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Spicy Indian Cabbage and Green Peas
Japanese-Style Quinoa Salad with a Tamari-Ginger Dressing
Spicy Roasted Red Pepper Hummus
Lentil Soup with Prunes and Apricots
Baked Gingered Chickpea Stew with Eggplant and Spinach
Blueberry Ricotta Cheesecake
Cranberry Wild Rice Soup
Interlude
Lentils and Garlic Mushrooms
Rosemary Parmesan Shortbread
Beet and Feta Salad
Broccoli-Cauliflower Mornay
Bengali-Style Crunchy Potatoes
Whole Wheat Olive Oil Biscuits
Thai-Style Tempeh Cutlets
Roasted Toor Dal & Coconut Chutney
Staple Corner: Kamut Porridge and Chopped Dates
Nigerian Red Kidney Bean Stew with a Peanut Sauce
Red Pepper and Tomato Soup
Savory Mung Dal Pancakes (Masala Cheela)
Corn and Roasted Red Pepper Soup
Scrambled Ricotta with Pan-Fried Mushrooms and Scallion
Cashew Chutney (Kaju Chatni)
Beetroot Cake
Black-Eyed Pea Curry (Lobhia Masala)
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