食譜

(For all ingredients, please use organic versions if available)
Spinach Salad with Citrus Fruit
(Makes 6 servings)
10 ounces chopped fresh spinach
1 cup berries, chopped (grapes or 1 strawberries)
1 10-ounce can mandarin or clementine oranges or grapefruit sections, drained and rinsed, or 1⅓ cup fresh fruit
1 tablespoon sunflower seeds
1 tablespoon chopped unsalted Brazil nuts
¼ cup fat-free raspberry vinaigrette

Zippy Yams and Collards
(Makes 4 servings)
1 onion, sliced
2 large garlic cloves, minced
¼ cup vegetable broth
2 small yams, cut into chunks
1 bunch collard greens, stems removed and chopped
1 tablespoon vegetarian Worcestershire sauce
½ teaspoon Thai chili paste
¼ teaspoon salt
¼ teaspoon pepper
½ lemon

Buckwheat Pasta with Seitan
(Makes 6 servings)
12 ounces dry soba noodles
1 teaspoon salt
1 onion, chopped
1¾ cups vegetable broth
3 cups sliced mushrooms
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8 ounces seitan, sliced
2 tablespoons flour
2 teaspoons soy sauce
1 teaspoon chopped garlic
¼ teaspoon black pepper
¼ cup chopped fresh parsley