I’ve used this herbed crumb mixture on tomatoes and green beans. I’m sure it would taste yummy on many other veggies, like acorn squash. I don’t usually include the pecans. I like the breadcrumb topping better without the nuts.

2 medium potatoes, scrubbed
1 cup kale, stems removed and coarsely chopped…

2 tablespoons frozen orange juice concentrate, thawed
8 small beets, trimmed, scrubbed and halved…

2 1/2 cups coarsely shredded carrot (about 1 pound)
1/2 cup chopped green onions…

1/4 cup finely chopped onion
1 1/2 teaspoons chili powder…

1 lb green beans
1 small zucchini or other summer squash (about 1 C of chunks)…

8 medium carrots, peeled and sliced
3 bananas, peeled and sliced…

1/4 C Bragg’s Liquid Aminos
1/2 bulb garlic, minced…

This is a traditional South African recipe, adapted from its meat-based origins. It is not only fabulous, it is utterly simple. Never fails to get raves from guests.

Easy to prepare and filled with nutrition, this is a delicious, healthy alternative to old-fashioned meat loaf. Look for naturally sweetened catsup in your natural foods store. K.A.

1/2 teaspoons saffron threads
1 tablespoon water…

I don’t know if you saw the cabbage and mushroom recipe that was floating around last week. I made it and we loved it. I added collards and spinach to the cabbage to give a really green boost. Here is the original recipe followed by my modifications. I really liked the sauce that is added to the veggies and plan to use it often varying the flavors depending on the cuisine I am cooking.

2 bunches curly kale
1 Pkg. button mushrooms…

1 small green cabbage, cored and diced, about 6 cups
1 cup vegetable stock…

1 lb eggplant cut into chunks
1/3 of those little cans of tomato paste (watch out for the ones with added salt!!)…