Root Vegetable

Serve this with the menu on page 194 or with Fruited Bulgur Salad (page 48) and some sliced bell peppers.

This is a variation on the classic recipe more often referred to as “candied yams.” Did you know that calling sweet potatoes “yams” is actually a misnomer? Yams are rarely sold in this country, so quite often, what you see sold as yams are actually sweet potatoes. I make this dish for nearly every Thanksgiving dinner.

I just love sweet potatoes spiced with curry—what a superb fusion of flavors! This and the following recipe will help prove my point.

A traditional side dish is made even better with the addition of sweet potato. The flavors and colors are heightened, and the nutritional quality is enhanced.

The pleasant bite of goat cheese contrasts deliciously with the smooth sweetness of potatoes.

A terrific way to enjoy low-fat “fries,” this is a great accompaniment for veggie burgers and soy hot dogs. Or see the menu with “Chili Dogs,” page 148.

This recipe gives potatoes a Greek-flavored spin. It’s delicious with Warm or Cold Tomato and White Bean Soup (page 15).

This is a great main dish for kids and teens who have a taste for broccoli. This one’s a family favorite, because we all like broccoli so much. For an easy meal, serve with tossed salad and corn on the cob.

A small amount of light cream cheese gives these stuffed potatoes a rich flavor. Serve them with a big tossed salad with chickpeas or black-eyed peas, and some steamed green beans or asparagus.

Mashed potatoes are generally comforting, but this version gives your taste buds a wake-up call. Serve with Sautéed Tempeh Cutlets (page 146) and a tossed salad.

This tasty Irish classic features potatoes and cabbage browned in a skillet and is embellished with lots of scallions. For a simply delicious meal, serve this with veggie burgers and a tossed salad.

Simplicity is at its best in this hearty egg dish. It’s perfect for a cold-weather brunch (see the menu) or as a light dinner dish, served with fresh bread, salad, and orange sections.

This is a perfect accompaniment to Shake-and-Bake Tofu (page 138), since they both bake at 425°. This needs more time in the oven, so start it first. Complete the meal with a simple salad or coleslaw.

Here’s a deceptively rich-tasting version of scalloped potatoes. It gives you the benefits of soy, minus the bother of making a flour-thickened white sauce.

If you like leeks, you’re sure to enjoy this dressed-up version of hash browns. Use firm-textured potatoes, such as red-skinned or Yukon gold, rather than mealy ones, for best results. Serve with sautéed soy “sausage,” allowing 2 links per serving, and a salad of mixed baby greens with tomatoes and carrots.

The combination of sweet potatoes, chilies, and cheese is downright sensuous. Serve with Summer Squash and Corn Sauté (page 209) and a simple tossed salad.

This would be an ideal meal to make of leftover mashed potatoes, but that’s one leftover I rarely seem to have on hand. If you find yourself with some, these tasty burritos can be made in a flash. Serve with Beer-Stewed Pinto Beans (page 116) and a bountiful salad.

With this luscious treat, you’ll need only a bountiful tossed salad (and perhaps a steamed green vegetable—broccoli is a nice addition) to make a delightful meal.

This eggplant-lover’s delight is delicious with fresh or canned tomatoes. For a tasty summer meal, serve with a bountiful tossed salad and corn on the cob.

If you’re feeding “meat-and-potatoes” kind of people, try this out on them. It’s quite hearty, but not so “meaty” that it would put off those who aren’t fans of meat substitutes.