4 cups greens (Beet, Kale or Mustard), chopped
toasted sesame oil – 1 tsp is plenty…

1 small head garlic
gomasio (sesame seed & salt mixture)…

1 cup unbleached flour
1/4 cup water…

1 large onion, thinly sliced
1 yellow or orange bell pepper, thinly sliced…

2 apples, peeled, cored, and diced
3 ripe pears, peeled and diced …

Peanut sauce takes eggplant to a new level.

1 head cauliflower
1/8 cup soymilk…

Meaty mushrooms and tender green beans stand in for beef in this creamy Eastern European classic. Serve over wide noodles. – Robin Robertson

Eat your greens! This recipe makes it easy.

2 cups cooked white beans OR 1 – 19 oz. can white beans, rinsed and drained (navy works nicely)
1/4 cup water…

2 large eggplants
1-1/2 cups whole wheat bread crumbs…

1-1/2 pounds small (about 6 inches) zucchini
4 cloves garlic, peeled and minced…

8 cups bean sprouts –may be either soybean or mung bean sprouts or a combination
3 tablespoon Japanese soy sauce…

Oshitashi is the Japanese name for this dish, which is called Sigumchi Namul in Korea.

Chopped kale, fresh
Mushrooms…