Vegan

These easy, no-bake candies are good for you if you eat only two or three, which is dangerously difficult to do. You’ll find a balance between the natural sweetness of dates and honey and the bitterness of rich cocoa.

For a delicious Italian dinner, serve this flavorful combination of portobello mushrooms, bell peppers, and plum tomatoes with brown rice or on your favorite whole-grain pasta.

This recipe will eliminate all doubt that good-for-you tofu can be tasty, too!

This recipe makes a lot, but the dish tastes even better the second day and lends itself well to variations. For instance, you can warm the leftovers and serve them in whole-grain pita pockets or add 1 tablespoon fat-free Italian or balsamic vinaigrette and 1/2 cup chopped raw vegetables to every 1/2 cup cooked and chilled red lentils.

Greeks often serve white beans on days of fasting as a filling alternative to meat. Good alone or served over orzo or brown rice, these beans have even more flavor the second day.

Rich-tasting, thick, and so flavorful—no one will miss the meat in this stew.

If you want to, you can stretch this hearty southwestern stew by serving it over brown rice. Put about a half-cup of cooked rice in each bowl, then top with the stew.

When your meat-loving guests taste this chili, they’ll be amazed that a meatless dish can be so hearty.

To jazz up black beans and rice, add the exciting flavors of rich olive oil, tangy lime juice, and assertive garlic.

Asian adzuki beans and fresh mushrooms contrast nicely with aromatic vegetables, thyme, and cumin in this updated version of a classic dish.

Rajma, red beans slowly simmered in a rich blend of spices, is a favorite in India and other parts of Asia. Don’t be daunted by the long ingredients list—your slow cooker does the work for you. Just remember to soak the beans the night before you plan to prepare the rajma.

This eclectic pilaf is a real time-saver. You need to spend only about five minutes to get it going, then you can leave it alone to cook while you do other things—and you’ll have just one pan to wash.

With its Old World flavors and tempting aroma, this versatile dish is a big hit at potluck suppers. Depending on whether you use the main recipe or one of the variations, you can create an entrée, a one-dish meal, or a side dish from the same basic ingredients

The fresh herbs in this salad add an exotic flavor that’s reminiscent of Mediterranean favorites.

With their assertive flavors, the dried cherries, pecans, and mushrooms in this dish pair well with poultry or game. You can also use this recipe to make a vegetarian stuffing for baked winter squash, such as butternut.

As an accompaniment for anything from roasted turkey at a holiday feast to grilled burgers on the patio, this side dish is hard to beat.

One kind of roasted potato is good, and two kinds are doubly delicious. This recipe is twice as good in another way, too: You get roasted potatoes for today and a start on German or Mexican Potato Salad (pages 80, 81) for later.

The light, sweet glaze on these carrots is sure to please.

Combined with the tang of balsamic vinegar and the crunch of pecans, these roasted brussels sprouts will win over even the most sprout-phobic.

The rich-tasting sesame seeds add lots of flavor to this dish. If you use the broccoli stems as well as the florets, you can serve more people.