A stew made with cabbage, carrots, potatoes and paprika, this vegetarian version is loads lighter than the traditional version using chicken fat and dairy cream.
Spicy Black Bean Dip
For a fat-free version, eliminate the olive oil. This spicy dip will keep 1 week in your refrigerator.
Mock Lobster Salad
Use this tofu-based salad to fill fresh hot dog buns or layer it between slices of your favorite bread.
Vegetarian Dirty Rice
A heart-healthy rice dish that gets its color from red beans and tomato paste.
Spring Couscous with Asparagus and Mandarin Oranges
The combination of crisp green asparagus tips, peas and comforting couscous makes a wonderful entree or room-temperature salad.
Grilled Pepper Salsa
The salsa can be prepared with oven-roasted peppers, but the flavor will be milder than if you grill them.
Use this sofrito to brush portobello mushrooms or 1/2-inch-thick slices of firm tofu or eggplant. Then grill or broil them.
Rice and Vegetable Packets
Lots of healthy vegetables and brown rice are steamed in a convenient foil packet in your oven.
Garlicked Spinach and Mushrooms
This spinach side dish uses a combination of portobello, shiitake and button mushrooms, but you can use just one kind.
This couscous dish stars delicious apples, walnuts and raisins, giving it all the flavors of fall.
This unusual pasta dish has a unique flavor. It can be made with soy milk or light coconut milk in place of regular coconut milk.
Three Bean Chili
Bulgur wheat gives this low-fat vegetarian chili a meat-like texture. Garnish the chili with plain fat-free yogurt.
Rolled Oat Burgers
Serve these Oat Burgers as an entree with sauteed shiitake and button mushrooms over a bed of steamed kale or as sandwich filling.