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…

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

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…

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…

Easy, delicious, and nutritious.

A good way to prepare Swiss chard, kale, collard greens, or spinach, this can accompany both Eastern – and Western – style noodle dishes.

1/2 teaspoons saffron threads
1 tablespoon water…

2 bunches curly kale
1 Pkg. button mushrooms…

1 lb eggplant cut into chunks
1/3 of those little cans of tomato paste (watch out for the ones with added salt!!)…