Entrees

Fried Spiced Tempeh - A classic take on an old favourite Indonesian dish using almonds rather than kenari nuts.

Golden Vegetable Paella - A low-fat rendition of the classic dish

Provencal Beans - Tomatoes and Garlic transform plain beans into a memorable dish.

Vegetable Jalfezi - a type of Indian curry in which marinated pieces of vegetables are fried in oil and spices to produce a dry, thick sauce. Full of taste.

A Fig, Hazelnut Pizza with Caramelized Onions and Yes Basil Sauce - A tastey non dairy approach to a pizza with high nutritional value

Layered Vegetable Torte - We cooked this last night for supper. A big hit and there was a bit left over for a Sunday noon picnic.

Ratatouille - A wonderful casserole of vegetables that can be served hot or cold as an appetizer, main course or a side.

Spicy Quinoa, Cucumber and Tomato Salad - This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

Beet Recipes Even a Beet Hater Can Love - Ever since beets topped the list of the “11 Best Foods You Aren’t Eating,” beets have been a heated topic of debate on the Well blog.

Turkish Tomato Salad with Fresh Herbs - Toasted pistachios add flavor and crunch to Turkish cooking authority Engin Akin’s jalapeño-spiked tomato salad.

Moroccan Chickpea Salad - a delicious and healthy treat on a hot summer day

Gingered Dandelion Greens - Handy recipe to have now that herbicide spray is basically forbidden. Lots of available dandelion greens.

10 Best Raw foods for the Busy Traveler - a handy list of good foods that are easy to purchase and keep while traveling

The Temporary Vegetarian: A Vegan Main Dish of Indian Green Beans - This succulent green bean dish, in a gently spiced sauce of coconut milk, is from Bihar, a state in India. “It is an everyday, simple dish that is several hundred years old,” said Julie Sahni, a cooking teacher, and author of eight cookbooks, including “Classic Indian Cooking” (William Morrow, 1980), which is in its 38th printing.

Bean, Corn and Squash Stew - In his excellent version of the traditional Chilean stew porotos granados, chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil.

Lemon-Nut Dressing - Sauce up your favourite summer staples with this simple dressing.

Onion Tart - This provencal version of pizza can be served hot or cold