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

This versatile falafel-flavored chickpea patty is loaded with flavor and is one of our all-time favorites. With a few slight changes in spices and sauces, the recipe easily adapts to Middle Eastern, Indian, or 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 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

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

This is an easy, authentic Indian curry full of bright, exotic flavors, and the perfect warm dish for a cool winter evening! INGREDIENTS: 2 teaspoons ground cumin 2 teaspoons ground turmeric 1 teaspoon chili powder 1 teaspoon garam masala 1 teaspoon ground coriander 1/2 large head of cauliflower 3 potatoes 3 tablespoons oil or ghee...Read More

This is a delicious and spicy stir-fry redolent with garlic and fresh basil. You’ll find Thai basil at KT Farms at the Aptos Farmers Market at Cabrillo College. Serve it with steamed jasmine rice and sweet-hot Thai chile sauce. INGREDIENTS: 1 lb. kabocha pumpkin 3 tablespoons vegetable oil 10 cloves garlic, crushed 2 tablespoons crushed...Read More

This is a very tasty savory bread pudding, perfect for brunch or a luncheon. INGREDIENTS: 1 loaf French bread (1 lb.), crusts removed, cut into 1-inch cubes 2 tablespoons unsalted butter
 1/2 cup onion, chopped finely 1 leek, chopped 2 green garlic stalks, white part only, minced (or 2 cloves garlic, minced) 1 bunch asparagus,...Read More