Gluten-free

Eggplant and Tofu in Spicy Garlic Sauce

Fresh Lima Bean and Herb Soup

Grillin’ in the Rain (Orange-Ginger Tofu)

Black-eyed Pea Gumbo

Pasta with Roasted Vegetables and White Bean Pesto

Stuffed Eggplants and Not-So-Dirty Rice

Green Mango Chutney

Spiced Lentils and Rice

Ful Medames (Fava Bean Dip)

Inari Sushi and Kale with Mushrooms and Water Chestnuts

Eggplant Creole

Ezme Salatasi (Turkish Tomato Salad)

Patty Pan Squash Stuffed with Cajun White Beans

Pinakbet

Roasted Tomato Bean Dip: A Garden Update and Recipe

International Quinoa Salad

Red, White, and Blue Fruit Terrine

Mexican Lasagna (or Enchilada Casserole)

Colorful Tofu Salad with Basil and Cashews

Okra and Lima Bean Masala

Portabellas Stuffed with Pesto-Mashed Potatoes

Thai-Style Basil Tofu and Asparagus

Curried Red Lentil Soup with Dandelion Greens

Broccoli Rice Salad with Sesame-Ginger Dressing

Farmers’ Market Quinoa

Southwestern Black Bean Potato Salad

Coleslaw with Poppy Seed Dressing

Grape Leaves Stuffed with Lentils and Rice

Cherry Date-Nut Balls

Green Olive Hummus

Asparagus with Roasted Garlic Sauce

Roasted Asparagus and Portabella Mushrooms with Horseradish Sauce

Artichoke and Roasted Red Pepper Dip

Strawberry-Banana Sorbet

Zucchini Spirals with Fresh Vegetable Sauce

Brussels Sprouts Go Asian

Carrot Stick Bundles Tied with Seaweed

Two Easy Dishes

Almost-Instant Hummus Ghanoush

Hot and Sour Shirataki Noodles with Tofu

Vegan Onigiri

Cabbage Nori Rolls

Chipotle Chickpea Dip

Kale and Toor Dal

Guacamole Goddess Dressing

Almond Jelly with Grilled Pineapple and Mango Puree

Teriyaki Tofu and Vegetable Kabobs

Red Lentil and Rice Patties with Coconut-Mint Sauce