This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).

3/4 cup brown rice — (uncooked)
non-stick cooking spray
2 cloves garlic — minced…

Coconut milk gives this rice a higher fat content but adds a depth of flavor that makes it a favorite special occasion side dish.

Bibimbab (or bi bim bap) is a collection of several tasty foods arranged on top of a bowl of rice. Traditionally, beef would be one of the toppings and a fried egg would be placed over the rice. In this vegan version, I’ve replaced the beef with baked tofu and eliminated the egg. Also, I’ve reduced the oil and sodium in the toppings and tried to simplify what can be a complex dish to put together.

3 pounds pickling cucumbers, peeled
1 medium-sized onion, peeled…

Thick enough to be called a stew, this hearty soup is easy to prepare and cooks in a single pot. Add more water or stock if you wish to have a thinner soup.

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.

This is a great recipe that tastes even better the next day. You can add as much garlic as 2 whole bulbs without it being overpowering–just be careful not to chop the cloves. For a stronger garlic taste, I mash a few of the cloves against the side of the pot as it cooks.

A very hearty stew that, because of the portabella mushrooms, tastes downright meaty.

Easy, quick, and flavorful!

Here’s a recipe that’s perfect for both the Fuhrman and McDougall programs. I got it from the Veg-Recipes list, but I’ve adapted it to remove the olive oil that was used to sauté the onion. I also reduced the amount of allspice because I made it as it was listed (1/2 tsp) and it was a little overwhelming. Even with the full amount of allspice, it was very tasty–even my six-year-old liked it, and she claims not to like eggplant.

Aromatic and fresh, this healthy version of a favorite chickpea curry is sure to please.

This is kind of a fun bean dish; the recipe is from The Meatless Gourmet by Bobbie Hinman.

These enchiladas are delicious and different – and gluten-free.

This is even better made a day ahead so that the flavors have a chance to meld together–a great make-ahead dish!