1 C yellow onions, chopped
2 1/2 C strong vegetable broth…

3/4 cup of quinoa
1 1/2 cups of water…

Chipotle chile provides the essential smokiness while the sliced ginger offers only a background hint of flavor. Cooked to a golden creaminess, the split peas are enhanced with sautéed, almost carmelized, vegetables and finished with a little miso, which contributes its distinctive richness.

2 cup Dried green split peas, pre–soaked
4 Ripe bananas…

1 large onion, diced
1 jalapeno chile, seeded and sliced…

1 cup cooked black beans
1/2 cup cooked white rice…

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…