Millet is an excellent grain to use for stuffing vegetables, since it cooks to a slightly adhesive quality. And using small orange squashes makes for a festive and filling entrée.

Here is one that is always a stand-by for any holiday gathering–usually Thanksgiving. It is great as a main dish or as a side dish.

This was the best vegan stuffing I’ve ever tasted. Even the meat eaters loved it and commented that the mushroom gave it a wonderful texture. I adapted this recipe from one I found somewhere on the internet. I wasn’t exact on the spice measurements (meaning I didn’t level off the top of the measuring spoon).

Quinoa is incredibly nutritious and delicious. It is the quickest cooking whole grain, as it takes less than 20 minutes. Cook a big batch and then use 2 cups to make this great looking and tasting salad or just follow the recipe. Once you taste it, you’ll want to make it often. The nutritional yeast gives it a cheesy taste. As always, use the best fresh ingredients you can get. This salad sings, “It’s Summer”.

2 cups black-eyed peas, cooked
3 cups long-grain rice, cooked…

1 cup bulgur
1 cup boiling water…

1-15 oz. can chick peas
1 cup cooked wheat berries…

3 to 4 cups cooked brown rice
1/2 medium onion, chopped…

1 ear fresh white or yellow corn
1/2 bunch cilantro, finely chopped…

6 ears of corn
1 can of black beans…

1 cup uncooked Bulgur Wheat
2 cups vegetable broth…

3 cups cooked long grain brown rice
2/3 cup chopped fresh parsley…

basmati rice (cooked according to directions)
black beans (cooked according to directions)…

Here is another one I use at holidays–it always looks impressive with the colors from the fruit and herbs (do use fresh mint if you can–dried is not the same!) I think I adapted it from one of Mollie Katzen’s cookbooks. This salad keeps very well, and is great to have on hand for lunches and snacks.

1/2 med. red onion, cut into fine half moons
4 radishes, cut into fine half moons…