This chapter features beans every which way, from the more exotic Chickpea & Vegetable Tagine, Bean Patties with Harissa, and Yellow Split Pea Dal with Watercress to Daily Dozen–inspired takes on down-home favorites, such as Smoky Black-Eyed Peas & Collards and Lentil Shepherd’s Pie. Recipes using tempeh and Soy Curls are also featured, and I hope you love the Braised Tempeh & Bok Choy with Spicy Ginger Sauce and Louisiana-Style Soy Curls as much as I do.