Serves 2 | This cauliflower dish blends Asian and Indian flavors beautifully. It has a rich and complex flavor, but is slightly sweet and also a little spicy. I like to serve this as a side dish, but you can turn it into a full meal by doubling the sauce and tossing it with chickpeas and 2 cups of peas. Then serve it over brown rice.
1 head cauliflower, cut into florets
3 tbsp ketchup
2 tbsp sweet red chili sauce
1 tsp garam masala
2 tsp garlic powder (granulated)
1⁄4 + 1⁄8 tsp ground ginger
2 tsp low-sodium soy sauce
Line a large pot with a thin layer of water and bring to a boil.
Once boiling, add cauliflower and turn heat to medium-low.
Continue to cook, adding more water if necessary, until cauliflower is soft and fork-tender, but not falling apart.
Meanwhile, combine remaining ingredients in a small bowl.
Taste, adding more chili sauce or garam masala as desired (both vary slightly by brand).
Once the cauliflower is cooked, drain off excess water and dump sauce over the top.
Stir several times using a spatula or large spoon to make sure all the cauliflower is evenly coated, and serve.
CHEF’S NOTE: For a rustic texture and nutty flavor, roast cauliflower for 35 to 40 minutes at 420°F instead of steaming.
NUTRITIONAL INFORMATION 
69 Calories, 0.3g Fat, 15.5g Carbohydrates, 3.8g Fiber, 9.3g Sugars, 4g Protein
Serves 2 | This is one of my favorite Ethiopian dishes. Although I normally like to drown my collard greens in hot sauce, a local Ethiopian restaurant showed me how fresh ginger really complements the greens’ unique taste. You can also substitute any greens you like here, but I like collard greens the best.
pinch of red pepper flakes
2 garlic cloves, minced
1⁄3 c finely chopped red onion
2 tbsp minced fresh ginger
2 c chopped collard greens
salt and pepper, to taste
hot sauce (optional)
Line a large pot with a thin layer of water—the thinnest layer possible. Bring to a boil and sauté a good pinch of red pepper flakes for 30 seconds.
Add garlic and onion and cook for another minute.
Add ginger and then collards, using tongs or a spatula to flip and move the greens around. Add splashes of water as necessary and continue to cook until the collards are bright green, or cook them longer if you prefer a well-cooked and soft green.
Season generously with salt and pepper.
Give it a good stir and serve with hot sauce on the table.
NUTRITIONAL INFORMATION 42 Calories, 0.5g Fat, 8.7g Carbohydrates, 2.4g Fiber, 1.2g Sugars, 1.8g Protein
Serves 4 | My go-to side dish. Sure, steamed carrots are easy, but roasted carrots are so much tastier! I love to use baby carrots in this dish.
16 oz baby carrots
salt and pepper, to taste
onion powder (granulated), to taste
CHEF’S NOTE: You can add a pinch or two of dried herbs or Italian seasoning for a more complex dish.
CHEF’S NOTE: If using regular-sized carrots, cut them down into smaller pieces before starting, about the size of baby carrots.
Preheat oven to 400°F.
If your baby carrots are rather big, cut in half lengthwise.
Fill your baking dish (any size) with baby carrots so there is no overlap.
Spritz lightly with oil spray and shake the tray so the carrots rotate. Spritz again. Repeat a third time if necessary (but try not to).
Sprinkle generously with salt, pepper, and onion powder. Shake and sprinkle again. Repeat a third time, or until all carrots are well coated in the seasonings. Make sure there is no overlap, using your fingers to move carrots as necessary.
Bake for 20 to 35 minutes, until carrots are fork-tender.
Spritz with oil spray halfway through baking to prevent them from drying out.
CHEF’S NOTE: These carrots were especially popular with my testers’ children and grandchildren.
NUTRITIONAL INFORMATION (1 C) 32 Calories, 0.7g Fat, 6.3g Carbohydrates, 1.7g Fiber, 3.1g Sugars, 0.6g Protein
Serves 1 | Mmmm, garlic. Plain old spinach starts to bore me after a while, but pile it high with garlic and I can’t get enough!
1⁄4 c vegetable broth
6 cloves garlic, thinly sliced
1 tsp Dijon mustard
1 tsp red wine vinegar
pinch of red pepper flakes
10 oz baby spinach
salt and pepper, to taste
CHEF’S NOTE: Any greens you like may be substituted for the spinach and feel free to add more garlic.
Line a skillet or large pot with the thinnest layer of broth possible.
Sauté garlic for a minute, then stir in mustard and vinegar.
Add red pepper flakes and continue to cook until the garlic takes on a more golden color.
Add spinach and a tiny bit more broth if necessary—just enough to keep it from sticking.
Continue to cook, stirring to help the spinach or other greens cook down.
Stir to incorporate everything and sprinkle with salt and pepper before serving.
NUTRITIONAL INFORMATION 97 Calories, 1.4g Fat, 16.7g Carbohydrates, 6.9g Fiber, 1.4g Sugars, 9.5g Protein
Serves 4 | Pictured here | I love this slaw because it comes together as fast as you can chop and it’s really quite stunning. It’s a fabulous side dish for four, but also makes a great lunchtime meal for one.
1⁄2 small red cabbage
1 golden apple
1 carrot, skinned
1 tbsp Vegan Mayo
1⁄4 c raisins (optional)
Shred or thinly slice cabbage and slice apple and carrot into matchsticks.
Mix together with 1 tablespoon of Vegan Mayo, making sure everything is evenly coated.
Add another 1⁄2 to 1 tablespoon of Vegan Mayo if necessary.
Sprinkle raisins on top and serve.
CHEF’S NOTE: A little lemon, lime, or orange juice can add a nice citrusy dimension to this slaw.
NUTRITIONAL INFORMATION 64 Calories, 0.2g Fat; 16.5g Carbohydrates, 2.7g Fiber, 11.8g Sugars, 1.1g Protein
Serves 2 | Old Bay seasoning is my favorite topping for kale and here I’ve jazzed the dish up a little by adding sweet onions and a bit of fresh garlic.
1 bunch kale
1 small sweet onion, sliced
3 garlic cloves, minced
Old Bay seasoning
1 lemon wedge (optional)
Pull leaves away from kale stems and discard stems. Tear any large leaves into bite-size pieces. Rinse under cold water and set aside.
Line a large skillet with a thin layer of water and bring to a boil.
Once the water is boiling, add onion. After a minute, add garlic. Continue to cook for another minute.
Reduce heat to medium and add kale.
Cover and let kale steam.
Once most of the kale has turned a bright green, about 30 to 45 seconds, remove the lid and give it a good stir, so all kale pieces are bright green.
Remove from heat and sprinkle generously with Old Bay seasoning. Mix with tongs or a spoon and fork to incorporate the garlic and onion with the kale. Add more Old Bay seasoning to taste (I am very generous!) and serve with a lemon wedge, if desired.
CHEF’S NOTE: Old Bay seasoning comes to us from Maryland, where it’s primarily served with locally caught crabs. A lemon wedge is always served as a garnish in this signature dish, as fresh lemon juice adds a nice dimension to the flavors in the Old Bay seasoning—try it!
NUTRITIONAL INFORMATION 88 Calories, 1g Fat, 18.2g Carbohydrates, 3.4g Fiber, 1.5g Sugars, 5.1g Protein
Serves 4 | When I’m serving asparagus, I try to only add taste elements that enhance the natural flavor, such as balsamic vinegar or this tangy Dijon dressing.
1 bunch asparagus
11⁄2 tbsp Dijon Mustard
2 tbsp vegetable broth
salt and pepper, to taste
CHEF’S NOTE: See pg. 210 (Braised Veggies/Pasta page) for baking asparagus instructions.
Trim the asparagus by removing the hard and woody bottom 1⁄3.
Bake or steam the asparagus until it turns bright green and is just fork-tender, about 10 minutes. Be careful not to overcook, as asparagus quickly gets soggy and you want it slightly crisp.
Meanwhile, whisk Dijon with 1 tablespoon of broth at a time. You want it to be the consistency of a dressing: not as thick as mustard, but not as runny as broth. Toss dressing with asparagus to coat. Add salt and pepper to taste, then serve.
Cheater Asian Slaw 
Serves 4 | Pictured on following page | This is another “cheater” recipe since it uses a dab of peanut butter, but it’s a great side to any sandwich. You can also add mandarin oranges and shelled edamame to this slaw.
2 tbsp vegetable broth
2 tsp rice vinegar
1 tbsp smooth peanut butter
1⁄2 head small cabbage, very thinly sliced
1 carrot, skinned and julienned
lime wedges for garnish
Whisk broth, vinegar, and peanut butter together until smooth and creamy. Toss sauce with cabbage and carrot pieces until well combined.
Add any optional ingredients, toss quickly, and serve, garnished with crushed peanuts (if desired) and lime wedges.
CHEF’S NOTE: The sauce also makes a great salad dressing.
Serves 2 | The slightly spicy orange sauce in this dish is one of my favorites. You can serve it with any greens you like or have on hand, but collard greens are my favorite to use here. Broccoli florets may also be substituted. For a complete meal, serve over or tossed with soba noodles.
3 oz soba noodles (optional)
1⁄3 c water
2 tbsp low-sodium soy sauce
2 tbsp minced fresh ginger
1⁄4 tsp red pepper flakes
1 tbsp orange marmalade
4 c greens, chopped
Prepare noodles (if using) according to package instructions and set aside.
Pour water, low-sodium soy sauce, ginger, and red pepper flakes into a skillet. Turn heat to high and sauté ginger until fragrant, about a minute.
Whisk in marmalade and then add greens.
Reduce heat to medium and using tongs, flip the greens in the saucepan until they are bright green and have softened.
Toss the greens together with noodles, if using. Alternatively, toss sauce with cooked broccoli and noodles and serve.
CHEF’S NOTE: Soba noodles are Japanese noodles made from buckwheat flour. They are thin, somewhat like linguine, which can be substituted.
NUTRITIONAL INFORMATION (WITHOUT NOODLES) 79 Calories, 1g Fat, 17.1g Carbohydrates, 4g Fiber, 6.5g Sugars, 3.5g Protein
Serves 4 | I found a great recipe for sweet potato wedges in our local St. Maarten newspaper (sxmfaxinfo.com). The recipe originally called for honey, which I replaced with an apple, and for various fresh herbs that I simplified with Italian seasoning.
1⁄2 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄4 tsp chili powder, or more
dash or two of nutmeg
good pinch of Italian seasoning
2 small sweet potatoes, skinned and diced
1 red apple, cored and diced (skins optional)
juice of lime wedges (optional)
salt and pepper, to taste (optional)
Preheat oven to 400°F.
Line a cookie sheet with parchment paper, and set aside.
Whisk spices and Italian seasoning together in a small bowl and set aside.
Rinse potatoes and apples under cold water, then transfer to a large bowl and mix with spices.
If the pieces are not well coated, make a second batch of spices and mix.
Transfer to cookie sheet, avoiding any overlap.
Bake for 10 to 20 minutes, or until fork-tender and crisp.
Squeeze lime juice over the top, if desired.
Season lightly with salt and pepper if desired and serve.
CHEF’S NOTE: For a spicy kick, increase the chili powder to taste and add a little cayenne powder or hot sauce instead of lime juice at the end.
NUTRITIONAL INFORMATION 161 Calories, 0.4g Fat, 37.9g Carbohydrates, 6.3g Fiber, 14.5g Sugars, 3.2g Protein
Serves 2 | In my last cookbook, I made these home fries savory with dried rosemary. Recently, I tried them with cinnamon and ohmigosh! It’s like a dessert, but super healthy and perfect for brunch! To round out this meal, serve with Tempeh Sausage Crumbles.
2 medium sweet potatoes, cubed
1 small red apple, cored and diced
1⁄2 tsp ground cinnamon
salt and pepper, to taste
Preheat oven to 400°F.
Grease cookie sheet or line with parchment paper and set aside.
Rinse potatoes and apple pieces under cold water, then transfer to a mixing bowl.
Sprinkle cinnamon over top and then mix with your hands. Repeat, adding more cinnamon and mixing, until potatoes and apples are lightly coated.
Transfer to cookie sheet, making sure there is no overlap.
Spray quickly with cooking spray, if desired, and bake for 15 to 25 minutes, or until fully cooked and crisp.
Add salt and pepper immediately after baking.
CHEF’S NOTE: I like to leave the skins on both the apples and potatoes for added nutrients and texture, but feel free to remove them.
NUTRITIONAL INFORMATION 152 Calories, 0.3g Fat, 36.9g Carbohydrates, 6.4g Fiber, 16.9g Sugars, 2.6g Protein
Serves 4 | One morning I tried to make “hash browns” out of cauliflower and ended up with this instead. It reminds me a lot of cheese grits and I feel good about eating a vegetable at breakfast. Don’t limit this dish to breakfast, however; it also makes a terrific side dish to most meals.
1 head cauliflower, cut into florets
1 small sweet onion, diced
2 garlic cloves, minced
1⁄3 cup nutritional yeast
hot sauce (optional)
Pulse cauliflower in a blender or food processor, in batches if necessary, until finely ground into thick crumbs, and set aside.
Line a large pot with a thin layer of water and sauté onion and garlic over high heat until translucent.
Add cauliflower and continue to cook, stirring frequently until it starts to soften.
Add nutritional yeast plus Cajun Seasoning and turn heat off.
Cover for a minute, then stir to incorporate.
Taste, adding more Cajun Seasoning, if desired, plus salt and pepper to taste.
Serve with hot sauce on the table.
CHEF’S NOTE: I love to add extra veggies to this dish, particularly diced red bell peppers.
NUTRITIONAL INFORMATION 140 Calories, 1.6g Fat, 22.7g Carbohydrates, 10.3g Fiber, 4.7g Sugars, 14.7g Protein
Serves 2 | I’ve always been attracted to rainbow chard (it’s just so pretty!) but taste-wise it was my least favorite green, until I thought to pair it with raisins. The raisins add a nice sweetness to the dish, which helps mellow the earthy and sometimes bitter flavor chard can have. If you don’t have access to chard, no problem! Any sturdy greens, like collards or kale, are a fine substitution. To turn this dish into a full meal, toss in chickpeas and serve with a grain such as quinoa or couscous.
1 bunch rainbow chard
4 garlic cloves, minced
pinch of dried oregano
1 tsp apple cider vinegar
1⁄4 c raisins
Although I remove the stems from most leafy greens, I leave them intact here. (If you use collards or kale, you’ll want to cut away the stems.) Coarsely chop well-rinsed chard, and set aside.
Line a large pot or skillet with a thin layer of water.
Add garlic, oregano, and vinegar and bring to a boil, sautéing garlic over high heat for a minute.
Add raisins and cook for another minute, then add chard. Use tongs or a spatula to stir chard around so it cooks down and incorporates with the other ingredients.
Once chard is softer and brighter in color, turn off heat and mix everything well.
Season with salt and pepper and serve.
NUTRITIONAL INFORMATION 78 Calories, 0.3g Fat, 19.1g Carbohydrates, 2g Fiber, 11.6g Sugars, 2.2g Protein
Serves 4 | The first time my friend Andrea told me about these tofu fries I thought she was crazy. Tofu as a French fry? While they are not exactly the same as golden deep-fried potatoes, they’re close and really addictive. Plus they’re full of protein!
1 lb extra-firm tofu
choice of seasonings such as Cajun Seasoning, salt and pepper, or garlic salt
Preheat your toaster oven or conventional oven using the broil setting.
Grease a cookie sheet (or the toaster oven tray) or line with parchment paper and set aside.
Cut tofu into strips the size of French fries.
Place “fries” on your prepared sheet and spritz with oil spray. Sprinkle generously with your choice of seasoning, then shake the tray so the “fries” rotate over. Spritz again and sprinkle with more seasoning.
Broil for 20 minutes, or until crisp.
CHEF’S NOTE: For best results, drain tofu, freeze it in a zippered plastic bag overnight and then let it thaw in the fridge for a few hours (while you’re at work, for example) before making these fries.
NUTRITIONAL INFORMATION 43 Calories, 0.8g Fat, 1.1g Carbohydrates, 0g Fiber, 0g Sugars, 7.9g Protein
Serves 6 | This New Orleans–inspired potato salad uses the Creamy Cajun Mustard as its base. It’s creamy, tangy, and a little spicy. Be sure to serve it as a side with Oyster Po’Boys!
1 lb red potatoes, diced
2 tbsp chopped chives
vegan bacon bits (optional)
paprika or Cajun Seasoning for garnish
Bring a large pot of water to a boil.
Add potatoes and cook until fork-tender, about 5 minutes.
Immediately rinse with cold water and allow to completely cool.
Transfer to a mixing bowl and stir in Creamy Cajun Mustard until all the potatoes are well coated.
Toss a few times with chives to ensure even distribution and sprinkle generously with bacon bits, if using.
Garnish with a heavy dash of paprika or Cajun Seasoning, cover and chill, until just before serving, at least 1 hour.
CHEF’S NOTE: The dark-green parts of green onions may be substituted for the chives.
NUTRITIONAL INFORMATION 61 Calories, 0.4g Fat, 12.9g Carbohydrates, 1.6g Fiber, 1.2g Sugars, 2.1g Protein
