Bibimbab (or bi bim bap) is a collection of several tasty foods arranged on top of a bowl of rice. Traditionally, beef would be one of the toppings and a fried egg would be placed over the rice. In this vegan version, I’ve replaced the beef with baked tofu and eliminated the egg. Also, I’ve reduced the oil and sodium in the toppings and tried to simplify what can be a complex dish to put together.

3 pounds pickling cucumbers, peeled
1 medium-sized onion, peeled…

Thick enough to be called a stew, this hearty soup is easy to prepare and cooks in a single pot. Add more water or stock if you wish to have a thinner soup.

Pilaf is a Middle Eastern term for a flavored rice mixture. If you prefer, you can use all bulgur wheat (and use 4 c. broth), or all rice (and use 3 c. broth), instead of a mixture.

1/2 cup long grain brown rice or brown basmati
rice…

4 cups cooked brown rice
15 ounces black beans, canned — rinsed and drained…

This colorful side dish–tossed with red and yellow bell peppers, pineapple, and cilantro–draws on flavors from Cuban cuisine.

2 onions, chopped
4 cloves garlic, crushed…

1 crisp apple, such as Braeburn or Crispin, cored and diced with skin
1 teaspoon ground cinnamon…

1 cup uncooked brown rice
1/2 cup bottled fatfree Italian dressing…

1 cup of lentils
4 onions sliced…

Great source of protein, since quinoa has a lot of protein and combined with the lentils, even more!

2 1/2 cup of cooked rice
4 shallots thinly sliced…

I often make this without the fake meat and cheese and add more zucchini (about 2 med.), peppers, and mushrooms, just to increase the veggie servings and keep it simple. It is good both ways!

1 cup water
1/3 cup dry quinoa…