• 1 pkg Near East brand Roasted Garlic & Olive Oil Couscous
• 2 tsp olive oil
• 1 can kidney beans, drained and rinsed
• ~1 c shredded carrots
• ~1 c chopped raw walnuts

Prepare cous cous as directed on package. Stir in kidney beans, carrots and walnuts and serve!

I have made this more “from scratch” before by using plain whole wheat couscous and adding garlic and some seasonings to it. The main advantage of this would be a lower sodium content. It tastes just as good either way.

Questions or comments? Contact me here.

• 4 lb. sweet potatoes
• salt and fresh ground black pepper
• 1/2 c margarine
•  2 tbsp maple syrup
• 2 tbsp freshly grated ginger
• 1 c crushed ginger snap cookies
• juice of 1 or 2 tangerines

Roast the sweet potates at 375 degrees for an hour, or until very tender. When cool enough to touch, peel and discard skins. Mash in a mixing bowl and season with salt and pepper. Mix in the rest of the ingredients and serve. Reheat in oven or microwave if necessary.

Click here for my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.

• 4 large sweet potatoes
• 1 can crushed pineapple
• ~1 c coconut
• ~1/2 c margarine
• ~1/4 c maple syrup
• ~1/2 c chopped pecans

Bake the sweet potatoes at 400 for about an hour or until very tender. When cool enough to touch, peel and discard skins and place potatoes in a large mixing bowl. Mash sweet poatoes and add pineapple, coconut, margarine and maple syrup. Mix well. Place in a casserole dish and bake at 400 for about 45 minutes. Let cool, for several hours or overnight, and then bake again at 400 for about 45 minutes. Top with chopped pecans and return to oven for 5 to 10 minutes.

Click here for my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.

• 1 tbsp olive oil
• 1 medium to large onion, diced
• 2 or 3 cloves garlic
• 1/2 green pepper, diced
• 1 lb firm or extra firm tofu
• 1 tbsp nutritional yeast flakes
• 2 tsp McKay’s chicken-style seasoning
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp turmeric

Saute onion, garlic and green pepper in oil. Meanwhile, drain tofu and squeeze out excess water. Mash with your hands and set aside to drain. When onion is translucent, add mashed tofu to onions and pepper. Saute for 5 to 10 minutes, stirring occasionally,

• 1 1/2 c cooked brown rice
• 4 bell peppers
• 1 tbsp oil
• 1 medium onion, diced
• 2 or 3 cloves garlic, minced
• 1 c chopped tomatoes, fresh or canned
• 1/2 c shredded carrots
• 1 tbsp fresh oregano, chopped, or 1 tsp dried
• 1 3/4 c raw walnuts, finely chopped
• black pepper
• salt to taste
• 1/2 c ketchup
• 1/2 tsp worcestershire sauce
• dash of tabasco or cayenne (optional)

Cook the brown rice until it’s tender; doesn’t have to be completely done. Meanwhile, bring a large pot of water to boil. Cut about 1 inch off the top of the peppers, remove the seeds, and put them in the boiling water. Boil until they becomea brilliant green color (or red or yellow) and they are slightly softened, about 3 minutes. Drain and set aside to cool.

Saute onion and garlic in oil until translucent, add carrots, tomatoes and oregano and saute a few minutes more. Remove from heat and mix with rice, walnuts, salt and pepper. Stuff this mixture into the peppers, arranging them cut side up in a baking dish. Combine ketchup and worcestershire sauce and spread this on top of the stuffed peppers. Add 1/4 c water to the baking dish and bake the peppers at 350 degrees for 40-50 minutes, depending on how large they are.

• 2 c water
• 1 c lentils, uncooked
• 1 c frozen or fresh corn
• 1 8-oz can tomato sauce
• 1 onion, diced
• Mexican seasonings to taste (crushed red chili peppers, garlic, dill and/or cumin)

Boil the lentils for 30 minutes and drain. Combine the remaining ingredients and simmer over low heat for 20 minutes.

• 2 c diced carrots
• 1 c diced onions
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp coriander
• 1 tsp McKay’s chicken-style seasoning
• 1/2 tsp salt
• 1/4 tsp turmeric
• 1/8 tsp paprika
• 2 medium zucchini, diced
• 1 c butternut squash, peeled and diced
• 15 oz can garbanzo beans, with juice

Saute the first four ingredients. Add seasonings and vegetables. Simmer together until vegetables are tender and flavors are blended.