1 eggplant (1 lb.), peeled and cut into 1-inch cubes
1 medium onion, chopped…

I made this last night for today’s lunch and it turned out excellent! (I used fire roasted tomatoes).

1 medium onion, chopped
3 carrots, thinly sliced…

1 pound plum tomatoes, chopped
1 eggplant, in 1/2″ pieces…

3/4 cup uncooked short-grain brown rice
1 medium acorn or other winter squash, peeled and diced…

1 pound dried black-eyed peas (2 cups), sorted & rinsed
1 medium onion, chopped (1/2 cup)…

1 pound dried black-eyed peas
4 green onions, chopped…

Combine these great grains the night before so breakfast is ready when you are the next morning. This fragrant, hot cereal is good served with a little maple syrup or brown sugar and a splash of vanilla soy milk. Cinnamon or allspice may be used instead of cardamom.

The vibrant red and orange colors make this chili appealing to the eye as well as the taste buds. If the smoky heat of the chipotle chili is not to your liking, try this recipe without it for a full-flavored, yet mild, chili.

1/3 pound dried navy beans
10-oz. canned vegetable broth…

Serve this dish with any Indian bread such as chapatis or pooris or with whole wheat pita.

Cabbages are popular year-round in Thailand, where cooks stir-fry them quickly in a hot wok to preserve their flavor and crunch. Yellow Curry Paste can be found in cans in Asian grocery stores.

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…