This is one of my favorite recipes. I had to modify it extensively from the original in the Practical Encyclopedia of Vegetarian Cooking as it used animal products and had way too much fat! This one is much healthier and better tasting. Enjoy!

1 C yellow split peas
3 C water…

1 TB water
1 medium yellow onion, peeled and chopped…

2 cups cooked beans — pintos; rinse if canned
1 medium onion — chopped…

1 cup mung beans
2 1/2 cups water…

This recipe relies on chipotle chiles. These are dried, medium spiced chiles that have been smoked to create a unique flavor to any dish. If you cannot find dried chipotle chiles, use a fresh, diced jalapeno and add 1/4 teaspoon of liquid smoke.

This tamale pie is made with beans, lots of vegetables and spices, and a crust of cornmeal. It keeps well in the refrigerator for up to five days. Just reheat in the oven for about 20-25 minutes and serve. Makes one 8-inch square pie.

1 C chopped onion
1 tsp minced garlic…

2 C coarsely chopped tomatoes
1 1/2 C coarsely chopped onion…

1 onion, chopped
1 green pepper, diced…

1 cup dried lentils
1 cup minced onions…

I made this last night by adapting a recipe I found on the internet. The original is from CalciYum by David and Rachelle Bronfman, but I’ve changed it enough that it’s now a new recipe.

1 c red lentils
1 clove garlic…

These beans and rice are a flavorful, refreshing dish. If you’re not a mango lover, substitute papaya in its place.

1 1/2 cups blackeyed peas
3 scallions, finely sliced (white and green parts)…