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…

2 teaspoons water
1 teaspoon finely minced garlic…

This is a slightly modernized version of an old Kentucky recipe for plain corn bread. Eat it as a hot bread, or leave it for a few days and use it for the stuffing.

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.

1 quart water
3 cups chopped carrots…

In this unusual dish, my starting point has been the Tunisian kitchen, where chickpeas are a staple and tabil–a spice mix of caraway and coriander seeds plus hot Chile pepper–is the much loved equivalent of India’s curry blend.

2 pounds butternut squash — peeled and seeded and cut into 1 1/2-inch chunks
2 large ribs celery…

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

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