I usually make something like this for my family and ladle the chili over a big green salad for myself. My kids have salad, too, but they like the chili on the fries and their salad on the side.

To make the “noodles,” you can either use a spiral slicer (like the Spirooli) or make it into fettuccini with a vegetable peeler.

1 cup vegetable(s) of choice
3 tablespoons fresh lemon juice…

1 pound green beans
1 pound new potatoes…

1 med onion, chopped
1/2 pound mushrooms, chopped…

1 pound green beans, trimmed and cut into 2-inch lengths
1/2 cup vegetable stock or water…

I’ve used this herbed crumb mixture on tomatoes and green beans. I’m sure it would taste yummy on many other veggies, like acorn squash. I don’t usually include the pecans. I like the breadcrumb topping better without the nuts.

2 medium potatoes, scrubbed
1 cup kale, stems removed and coarsely chopped…

2 tablespoons frozen orange juice concentrate, thawed
8 small beets, trimmed, scrubbed and halved…

2 1/2 cups coarsely shredded carrot (about 1 pound)
1/2 cup chopped green onions…

1/4 cup finely chopped onion
1 1/2 teaspoons chili powder…

1 lb green beans
1 small zucchini or other summer squash (about 1 C of chunks)…

8 medium carrots, peeled and sliced
3 bananas, peeled and sliced…

1/4 C Bragg’s Liquid Aminos
1/2 bulb garlic, minced…

Though higher in fat than most of our recipes, this delicious side dish is a great source of Omega 3 fatty acids. Serve with your favorite vegetarian sushi.