1/2 cup quinoa
1 cup water…

1/2 cup wheat berries
1 cup vegetable stock, or 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 C rolled “old-fashioned” oats
1 C cooked (leftovers!) rice, brown or white…

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

1 medium onion, finely chopped
1/2 c. wild rice, rinsed…

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.

Chipotle chile provides the essential smokiness while the sliced ginger offers only a background hint of flavor. Cooked to a golden creaminess, the split peas are enhanced with sautéed, almost carmelized, vegetables and finished with a little miso, which contributes its distinctive richness.

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…

1 cup cooked black beans
1/2 cup cooked white rice…

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…