Adapted from www.eatingwell.com

• 1 plum tomato, diced
• 1 cup black beans, rinsed
• 1 cup fresh corn kernels, (about 2 ears)
• 2 tablespoons cornmeal
• 1 pound prepared whole-wheat pizza dough
  
• 1/3 cup barbecue sauce (Russian River Fine Foods Smokey BBQ Sauce)
• 1 cup shredded mozzarella, preferably smoked mozzarella

Preparation

1. Preheat grill to medium.
2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

Adapted from www.allrecipes.com

• 1 tablespoon olive oil
  
• 1 medium yellow onion, diced
  
• 2 garlic cloves, minced
  
• 1 teaspoon black pepper
  
• 1 tablespoon ground cumin
  
• 2 small yellow squash, chopped
  
• 2 small zucchini, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
  
• 2 cups white beans (Cannellini are good)
  
• 3 cups vegetable broth or water
  
• 1/2 cup chopped fresh cilantro, plus some for garnish
  
• 1 avocado, sliced
  
• 6 corn tortillas, baked in 350 degree oven until crisp, and cut into strips
  
• 2 fresh limes

Preparation

1. Heat oil in large saucepan.  Add onions and garlic and saute for 2 - 4 minutes. Stir in pepper and cumin and saute for 1 minute.
2. Add squash, zucchini, red bell pepper, and green bell pepper and saute 1 -2 minutes.
3. Add 3 cups water or vegetable broth. Bring to a boil, reduce heat and simmer, uncovered for 20 minutes.
4. Stir in beans and cilantro; cook for 5 minutes longer.
5. Place in bowls; squeeze 1/2 lime into each bowl of soup and stir.
6. Add sliced avocado to each bowl.
7. Top each bowl with tortilla strips and cilantro.

Adapted from www.vegetariansrecipes.org

• 1 medium head broccoli
  
• 2 bunches green onions
  
• 1-2 large garlic cloves, minced
  
• 2 tablespoons peeled, minced fresh ginger
  
• 2 tablespoons peanut butter
  
• 1/4 cup soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 1 tablespoon sugar
  
• 3 tablespoons water or vegetable broth
  
• 2 tablespoons fresh lemon juice
  
• 1/2 teaspoon salt
  
• 8 ounces spaghetti or vermicelli
• 1-2 tablespoon vegetable oil

Preparation

1. Trim and discard tough bottoms from broccoli. Cut florets into 1-inch pieces; peel stems if using, and cut then into 1-inch squares.
   
2. Mince green onions and combine in a small bowl with garlic, ginger, peanut butter, soy sauce, and vegan sugar. Stir to blend peanut butter, then add water or broth, lemon juice and salt.
3. Bring a large pot of water to a boil and cook noodles.  Drain and rinse with cold water; drain again and set aside.
4. Heat wok or other wide, deep cast-iron skillet over high heat for 3 or 4 minutes (if using an enameled or nonstick pan, don't heat without food in it). Add oil and broccoli.
5. Stir-fry for 3 minutes. Add drained noodles, stirring constantly to heat them evenly.
6. Stir peanut butter mixture to distribute garlic and ginger, then add to the pan, stirring to distribute sauce evenly throughout.
   

Adapted from www.eatingwell.com

• 1 (18 ounce) package polenta, cut into 1/4 inch thick slices
• 1/2 (24 ounce) jar Tomato and Basil pasta sauce
• 1/4 cup Pesto sauce
• 1/4 cup pine nuts
• 3 small zucchini, sliced
• 1 cup crimini mushrooms, sliced
• 1 cup shredded mozzarella cheese (Clover Mozzarella cheese)

Preparation
1. Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
2. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Add the sliced zucchini and mushrooms.  Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
3. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

Adapted from www.eatingwell.com

• 1 pound prepared pizza dough, preferably whole-wheat (I prepare my own whole-wheat pizza dough)
  
• 2 cups chopped broccoli florets
• 1/4 cup water
• 5 ounces spinach
  
• Pinch of salt
• Freshly ground pepper to taste
• 1/2 cup prepared pesto
• 1 cup shredded part-skim mozzarella cheese (Clover Mozzarella cheese)

Preparation

1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in spinach and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.
4. Spread pesto evenly over the crust, top with the broccoli/spinach mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.

Adapted from www.eatingwell.com

• 4 teaspoons garam masala
  
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 1/2 cup whole-wheat flour
• 1 pound chicken, sliced into inch-long strips
  
• 4 teaspoons canola oil, divided
• 6 cloves garlic, minced
• 1 large sweet onion, diced
• 4 teaspoons minced fresh ginger
• 1 28-ounce can diced tomatoes, undrained (Muir Glen Organic Fire Roasted Diced Tomatoes)
• 1/2 cup chopped fresh cilantro for garnish

Preparation

1. Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 2 to 3 minutes per side. Transfer to a plate.
3. Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
4. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.

Adapted from recipe at www.whfoods.com

• 1 medium onion, chopped
• 1 medium green bell pepper, diced
• 1 TBS + 1-1/2 cups vegetable broth (Pacific Naturals Organic Vegetable Broth)
• 6 medium cloves garlic, chopped
• 2 15 oz cans black beans (or homemade), drained
• 1 8 oz can tomato sauce (Muir Glen Organic Pasta Sauce)
• 1 15 oz can diced tomatoes - do not drain (Muir Glen Organic Fire Roasted Diced Tomatoes)
• 2 TBS ground cumin
• 2 TBS red chili powder
• 2 TBS dried oregano
• 1 cup corn kernels (Westbrae Natural Organic Whole Kernel Corn) 
• 1/4 cup fresh cilantro, chopped
• salt and black pepper to taste

Preparation
1. Heat 1 TBS broth in a medium size soup pot.  Sauté onion and bell pepper in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, cumin, and red chili powder and continue to sauté for another minute.
2. Add 1-1/2 cups broth and the rest of ingredients, except for the cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt and pepper to taste.  over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, cumin, and red chili powder and continue to sauté for another minute.
3. Add 1-1/2 cups broth and the rest of ingredients, except for the cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt and pepper to taste.

Adapted from recipe at www.eatingwell.com

• 1 1/2 cup whole-wheat flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 3 large eggs, lightly beaten
• 1/2 cup buttermilk, or equivalent buttermilk powder
• 1 tablespoon butter, melted
• 1 tablespoon honey
• 1/2 cup drained canned corn kernels (Westbrae Natural Organic Whole Kernel Corn)
  
• 1 small onion, diced
• 1/2 cup chopped tomato
• 1 clove garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup grated Cheddar cheese (Clover Organic Mild Cheddar)
  

Preparation

1. Preheat oven to 425° F. Place a 9-inch ovenproof skillet in the oven to heat.
2. Whisk whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
3. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno.
4. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm.

Adapted from The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monastery
Here is another one of my favorites.  Amazing on a very cold day or when you have a stuffy nose.  Try it, you'll see what I mean :)

• 1/4 cup butter (Clover Organic butter)
  
• 1 1/2 Tablespoons fresh ginger root, minced (or bottled The Ginger People Pantry Essentials Organic Minced Ginger)
• 1 1/2 Tablespoons fresh garlic, minced
• 1 cup red onion, diced
• 1 teaspoon turmeric (try buying turmeric root and mincing it yourself)
  
• 1 teaspoon curry powder
• 1 teaspoon chili powder
• 1 teaspoon Kopan masala
• 1 cup potato, parboiled and cubed
• 1 cup fresh tomatoes, chopped
• 5 cups water
• 1/4 lb. fresh flat egg noodles
• 1 1/2 cup fresh spinach, chopped
• 2 Tablespoons soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 1 teaspoons salt
• 1/4 teaspoon ground black pepper

Preparation

1. Melt butter in a saucepan over medium heat.
2. Add ginger, garlic, and red onion. Stir-fry over medium to medium-high heat for l minute.
3. Add turmeric, curry powder, chili powder, and masala. Mix well and stir fry for 1/2 a minute.
4. Add potatoes and tomatoes. Stir-fry 1 more minute.
5. Add water and bring to a boil.
6. Add egg noodles and boil for 5 minutes. Stir occasionally.
7. Add spinach and boil for another 1-2 minutes. If soup is too thick, add more water.
8. Season with soy sauce. Salt and pepper to taste.
9. Remove from heat and serve hot.