2 15oz cans black beans, rinsed and drained
1 16oz jar roasted garlic salsa…

I tried this recipe which appeared in a recent issue of Sunset magazine, changing it to make it vegan and using vegetable broth for sautéing instead of oil. It was so delicious that there wasn’t a scrap left over and my husband couldn’t stop praising the dish. I was able to find baby canned artichoke hearts which are especially tender.

Another hearty, warming stew–it is easy to make too!

Chayote, a gourdlike fruit also known as mirliton, has a mild flavor and texture similar to summer squash and does not have to be peeled. Kabocha is a medium-sized, flattened-turban-shaped squash with a rough skin that ranges in color from jade green to tan. You can substitute whatever squash you can find…the recipe is great with anything!

“Based on an interesting Mayan stew..” replacing the meat with sweet potatoes.

1 cup onion(s)
1 medium zucchini…

When I first became a vegetarian many years ago, one of the first recipes I adapted was my mother’s beef stew. Back then I used tempeh and browned it in oil. But once I discovered TVP chunks, I liked them even better. This stew is super low in fat and a complete meal in itself!

Bean and vegetable stews are a common dish eaten throughout Greece. This flavorsome stew originates from the Greek island of Crete.

This is a recipe I adapted from Robin Robertson’s Fresh from the Vegetarian Slow Cooker. This version is no longer cooked in a crockpot, and I’ve removed the oil and made some changes in how the ingredients are combined. The first time I made this, my husband pronounced it “one of the best things I’ve ever tasted”!

Chopping the vegetables takes a little time, but after turning everything into the slow cooker, the machine does all the work. Serve over brown rice.

1 onion, minced
2 stalks celery, diced…

This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours. Be sure to soak the beans overnight before you begin.

1 pound dried split peas
1 leek — rinsed & chopped…

This stew is colorful and full flavored, thanks to a host of vegetables and seasonings. I like to cook the collard greens separately to avoid any bitter taste in the stew. Because sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild, yet still flavorful, version, eliminate the hot chile.

Butternut or other winter squash may be used instead of the pumpkin. This can be made either in the crockpot or on the stove.