1 small green cabbage, cored and diced, about 6 cups
1 cup vegetable stock…

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

1 tablespoon good mustard
1/2 tablespoon garlic (from a jar …)…

Here is an Iranian casserole that originally asks for meat, but I just leave that out without replacement. I’m sure you could use something else instead.

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.

1 medium eggplant, 2/3 lb
1 t finely chopped fresh garlic (about 2 cloves–more if you like garlic like me!)…

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 C veggie broth
2/3 C bulgur…

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