Root Vegetable

The darker mushrooms yield a richer flavor, so give them a try. As always, my favorite seasoning for barley is fresh dill. See menu on page 206.

Look for long-grain and wild rice mixes near other rice products on supermarket shelves. Wild rice adds an invigorating, nutty flavor and texture to pilaf.

Frozen chopped spinach dresses up plain brown rice with little extra effort.

Sweet potato sauce for pasta? It’s offbeat, I’ll admit, but a surprisingly good match. This is wonderful with a quick sauté of bell peppers and squashes; or serve it as suggested in the accompanying menu.

Combine one filled pasta with one mild vegetable, and if you are lucky as I am, your kids might actually like this as much as you do! Serve this with fresh bread or focaccia and a platter of raw vegetables. Or, to make this a more sophisticated meal, serve with any of the mixed greens salads on pages 50 to 53, and some good wine.

Here’s a simple way to say “happy spring.” Do try this with goat cheese—the contrast of its slight bite and the mild flavor of asparagus is tantalizing.

This tasty Slavic dish can be made in a snap with shredded coleslaw cabbage. For a complete meal, accompany each serving with a couple of links of sautéed soy “sausages” and a salad of dark green lettuce and tomatoes.

Potatoes and tomatoes in a curry-flavored yogurt make a luscious summertime treat.

An exercise in elegant simplicity, this salad makes a delicious contribution to a buffet of room-temperature dishes for company.

Going on a picnic? Don’t leave home without this salad, which pares potato salad down to its marvelous essence. This is also excellent with grilled or broiled soyfoods or seitan, as in the menu accompanying Baked Barbecue Tofu and Peppers (page 141).

A few choice ingredients contribute to this elegant potato salad. If you like goat cheese, you’ll love this one.

Pickled beets are an appetizing addition to a salad of mixed greens.

Wild rice adds a nutty crunch and elegance to salads. This is a wonderful companion to squash dishes such as Stewed Spaghetti Squash, page 220. It’s also one of the first things I would consider packing for a fall hike or picnic. Look for long-grain and wild rice mix shelved near rice in well-stocked supermarkets.

Here’s a light grain salad using versatile, quick-cooking couscous.

In almost any barley dish I make, whether soup, salad, or pilaf, my flavoring of choice is nearly always dill. This duo seems to have a natural affinity for each other.

Here’s a nice change of pace from “white” coleslaw. It adds a refreshing note to spicy meals and adds vibrant color to the plate.

What luscious flavor from such basic ingredients! Pureed soft tofu or white beans make a deceptively rich base for a soup sure to please mushroom enthusiasts. Serve this soup as an introduction to light pasta or potato dishes.

Mild and light, this is a good introduction to nearly any kind of meal. Use sweet, fresh carrots that aren’t the least bitter. Organically grown carrots are a good bet for optimal flavor.

Leeks and potatoes are a classic soup duo. It’s a match that’s always mild and soothing. For an easy meal, serve this with veggie burgers on whole grain buns and a tomato salad. For maximum flavor, try this with Yukon gold potatoes.

Nutritious sweet potatoes need little embellishment to make a flavorful soup. This one is made extra easy by microwaving the sweet potatoes ahead of time, sparing the cook from having to scrape and dice them. Just scoop, mash, and heat for a comforting, nearly-instant soup.