbage braised in red wine

Maple glazed root vegetables

Quick braised snow peas and radishes

Maque choux

Desserts
Pomegranate gel with fruit

Cantaloupe with fresh raspberry sauce

Fruit and nut truffles

Apple blueberry crumble

Fig and pecan baked apples

Simply baked fruit

Herbed and spiced fresh fruit popsicles

Ice pops

Apple and dried fruit strudel

Filo nut cigars

Silken chocolate pudding

Chocolate bark

Hot chocolate