This is a great dish for when you don’t want any extra calories and a splurge for the artichoke hearts fits into your budget.

2 tomatoes, one diced and one halved and thinly sliced
2 9 oz. packages frozen artichoke hearts, thawed and chopped…

This spicy spinach sauce is so good I could probably eat it on its own and be perfectly happy, but the potatoes make it a little more substantial — serve it with basmati rice or pita bread and you have yourself a simple but filling meal.

2 tsp water
16 C trimmed Swiss Chard (about 2lbs)…

1 onion cut in half crosswise
1 green pepper cut in half lengthwise, remove seeds…

3 pounds sweet potatoes
½ cup soy milk…

10 medium potatoes, peeled, in water to cover…

This recipe is quite good, and nice and hearty for the colder weather coming. I often just eat it like a “stew” and don’t serve it over anything like the recipe suggests, but I guess that is my own oddness! I am sure it would be good however you decide to serve it. Also, if you don’t want to spring for the more costly mushrooms, normal button mushrooms work fine!

1 pound spinach, kale, collards or beet greens (or mixture of all) (I’ve also used mustard greens)
2 cloves garlic, pressed or minced…

1 1/2 cups vegetarian broth
4-5 shitake mushrooms, cut to 1/2 inch pieces (rehydrated or fresh, no stems)…

As I am always looking for new “greens” recipe, this caught my eye and I thought you might enjoy it, too. It is a recipe from Chef Alex of “Super Size Me” fame. Her web site is Healthy Chef Alex.

This is a really interesting recipe! I got it from Whole Foods, and I didn’t serve it over anything (like suggested at the end), just ate it as is, and it was pretty good! I did add more veggies than they suggest–I upped the 1/2 cups to 1 cup for each one listed (onion through celery), which made it a little more substantial since I didn’t put it over a starch/grain.

2 small acorn squash
1 C applesauce…

This is my vegan interpretation of a casserole my mother used to serve. You can also make it using creamed corn instead of the corn and corn starch mixture used here, but I think the whole corn gives it a better texture–plus, no added sugar or salt.

6 baby eggplants
1 large onion, quartered and thinly sliced…