This versatile falafel-flavored chickpea patty is loaded with flavor and one of our all-time favorites. With a few slight changes in spices and sauces, the recipe easily adapts to Middle Eastern, to Indian and even Mexican cuisine! Add a few crunchy elements for texture, such as sunflower seeds or grated carrot, when the mood strikes....Read More

Canned chipotle peppers add a rich, smoky flavor to these black bean pocket sandwiches. INGREDIENTS: 1 tablespoon mayonnaise 3 tablespoons sour cream, or nonfat plain yogurt 2 teaspoons chopped chipotle peppers in adobo sauce 1 16-ounce can black beans, rinsed 3/4 cup chopped red onion 3 tablespoons chopped fresh cilantro 1 clove garlic, finely chopped...Read More

Canned chipotle peppers add a rich, smoky flavor to these black bean pocket sandwiches. INGREDIENTS: 1 tablespoon mayonnaise 3 tablespoons sour cream or plain yogurt 2 teaspoons chopped chipotle peppers in adobo sauce 1 16-ounce can black beans, rinsed 3/4 cup chopped red onion 3 tablespoons chopped fresh cilantro 1 clove garlic, finely chopped 1...Read More

This slaw gets better if it has a chance to sit for a few hours before serving. INGREDIENTS: Salad 1/2 head green cabbage, shredded 1/2 lb jicama, shredded 1 large carrot, shredded 3 medium tomatoes, seeded and diced 1 – 2 jalapeno peppers, minced and seeded 1/3 cup cilantro, chopped Dressing 1/4 cup fresh lime...Read More

A classic vegetarian lasagna filling — ricotta, spinach, and Parmesan cheese — is used to fill meaty, roasted portobello mushroom caps. Use the large portobello caps; if only find smaller ones are available, buy one or two extra and divide the filling among all the caps. Serve with a fresh green salad and a whole-wheat...Read More

A riff on the Egyptian classic Ful Medames, a highly seasoned fava bean mash, this version is made with easier-to-find edamame. Edamame (fresh green soybeans) has been shown to lower LDL cholesterol. They can be found shelled in the freezer section of well-stocked supermarkets. This stew is great served with couscous, bulgur, or warm whole-wheat...Read More

Nutrient-dense winter root vegetables feature in this Indian-inspired stew. Slow cooking extracts the flavors of the vegetables that combine with evocative far-east spices and the rich, buttery mixture of cashews and tahini to create an exotic dish. Serve with brown basmati rice, fragrant jasmine rice, couscous, millet, or quinoa. INGREDIENTS: 2 tablespoons mustard oil* or...Read More

Pickled onions make a delicious topping for salads and sandwiches, or served as a relish on a cheese platter. INGREDIENTS: 1 lb. red onions, halved and thinly sliced into half moons 1 cup white wine vinegar 4 tablespoons sugar 1 teaspoon salt 2 bay leaves 10 peppercorns, lightly crushed 2 pinches dried thyme 5 whole...Read More

“For years, I wondered why people raved about lard pastry. Mine was either falling-apart-tender or flaky and tough. But I’m glad to have persevered because a lard crust made well has no equal. It is more tender, more flaky, and more crisp than any other and doesn’t shrink even if baked only an hour after...Read More

Use this pie dough for chicken pot pies and other savory fillings. INGREDIENTS: 1 8-ounce brick cream cheese, at room temperature 1 cup butter, at room temperature 1/4 cup cream 1 teaspoon salt 2 2/3 cups all-purpose flour METHOD: In a food processor bowl, process the cream cheese and butter until light and fluffy. Add...Read More