Table of Contents
Introduction 1
Chapter 1 Getting Started 3
Chapter 2 Breakfast 15
Pumpkin Spice Steel-Cut Oats 17
Brown Sugar, Fig, and Pecan Steel-Cut Oats 19
Blueberry Almond Oats 20
Latin Spiced Chocolate Quinoa 22
Cherry Buttermilk Coffee Cake 25
Cheesy Vegetable Strata 26
Chapter 3 Snacks, Sides, & Soups 29
Spicy Black Bean Dip 30
Gluten-Free Vegan Quinoa Dressing 32
Traditional Holiday Dressing 34
Cheesy Herbed Polenta 36
Cream of Mushroom Soup 39
Creamy Corn Chowder 41
Tom Yum Soup 42
Tomato Basil Soup 44
Chapter 4 Just Add Meat 47
Homestyle Beef Chili 48
Moroccan Lamb Tagine 51
Wild Rice with Chorizo 52
Beef Barley Soup 54
Posole 57
Ginger Beef Noodle Soup 60
Spicy Tortilla Soup 62
Chapter 5 Pasta & Grains 65
Jade Rice Congee with Shiitake Mushrooms 66
Herb and Lemon Orzo with Peas 68
Tortellini with Sundried Tomato and Basil 71
Smoky Chipotle Quinoa, Black Beans, and Corn 72
Biryani 74
Garden Vegetable Millet Pilaf 77
Tabbouleh 78
Couscous with Figs and Almonds 80
Saffron Rice with Tahdig 83
Chapter 6 Beans & Legumes 85
Chipotle Black Bean Soup 86
Frijoles de la Olla 89
Traveler's Special Split Pea Soup 90
Garam Masala Spiced Chickpeas 93
Curried Lentil Soup 94
Three-Bean Vegan Chili 97
Spicy Lentil Taco Filling 100
Cannellini Beans with Chorizo Spice 102
Dhal 105
Southern Black-Eyed Peas 106
Wild Mushroom and Farro Stew 109
Kale and White Bean Soup 110
Ethiopian Red Lentil Soup 113
Tuscan Minestrone Soup 114
Chapter 7 Desserts & Drinks 117
Five-Spice Apple Compote
Double Dark Chocolate Cake
Pineapple Coconut Bread
Vanilla-Scented Rice Pudding 124
Mulled Wine 127
Spiced Chai 128
Resources 131
Conversions 132
About the Author 135
