Meaty mushrooms and tender green beans stand in for beef in this creamy Eastern European classic. Serve over wide noodles. – Robin Robertson

Eat your greens! This recipe makes it easy.

2 cups cooked white beans OR 1 – 19 oz. can white beans, rinsed and drained (navy works nicely)
1/4 cup water…

2 large eggplants
1-1/2 cups whole wheat bread crumbs…

1-1/2 pounds small (about 6 inches) zucchini
4 cloves garlic, peeled and minced…

8 cups bean sprouts –may be either soybean or mung bean sprouts or a combination
3 tablespoon Japanese soy sauce…

Oshitashi is the Japanese name for this dish, which is called Sigumchi Namul in Korea.

Chopped kale, fresh
Mushrooms…

Stuffed into winter squash of any type, this makes a great main dish for a festive meal. Or, simply serve on its own for a colorful and nourishing side dish. Fresh sage leaves are easy to find this time of year in the produce section of well-stocked supermarkets.

2 lbs green beans, steamed until tender, drained
Creamy Mushroom Gravy (recipe follows)…

4 Japanese eggplants, sliced in half lengthwise
3 Tbsp. white miso…

1 pound green beans — trimmed and cut into 2-inch lengths
2 tablespoons reduced-sodium soy sauce…

2 cups sliced red onion
1 garlic clove, sliced …

This recipe uses a traditional Chinese clay pot to bake the vegetables in the oven, but you can use any covered casserole dish. If using a casserole dish, there’s no need to set it in water–just put it directly into the oven.

Helpful Hint: Freeze unused puree in self-sealing freezer bags for later use.