30 Minutes or Less

This hearty dish is reminiscent of Chinese restaurant peppersteak.

These simple kebabs may become a staple for you if you like grilled foods. In the colder months, they turn out well from the broiler. Serve with corn on the cob, diced fresh tomatoes, and a simple slaw made from shredded cabbage and your favorite vinaigrette.

The sweet flavor of sautéed peppers contrasts delectably with crisp polenta. Try serving this with Rice and Peas (page 100) and a simple tossed salad.

These tasty treats resemble miniature pizzas and are an offbeat pairing with light pasta dishes, as in the suggested menu.

Here’s a zesty bean dish that’s practically ready when you are.

Black-eyed peas and bulgur create a pleasant synergy in this easy and hearty dish.

Serve this as a side dish in shallow bowls, or over rice as a main dish.

Pungent miso makes an offbeat flavoring for red beans. For more on miso, see page 21.

Here’s a hearty stew made entirely of convenient ingredients (unless you opt to cook the beans from scratch). Serve with simple grain dishes or tortilla specialties that don’t include beans, such as Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172).

This is terrific as an appetizer, snack, or accompaniment to a simple grain dish. I like using stone-ground tortilla chips, which are generally available from natural foods stores and specialty markets. But do explore the varieties available in supermarkets as well. Look for all-natural ingredients and read the nutrition labels, as they vary greatly in fat content. Not more than 3 grams of fat per 1-ounce serving is ideal. Baked tortilla chips can be a good choice as well.

Serve over rice or wrapped in a tortilla (see Black Bean Burritos, page 167). You can serve them both ways in the same meal, as in the menu here. That way, everyone can decide for themselves how they’d like to enjoy this tasty dish.

Black beans are delicious with lots of garlic. This is one of my favorite ways to serve them.

The contrast of whole grain and pasta makes for a very satisfying side dish. You can also make this by substituting whole grain couscous or quinoa for the bulgur. Serve this with Baked Barbecue Tofu and Peppers (page 141) and a tossed salad for an easy, hearty meal.

This mild side dish complements vegetable curries as well as recipes made with hearty winter vegetables, as in the accompanying menu.

This is a superb accompaniment to curries and other spicy dishes. See the menu with Tofu and Sweet Potato Curry, page 139.

Bulgur is delicious with lightly browned onion and cabbage. The green beans add a companionable flavor and texture.

Two revered ancient grains in one simple, tasty dish.

This is a flexible recipe that I frequently rely on when I want an easy, nourishing main dish. I vary the combinations each time I make it. See the cooking notes for specifics on cooking grains in this chapter, and pages 110 to 111 for cooking beans, if you choose to use dried beans.

A simple reproduction of a Chinese restaurant favorite, this is excellent served with tofu dishes.

This simply flavored noodle dish is good served with Asian-style tofu dishes. See the menu suggested on page 135 with Sweet and Savory Sautéed or Baked Tofu as well as the one given here. If you can’t find Asian noodles, substitute linguine.