Inspired by traditional African recipes, this delicious stew gets its richness from sweet potatoes and natural peanut butter. While the peanut butter contributes a lot of flavor, it also contributes a good bit of fat. To reduce the fat, you may choose to reduce the amount or leave it out entirely. If you follow the Eat to Live program, you may want to substitute a raw nut butter.

These light, uncooked rolls are the perfect start to any Asian meal. They’re very easy to make, and you can vary the filling ingredients to suit your taste–and your creativity! Serve them with Peanut Sauce, as shown, or with Soy Orange Sauce.

I use this tofu recipe for adding to stir-fries, rolling up in sushi, and serving with gravy on Thanksgiving. It’s a great, easy all-around tofu recipe that even kids love (my daughter snacks on cubes of baked tofu).

Hummus is a Middle Eastern dip or spread. There are lots of recipes for it, each with a different proportion of ingredients. Over the years I’ve worked on mine to make it much lower in fat than the original version. If you want to make it truly fat-free, omit the tahini and increase the seasonings. You may also add one of the optional ingredients noted at the end of the recipe.

This delicious Middle Eastern dip has transformed many eggplant-haters into eggplant-lovers.

When I use salsa as a dressing, I make a yummy black bean dip and put it on the bottom of the plate and then add my salad and then the salsa. The bean dip gives it a yummy taste. Here’s what I do:

This delicious soup is a nutritional powerhouse! And, it’s so tasty that I have no trouble getting my 8-year-old to eat her vegetables when they’re prepared this way.

I combined recipes from two classic vegetarian cookbooks, Laurel’s Kitchen and American Wholefoods Cuisine, to come up with this essential cold-weather soup. It can be made very quickly if you use a food processor to chop the vegetables (excluding potato) and cook it in a pressure cooker.

Here is a recipe I made up all by myself last night. It came out really well, which surprised me since I’ve never come up with a recipe completely from scratch before. I even took a picture and put it in the files section.

This recipe makes a Texas-sized amount of salsa, so halve it if necessary.

Harrisa (also spelled harissa) is a Tunisian hot pepper sauce. I buy the Ziyad brand in a local Middle Eastern grocery store. If you can’t find harrisa, feel free to use any other spicy pepper sauce you have on hand. I started with a teaspoon of sauce and kept adding until it reached the spiciness we like, probably about 2 teaspoons.

Recipe adapted from Robin Robertson’s Fresh from the Vegetarian Slow Cooker.

Using eggplant instead of lasagna noodles makes this normally rich dish light and healthy–but still great tasting! Perfect for the Fuhrman Eat to Live program.

This delicious stir-fry is packed with vegetables and flavor.

Fava Beans give this delicious soup its unique character, but kidney beans, great northern beans, or chickpeas would also complement its rich, warm seasonings. Serve as part of a North African or Middle Eastern dinner, or simply combine with a salad for a quick, satisfying meal.