Vegan

Refried beans to the rescue once again—this time in a room-temperature wrap that’s a delight to serve to lunchtime company or pack into a brown-bag lunch or picnic.

Spinach and mushrooms are nicely flavored with sharp cheddar in these delectable wraps.

A lighter tortilla dish, this is good served with a hearty grain pilaf or a bean dish.

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.

Here are those handy refried beans again, in a different guise. They help hold this tortilla specialty together.

These burritos are easy because you are not so much cooking a meal as putting the ingredients on the table. Everyone then makes his or her own.

Briny olives and sweet green peas have a pleasant synergy that results in a delicious pizza topping.

Cheddar cheese is a pleasing change of pace from the usual mozzarella.

See the accompanying menu for a pizza meal that celebrates spring.

Layer on the Southwestern flavors in this playful pizza variation. Serve with a tossed salad and stone-ground tortilla chips. This tastes best with sharp cheddar or Monterey Jack, but use reduced-fat cheddar if you prefer.

Roasted peppers and artichokes give this easy pizza a touch of elegance.

Olives add zesty flavor to a traditional pizza.

Using plenty of broccoli makes this pizza a nourishing meal. Serve with any of the mixed greens salads on pages 51 to 53.

A classic pizza, this is great for cool summer nights, using the season’s best tomatoes.

You can make this exceptionally hearty chili even after an exhausting day at work. All of the ingredients get tossed into the pot at once, and while the chili simmers, you can make a simple salad. Serve the meal with stone-ground tortilla chips.

Soy crumbles were developed to imitate ground beef, but it’s not so much their flavor as their texture that does the trick. This is a family-friendly recipe for all to enjoy.

This is good to serve with meals needing a protein boost or as a sandwich filling. See the menu with Southeast Asian-Style Spicy Mashed Potatoes (page 187).

Good Southern corn on the cob (available nearly all year around) served with these tasty kebabs results in a meal recalling outdoor summer barbecues. A sure cure for winter doldrums!

So good and very easy, this recipe might just be the ticket to onverting tofu skeptics.