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Big Mo Minestrone with Garden Fresh Vegetables

(Ward answers the foreboding doorbell)
This is one of those go-to soups that we use frequently to feed the family.  Lots of fresh vegetables.  The beans and potatoes keep the dish hearty.  Economical, comforting food.

Chickpea, Carrot and Broccoli Indian Curry

(Jane phones home)
An easy family meal made easier if you have a jar of curry paste handy. This version merges familiar carrots, potatoes, broccoli and chickpeas into a tomato-based curry sauce. Just right served over brown rice or quinoa.

Chili con Grass-Fed Carne

(Is chili Dutch?)
Crazy easy con carne. Cinnamon, onions, kidney beans, beef and tomatoes. The neighbors beg us to invite them over.

Edamame Tofu Salad w/Sesame Chile Dressing

(Steve recruits Darrell)
A beautiful composed salad with soba noodles, fried tofu, blanched edamame, fresh cabbage and carrots with a zippy Asian dressing. You'll want more.

French Lentils with Sage Butter

(For whom the bell tolls)
Those tiny French lentils become majestic when joined by sage, scallion and currants sauteed in butter then drizzled with Queen Balsamic.

Fried Tempeh

(Jane blows Grandpa's cover)
Tempeh is a magnificent fermented whole food. Excellent protein source for vegetarians and vegans. Here's how to make it sing - a quick fry in coconut oil.

Fried Tofu

(Who's gonna pick up Joaquin?)
With the right heat and the right oil your tofu will come out crisp on the outside, tasty throughout. Marinating first is key.

Hoppin' John

(See Ginger run)
Another flavorful vegetarian dinner that complies with the “Eat real food. Mostly plants.” message. Serve it with polenta or your favorite cornbread and braised greens. That’s a good meal.

How to Cook Beans

(Ginger tries gardening)
Cook beans from scratch.  It's no big deal.  They taste much better than beans from a can.  Get the lowdown, all your questions answered (well as many as we could think of...)

Huevos Rancheros

(Ward masters multitasking)
Traditional Mexican breakfast presents buttered corntortilla with fried egg on top smothered in tomatoes, chilies and onions. Grated cheese, avocado and black beans added make you want to shout ole.

Hummus

(Fatima strikes the wrong chord)
Hummus made with freshly cooked garbanzos, lemon, garlic and tahini makes a handy staple for appetizers, sandwiches and more. Just ask Jane.

Man-to-Man Chipotle Black Bean Stew

(Jane takes an anniversary picture)
Black beans cooked with a chipotle pepper, corn, fire-roasted tomatoes, cilantro make a hearty stew with Southwest flavors.

Rosemary Red Soup

(Jane helps Darrell with his letters)
A beautiful looking soup that boasts all local winter vegetables and herbs. Beets, carrots, red lentils and rosemary marry for love.

Santa Fe Black Bean Salad

(Joaquin thinks Batman is slapstick)
Oops!  Nothing for the lunch box?  Company coming over to watch the game?  Keep your pants on!  This recipe saves the day.

Szechwan Tempeh

(Steve and Cynthia throw caution to the breakwind)
This is a favorite dish of mine that I use frequently to introduce my students to tempeh.  We usually serve it with a grain such as Quinoa, Mediterranean Quinoa, Sweet Rice Timbales, Saffron Buttered Millet or Soba Noodles.  MANGO LIME SALSA is the perfect sweet condiment for this savory vegetarian dish.

Thai Yellow Curry Tempeh

(Ward lets it simmer)
Okay - you'll need to stretch yourself and shop for lemongrass, Thai red chilies, Kaffir lime leaves and fish sauce but the enhanced coconut milk will make you soon no matter what vegetables, tofu, chicken, shrimp or tempeh you invite in.

The Cookus Cupboard: Beans and Soyfoods

(Jane helps herself)
Keep your pantry stocked with versatile, economical beans.  If you make a pledge to eat vegetarian meals a few times a week, beans and soyfoods are the perfect protein.  Cynthia shows you how to purchase and store  while Jane prepares for a glove exchange.

Three Sisters Stew

(Jane dresses for work)
At the peak of late summer fresh corn, dried beans and winter squash emerge together after the growing season. Collect the harvest of these three sisters and prepare this cinnamon and chili kissed warm stew.

Turn Up the Heat Molasses BBQ Sauce

(Don't ask, don't tell)
Steve mans up to sauce combining tomato, molasses, maple syrup, vinegar and HEAT (chipotle or cayenne). Slather on beans, chicken and more.

Vegetable Yaki Soba

(Where will Doris sleep?)
Vegetable Yaki Soba is one of my go-to meals when I can't think of anything to make. It's easy.  It's inexpensive.  Warm, nourishing garlic ginger broth with simmered vegetables ladled over noodles.  Young and old love this one-dish meal.  Maybe Doris would like it too.

White Bean and Kale Minestrone

(Can't run with scissors!)
Cooked white beans, fresh sage and a touch of tomato paste create the creamy base for this nourishing soup.  Ribbons of kale add color, texture and major nutrients.  Serve with Pumpkin Pecan Muffins or a bit slice of warm bread and butter.  Who can resist?