4 cups cooked brown rice
15 ounces black beans, canned — rinsed and drained…

1 cup of lentils
4 onions sliced…

1 cup water
1/3 cup dry quinoa…

1 C brown basmati or brown jasmine rice
4 1/4 C water…

1/2 cup quinoa
1 cup water…

Vegetable cooking spray (optional)
1 small butternut squash, peeled and cubed…

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

1 onion, chopped
1 green pepper, diced…

I thought this turned out rather well. The nacho cheaze was a dead-on ringer for the real thing (at least to someone who hasn’t eaten cheese in a long while.

Fast, easy, and really good!

Here’s a recipe that’s perfect for both the Fuhrman and McDougall programs. I got it from the Veg-Recipes list, but I’ve adapted it to remove the olive oil that was used to sauté the onion. I also reduced the amount of allspice because I made it as it was listed (1/2 tsp) and it was a little overwhelming. Even with the full amount of allspice, it was very tasty–even my six-year-old liked it, and she claims not to like eggplant.

“Use chickpeas, not chicken in this old fashioned entrée. You’re bound to get compliments that will make you crow. Serve it over rice, toasted bread triangles, or split biscuits. – Jo Stepaniak”

Aromatic and fresh, this healthy version of a favorite chickpea curry is sure to please.

These enchiladas are delicious and different – and gluten-free.

This is even better made a day ahead so that the flavors have a chance to meld together–a great make-ahead dish!