10 medium potatoes, peeled, in water to cover…

This recipe is quite good, and nice and hearty for the colder weather coming. I often just eat it like a “stew” and don’t serve it over anything like the recipe suggests, but I guess that is my own oddness! I am sure it would be good however you decide to serve it. Also, if you don’t want to spring for the more costly mushrooms, normal button mushrooms work fine!

1 pound spinach, kale, collards or beet greens (or mixture of all) (I’ve also used mustard greens)
2 cloves garlic, pressed or minced…

1 1/2 cups vegetarian broth
4-5 shitake mushrooms, cut to 1/2 inch pieces (rehydrated or fresh, no stems)…

As I am always looking for new “greens” recipe, this caught my eye and I thought you might enjoy it, too. It is a recipe from Chef Alex of “Super Size Me” fame. Her web site is Healthy Chef Alex.

This is a really interesting recipe! I got it from Whole Foods, and I didn’t serve it over anything (like suggested at the end), just ate it as is, and it was pretty good! I did add more veggies than they suggest–I upped the 1/2 cups to 1 cup for each one listed (onion through celery), which made it a little more substantial since I didn’t put it over a starch/grain.

2 small acorn squash
1 C applesauce…

This is my vegan interpretation of a casserole my mother used to serve. You can also make it using creamed corn instead of the corn and corn starch mixture used here, but I think the whole corn gives it a better texture–plus, no added sugar or salt.

6 baby eggplants
1 large onion, quartered and thinly sliced…

4 cups greens (Beet, Kale or Mustard), chopped
toasted sesame oil – 1 tsp is plenty…

1 small head garlic
gomasio (sesame seed & salt mixture)…

1 cup unbleached flour
1/4 cup water…

1 large onion, thinly sliced
1 yellow or orange bell pepper, thinly sliced…

Peanut sauce takes eggplant to a new level.

1 head cauliflower
1/8 cup soymilk…