Serve this with some pan-sautƒed tofu on the side, and perhaps some sliced tomatoes and bell peppers.

Ingredients:

• 1 1/2 cups brown or brown basmati rice
• 2 tablespoons light olive oil, divided
• 3 eggs, beaten
• 1 1-pound bag frozen mixed vegetables, thawed
• 4 to 5 scallions, thinly sliced
• Natural soy sauce

Direction:

Combine the rice with 4 cups of water in a large saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 35 minutes.

Heat half of the oil in a medium-wide skillet. When hot, add the beaten eggs. Turn the heat down to medium-low, Cover, and cook until the eggs are set on top. Flip and cook briefly on the other side, then slide the egg pancake onto a plate. when cool enough to handle, cut into strips about 1/2 inch wide by 1 1/2 inches long.

Heat the remaining oil in a wok or stir-fry pan. Add the mixed vegetables and stir-fry until they are just tender-crisp. Add the cooked rice and scallions. Season to taste with soy sauce and stir fry over medium-high heat for 3 to 4 minutes. Stir in the egg strips and serve, passing around extra soy sauce if you'd like.

Ingredients:

• 6 cups thinly shredded white cabbage (use pre-shredded coleslaw cabbage if you'd like)
• 2/3 cup dried cranberries
• 1/4 cup toasted slivered almonds
• 1/2 cup soy mayonnaise
• 1 tablespoon fresh lemon juice
• 2 tablespoons minced fresh parsley

Direction:

Combine all the ingredients in a serving bowl and mix until well combined. Serve at once or cover and refrigerate until needed.

Variation: Use 3 cups each red and green cabbage for a more festive look.

If you want to dress up a simple grain-and-bean pilaf in an instant, a good-quality, prepared tomato salsa is the answer. Serve this with a tossed salad and fresh bread; next time vary the type of grain and/or bean you use and serve it with a coleslaw (like the one above) and a steamed vegetable like broccoli.

Ingredients:

• 1 cup raw quinoa, bulgur, or couscous
• 1 16-ounce can black, pinto or pink beans, drained and rinsed
• 1 cup tomato salsa (mild or medium-hot), or more, to taste
• 2 scallions, thinly sliced
• 3 to 4 tablespoons minced fresh cilantro or parsley
• Salt and freshly ground pepper, to taste

Direction:

If using quinoa or bulgur, bring 2 cups of water to a boil in a medium saucepan. Stir in the grain, then cover and cook at a gentle simmer for 15 minutes, or until the water is absorbed. If using couscous, combine it with 2 cups of boiling water in a medium saucepan; cover and allow to soak (off the heat) for 15 minutes, then fluff with a fork.

Stir the remaining ingredients into the saucepan and cook over low heat for 5 to 10 minutes, or until well heated through. Go easy on the salt and pepper; you may need little or none of either. Serve at once.

Ingredients:

• 1 1/2 tablespoons olive oil
• 1 large red onion, quartered and thinly sliced
• 1 large white or yellow onion, quartered and thinly sliced
• 1 12-inch prepared pizza crust such as Boboli
• 4 to 6 ounces smoked mozzarella or sharp cheddar cheese, grated

Direction:

Heat the oil in a large skillet. Add the onions and sautƒ slowly, covered, until translucent. Uncover and continue to sautƒ until they are nicely golden (but not browned), stirring often.

Arrange the onions on the pizza crust, then sprinkle the cheese evenly over the onions.

Bake in a preheated 450 degree oven for 8 to 10 minutes, or until the cheese in melted.

Cut into wedges and serve at once.

Ingredients:

• 8 ounces medium-wide egg noodles, preferably yolk-free
• 2 tablespoons whipped butter or non-hydrogenated margarine
• 1 large onion, quartered and thinly sliced
• 1 16-ounce bag frozen succotash (mixed corn and lima beans), thawed
• 1 1/2 pound fresh, ripe tomatoes, diced, with 1/4 cup water(or substitute 1 28-ounce can diced tomatoes)
• 1/4 cup chopped fresh parsley
• Salt and freshly ground pepper

Direction:

Begin cooking the noodles.

Meanwhile, heat the butter in a large skillet. Add the onion and saute over medium heat until golden. Add the succotash and tomatoes; continue to cook until well heated through, about 5 to 7 minutes.

When the noodles are just tender, drain them and combine them with the succotash mixture in a large serving bowl. Add the parsley, then season to taste with salt and lots of pepper and toss well. Serve at once.