This recipe adapts and modifies the ingredients and techniques in Susan Voisin’s “My Favorite Lasagna” recipe (on this website) and Neal Pinckney’s “Lasagna Romana” recipe from his Healthy Heart Handbook. My wife Anne came up with the garbanzo substitution for tofu. For the adventurous, consider substituting other beans such as pinto, black or white. Alternatively, skip the beans entirely and get a great result using a pound of cooked winter squash such as butternut or acorn instead.

Roasted red peppers give this spread smoky sweetness. You can substitute 1 1/2 cups bottled roasted red bell peppers. Serve with toasted bagel chips or raw vegetables.

Instead of sesame tahini, this hummus recipe uses walnuts and flax seed, which are rich in important Omega-3 fatty acids. The result is milder-tasting than traditional hummus, but equally delicious. An added bonus: People following the Eat to Live nutritional program can eat this without guilt!

This one is my personal favorite–I didn’t think it would be that great, but I love it and make it all the time now!

Warm up your cool autumn nights with some creole gumbo! Chickpeas stand in for seafood in this healthy update of a traditional Louisiana recipe.

A low-fat snack alternative to cocktail nuts, these spicy beans also taste great tossed in salads.

Source: Chet’s Recipes 2 cups cooked chickpeas, drained well 1/2 teaspoon black pepper 1/2 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon cayenne pepper This couldn’t be simpler to make, especially if you use the canned peas. Preheat oven to 400 degrees Fahrenheit. Mix the peas with the seasonings and spread them out evenly on a […]

Keep a supply of both of these on hand in the freezer to use for snacks or in recipes in place of nuts and seeds.

Puree everything except the optional extra scallions and tomatoes. Then mix in those optional extras, if using. Done!

Per serving: 100 Calories (kcal); trace Total Fat; (3% calories from fat); 6g
Protein; 19g Carbohydrate; 0mg Cholesterol; 181mg Sodium

Submitted by Courtney (from Cooking Light Magazine)

(This is one of my favorites. It’s a recipe I adapted from one of the many cookbooks I own.)

Per serving: 125 Calories (kcal); trace Total Fat; (0% calories from fat); 10g Protein; 22g Carbohydrate; 0mg Cholesterol; 393mg Sodium

Depending on whether you want it as a type of salad, you can also add shredded lettuce, and black olives are optional.

This recipe is inspired by the many hummus recipes I have seen, but had added oil & were lacking the flavor I was seeking. It’s classified as Greek for the actual Hummus part, and Indian for the coriander/cumin/cayenne combo, which is common in Indian food, and gives this dip an interesting twist. Tahini is sesame (seed) butter, and the best thing to use for the right flavor, but use peanut butter instead if you have to.