Here’s a recipe I adapted for e2L from a cookbook that I used to love when I first started cooking vegetarian called Beyond the Moon Cookbook by Ginny Callan. It is a book that is quite heavy on the dairy products, so I don’t use it much nowadays.

4 C shredded green cabbage (or bagged coleslaw mix)
2 C diced red bell pepper…

4 large or 8 small ripe tomatoes
1 15.5-oz. can black beans, drained and rinsed…

1 1/2 lbs thick asparagus spears
salt & pepper…

Feel free to experiment with your favorite kinds of vegetables. Try replacing the broccoli/cauliflower with bell pepper, yellow squash, or eggplant.

2 tablespoons water
3 shallots, chopped…

1 lb broccoli
3/4 tsp salt…

1 lb greens (kale, turnip, chard, spinach….)
1 large bell pepper, chopped (orange is prettiest)…

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…

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

This is a delicious dairy-free and gluten-free side dish. We also whip butternut squash with coconut milk.

12 ounces tomato sauce
6 ounces tomato paste…