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Protein: 7 g

Cholesterol: 0 mg

Sodium: 790 mg

Vitamin A: 170%

Vitamin C: 170%

Calcium: 15%

Iron: 15%

Ever wonder what Thanksgiving at a Thai restaurant might taste like? Earthy, roasty root veggies and Brussels sprouts join forces with aromatic and sweet coconu Thai curry, in an unexpected flavor combination that ends up making so much sense! Serve with brown basmati rice.

1 pound rutabagas, peeled and cut into ¾-inch chunks

1 pound parsnips, peeled and cut into ¾-inch chunks

1 pound Brussels sprouts, cut in half lenghtwise

2 to 3 tablespoons green curry paste

Small red onion, cut into thinly sliced half-moons

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1 cup baby carrots, sliced in half diagonally

1 cup peeled, small-diced sweet potato

3 cups vegetable broth

1 tablespoon soy sauce

¾ cup light coconut milk

2 tablespoons freshly squeezed lime juice

1 tablespoons light agave nectar

1 cup fresh cilantro, for garnish

First, let’s roast the veggies. Preheat the oven to 425°F. Line two baking sheets with parchment paper. Put the rutabagas, parsnips, and Brussel sprouts in a single layer on the baking sheets and spray lightly with non-stick cooking spray. Roast for about 30 minutes, tossing once and spraying with a little more cooking spray. The rutabaga should be pierced easily with a fork. Remove from the oven and set aside until ready to use.

Meanwhile, prepare the curry. Preheat a 4-quart pot over medium high heat. Place 2 tablespoons of the curry paste in the pot and mix in the onions. Sauté for about 2 minutes. Add a splash of water if it seems to be sticking excessively. Add the garlic and ginger, and saute for another 2 minutes. Add the carrots, sweet potato, broth, and soy sauce, cover, and bring to a slow rolling boil. Cook until the sweet potato is not just tender but mushy, about 20 minutes. It should be mushy enough to thicken up the stew when mashed with a fork. Go ahead and lightly mash it.

Add the coconut milk, lime juice, and agave to the pot and mix. Taste for salt and spice. You may want to add up to another tablespoon of curry paste, depending on the strength of the brand you used.

Add the roasted veggies and serve with chopped cilantro as a garnish.

Classic BlackBean & Veggie Chili

SERVES 6 • ACTIVE TIME: 20 MINUTES •TOTAL TIME: 40 MINUTES

PER SERVING

(⅙ RECIPE):

Calories: 200

Calories from fat: 25

Total fat: 2.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 38 g

Fiber: 12 g

Sugars: 10 g

Protein: 11 g

Cholesterol: 0 mg

Sodium: 640 mg

Vitamin A: 90%

Vitamin C: 90%

Calcium: 8%

Iron: 20%

As the name suggests, this is it, that classic chili that seems to be a staple vegetarian option at diners nationwide: chili with black beans, corn, zucchini, and carrots. There are no bells and whistles here, just a good, dependable chili recipe with plenty of flexibility for whatever veggies you might have on hand. For best results, skip that ninety-nine-cent chili powder and use a high-quality one; it still won’t be very expensive. Serve the chili with rice or corn bread.

1 teaspoon olive oil

1 onion, diced small

1 green bell pepper, seeded and diced small

3 cloves garlic, minced

1 large carrot, diced small

1 pound zucchini, cut into medium dice

1 cup corn, fresh or frozen (thaw first if frozen)

1½ cups vegetable broth

3 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon salt

Several pinches of freshly ground black pepper

1 (28-ounce) can diced tomatoes

2 tablespoons tomato paste

1 (15-ounce can) black beans, drained and rinsed

1 cup lightly packed fresh cilantro, chopped

2 teaspoons agave nectar

2 tablespoons freshly squeezed lime juice

Preheat a 4-quart pot over medium-high heat. Sauté the onions and bell pepper in oil until translucent, 4 to 7 minutes. Add the garlic and sauté for another minute, using nonstick cooking spray or a splash of water if it’s sticking.

Mix in the carrot, zucchini, and corn. Add the vegetable broth, chili powder, cumin, oregano, salt, and black