Ingredients:

• 3 cups vegetable stock, or water with 1 vegetable bouillon cube
• 1 1/2 cups raw quinoa
• 3 to 4 scallions, white and green parts, thinly sliced
• 2 teaspoons salt-free herb-and-spice seasoning blend
• 1 1/2 cups frozen green peas, thawed
• 2 tablespoons non-hydrogenate margarine
• Salt to taste
• 1/3 cup slivered or sliced almonds

Direction:

Bring the water or stock to a simmer in a large, heavy saucepan. Rinse the quinoa well in a fine sieve. Stir the quinoa into the boiling water along with the scallions and seasoning blend. Cover and cook at a gentle but steady simmer until all the water has been absorbed, about 15 minutes.

Stir in the peas and margarine, then season to taste with salt.

Transfer the pilaf to a serving bowl and scatter the almonds over the top. If time allows, you might like to lightly toast the almonds, either in a dry skillet over medium heat or in a 250-degree toaster oven. Watch carefully, they toast quickly!

Ingredients:

• 1/2 pound buckwheat noodles
• 1 1/2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup dry white wine or vegetable stock
• 1 medium zucchini, thinly sliced
• 1 medium yellow summer squash, thinly sliced
• 6 to 8 ounces fresh spinach, washed, stemmed and chopped
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground pepper to taste

Direction:

Bring water to a boil in a large pot. Add the noodles and cook at a steady simmer until al dente, about 5 to 7 minutes. Drain at once and transfer to a covered serving dish.

In the meantime, heat the oil in a skillet. Saute the garlic for a minute or two, until golden, then add the wine and squashes. Cook until the squashes are tender-crisp. Add the spinach, cover, and cook just until it wilts.

Transfer to the serving bowl and toss with the noodles. Add the Parmesan cheese, and season to taste with salt and pepper. Toss again. Serve at once.

Ingredients:

• 1 tablespoon light olive oil
• 1 medium onion, finely chopped
• 1 package tempeh, any variety, finely crumbled
• 1/4 cup finely chopped green bell pepper
• 1 cup thick tomato sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1/2 teaspoon each: chili powder, cumin, garlic powder
• Whole wheat rolls or pita bread
• Shredded lettuce

Direction:

Heat the oil in a skillet and saute the onion until it is golden. Add the crumbled tempeh and green pepper and saute over moderate heat until the tempeh is lightly browned.

Add the remaining ingredients (except the last 2), stir well, and cook over low heat for 10 minutes. Serve hot on whole wheat rolls or in pita bread with shredded lettuce.

Ingredients:

• 12-ounce package yolk-free medium-width egg noodles
• 1 tablespoon light olive oil
• 3 medium celery stalks, diced
• 1 cup sliced mushrooms
• 2 cups soy milk
• 1/4 cup unbleached white flour
• 8-ounce package baked tofu, finely diced
• 2 to 3 scallions, sliced
• Salt and freshly ground pepper to taste
• Wheat germ for topping
• Preheat the oven to 350 degrees.

Direction:

Bring water to a boil in a large pot. Add the noodles and cook until just tender, about 9 to 11 minutes, or according to package directions.

In the meantime, heat the margarine or oil in a medium-sized saucepan. Add the celery dice and saute over medium heat for 3 to 4 minutes. Add the mushrooms and continue to saute until the mushrooms are wilted.

Pour 1 1/2 cups of the soy milk into the saucepan and bring to a simmer. Combine the remaining soy milk with the flour in a small bowl and stir until the flour is smoothly dissolved. Slowly pour into the saucepan, stirring constantly. Simmer gently until the sauce has thickened, then remove from the heat.

When the noodles are done, drain them, then return them to the pot. Pour in the sauce, then add the baked tofu and scallions and season to taste with salt and pepper. Transfer the mixture to an oiled, large shallow casserole dish. Top generously with wheat germ. Bake for 30 to 35 minutes, or until the top is golden brown and beginning to get crusty. Allow to cool for 5 minutes, then cut into squares to serve.