1 C yellow onions, chopped
2 1/2 C strong vegetable broth…

3/4 cup of quinoa
1 1/2 cups of water…

Peel and cut the jicama in half. Place halves cut sides down, and cut into 1/4-inch-thick slices. Combine jicama, oranges, cucumbers, radishes, and juice in a bowl. Let stand 30 minutes. Add the ground chile and salt, and toss well. Sprinkle with cilantro.

Squash and kale are winter vegetables, so try this recipe when the thermometer drops. Let the fragrant spices of Caribbean cooking transport you to white-sand beaches and azure lagoons.

2 cup Dried green split peas, pre–soaked
4 Ripe bananas…

1 large onion, diced
1 jalapeno chile, seeded and sliced…

This is one of my favorite recipes. I had to modify it extensively from the original in the Practical Encyclopedia of Vegetarian Cooking as it used animal products and had way too much fat! This one is much healthier and better tasting. Enjoy!

1 C yellow split peas
3 C water…

1 TB water
1 medium yellow onion, peeled and chopped…

2 cups cooked beans — pintos; rinse if canned
1 medium onion — chopped…

1 cup mung beans
2 1/2 cups water…

This recipe relies on chipotle chiles. These are dried, medium spiced chiles that have been smoked to create a unique flavor to any dish. If you cannot find dried chipotle chiles, use a fresh, diced jalapeno and add 1/4 teaspoon of liquid smoke.

1 C chopped onion
1 tsp minced garlic…

2 C coarsely chopped tomatoes
1 1/2 C coarsely chopped onion…

This is a great recipe that tastes even better the next day. You can add as much garlic as 2 whole bulbs without it being overpowering–just be careful not to chop the cloves. For a stronger garlic taste, I mash a few of the cloves against the side of the pot as it cooks.