Vegan

Look for some of the interesting Asian-style vegetable mélanges in the frozen vegetables section. They’re great to have on hand when you crave a quick stir-fry but don’t feel like chopping. Serve with hot cooked rice or noodles and raw carrot and celery sticks, or try the accompanying menu.

Spicy Thai peanut sauce is another of my favored shortcuts to great flavor. There are a number of good, natural brands available, some much lower in fat than you might expect. Serve over hot cooked brown rice or Asian noodles such as soba.

As you can see, I really like what barbecue sauce does for tofu. This is excellent over rice.

These crispy tofu cutlets are another favorite in our home. Enlist your kids to help with the breading and shaking—they’ll have fun with it, and they’re more likely to eat anything they’ve helped make. If you’re serving more than four, the recipe doubles easily, but be sure to use two baking sheets as well.

This recipe doubles easily for a bigger batch. Accompany with Asian noodles or rice and a simple stir-fry, as suggested in the menu.

This hearty dish is reminiscent of Chinese restaurant peppersteak.

These simple kebabs may become a staple for you if you like grilled foods. In the colder months, they turn out well from the broiler. Serve with corn on the cob, diced fresh tomatoes, and a simple slaw made from shredded cabbage and your favorite vinaigrette.

A great choice for hearty appetites, this convincingly dispels the notion that vegetarian cuisine is “rabbit food.”

The sweet flavor of sautéed peppers contrasts delectably with crisp polenta. Try serving this with Rice and Peas (page 100) and a simple tossed salad.

These tasty treats resemble miniature pizzas and are an offbeat pairing with light pasta dishes, as in the suggested menu.

Lentils and spinach both marry well with curry spices. Each complements the other’s flavor, too.

Black-eyed peas and nourishing greens, two foods well-loved in Southern and “soul” cookery, have flavors that team companionably. Serve with baked sweet potatoes, fresh corn bread, and sliced tomatoes.

Rice and lentils make perfect pilaf partners because they can be cooked together and are done simultaneously.

Here’s a zesty bean dish that’s practically ready when you are.

Black-eyed peas and bulgur create a pleasant synergy in this easy and hearty dish.

A casserole of beans baking in the oven is one of my favorite cold-weather comforts.

Serve this as a side dish in shallow bowls, or over rice as a main dish.

There’s something enticing about simmering beans for hours until they begin to “melt” into soupiness. This is a superb activity (or nonactivity, more accurately) for a snow-bound day.

Pungent miso makes an offbeat flavoring for red beans. For more on miso, see page 21.