1 lb broccoli
3/4 tsp salt…

2 pounds collard greens
3 tablespoons water or veg. broth

Delicious accompaniment to Berbere Stew.

I love this highly spiced (but not spicy) lentil dish!

Cut 3 medium eggplants (about 1 lb each) into 1 inch cubes…

All the low-carb versions of mashed cauliflower are filled with butter, cream, or cheese. This fat-free version is just as tasty and won’t clog your arteries with animal fat!

2 tablespoons water
2 onions, finely chopped or leeks, finely chopped…

1 onion, diced
1 bunch mustard greens…

12 ounces tomato sauce
6 ounces tomato paste…

I don’t know where you stand on sugar, but this is a fantastic way to eat the more bitter greens.

This is really very good and quick to make.

This one has lots of great vegetables in it…it originally called for honey, but I left it out and it was fine!

1 C. water/veg. stock
1/3 C. orange juice…

If you’ve been craving the deep-fried falafel served in Middle Eastern restaurants but don’t want all the fat, this baked falafel is for you. Cooked chickpeas are combined with a blend of exotic herbs and spices, formed into a patty, and then pan-browned before baking. Stuff it into a warm pita with crispy vegetables and top it with tahini sauce–delicious!

To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill each cavity with balsamic vinegar.