1 tsp cumin seed
1/4 tsp ground coriander…

This makes lots- enough to share and is wonderful.

1/2 to 1 C veg. stock
1 bay leaf…

2 leeks, diced
3 cloves garlic, minced…

An easy, healthy risotto made with cooked brown rice and cruciferous vegetables.

I adapted this recipe to remove the oil and cut down on the coconut milk, and I replaced the green beans the recipe called for with chickpeas. My family really loved this quick and easy, pressure-cooker dish.

Susan’s serving suggestion: I like this recipe with cauliflower added. After removing the lid, I add about 1 pound of chopped cauliflower, replace the lid, and heat over low heat until the cauliflower is just cooked, about 5 minutes. This also works with frozen chopped cauliflower.

This recipe, adapted from Rick’s book On Rice, makes an almost instant vegetarian dinner. It is great spooned over basmati rice.

Very quick, simple and surprisingly yummy. If fresh herbs are not available, substitute dry herbs.

1 medium onion, finely diced
2 cloves garlic, minced…

1 cup basmati rice
1/2 cup split peas — yellow…

1 cup water
1/2 cup apple cider vinegar…

A quick and easy soup made from can pumpkin and tomatoes.

The Center for Science in the Public Interest calls home-made spaghetti sauce “better than bottled.” I call it “easier than you think.” Contrary to what I’ve found in a lot of overpriced cookbooks, pasta sauce works just fine if you let it cook for just as long as it takes your pasta to boil.

1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…