Vegetables

We wanted a vegetarian-vegan tofu recipe with butternut squash, coconut, and almonds, because these are ideal foods for pregnancy and breastfeeding. It had to be blissfully delicious, as well as nourishing and filling (i.e high calorie!) We came up with a recipe which is loosely based on Thai vegetarian cooking. It's fancy enough for company, but easy to make. The coconut milk, tofu, and toasted almonds can be prepared ahead of time.

Hungry for fries? Slice potatoes into long thin wedges, toss with a little oil, salt and pepper, and pop them in the oven. They’ll crisp to perfection—irresistible.

For a quick and satisfying last-minute supper, it’s hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomato adds protein, making it a nutritionally complete entree. Be sure to eat the potato skin; it’s full of fiber.

You’re in for a treat with this recipe because roasting cauliflower makes it so tender that it melts in your mouth. This simple method turns the firm, white florets into delicate, golden brown, slightly sweet morsels, a delightful and delectable change of pace.

Thin asparagus always makes an elegant side dish. Sprinkled with a hint of red pepper flakes, the presentation is quite impressive. This dish is lovely served with a fish main course.

Serve this easy and tasty baked tilapia dish with a rice pilaf or baked potatoes. 

In the western Yunnan province around Lake Erhai, the Bai people make this dish with fresh fava beans, write Jeffrey Alford and Naomi Duguid, who prefer to use soybeans.

Beans and greens are a perfect combination; earthy and satisfying. This recipe for Swiss chard with garbanzo beans, onion, and fresh tomato is brightened with lemon juice and makes a perfect vegetarian main dish or a tantalizing side dish for fish or meat.