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1 teaspoon olive oil

1 small onion, cut into medium dice

1 red bell pepper, cut into medium dice

3 cloves garlic, minced

1 tablespoon mild chili powder

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons dried oregano

½ teaspoon ground cinnamon

¾ teaspoon salt

2 tablespoons unsweetened cocoa powder

1 cup dried green lentils, washed

4 cups vegetable broth

1 (15-ounce) can diced tomatoes

2 pounds eggplant, cut into ¾-inch cubes

2 teaspoons agave nectar or pure maple syrup

Cilantro, for garnish (optional)

TIP

For spicier chili, add ½ teaspoon of red pepper flakes when you add the garlic.

Preheat a 4-quart pot over medium-high heat. Sauté the onions and bell pepper in the oil until translucent, 5 to 7 minutes. Add the garlic and saute for another minute, using nonstick cooking spray or a splash of water if it’s sticking. Mix in the chili powder, cumin, coriander, oregano, cinnamon, and salt. Add ½ cup of the vegetable broth and the cocoa powder, and cook for about 1 more minute while stirring to dissolve the cocoa.

Add the lentils, remaining vegetable broth, diced tomatoes, and eggplant. Cover the pot and bring the mixture to a boil, keeping a close eye on it. Once it’s boiling, lower the heat to a simmer and cook for about 40 minutes, until the lentils are tender and the eggplant is soft. Mix in the agave. Taste for salt and seasoning.

Let the chili sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro, if you like.

NUTRITION TIP

Lentils are an amazingly nutritious little bean. So much so that those vegetarian cookbooks from the ’70s seem to be all lentil dishes! Well, we’re not afraid to bring this nutritional rock star into the twenty-first century. They are high in protein, iron, and fiber—all important nutrients for vegans and those who love them. One-half cup cooked lentils has 9 grams of protein, 3.2 grams of iron, 179 micrograms of folate, and 8 grams of fiber. They’re also incredibly affordable—that half cup would cost you around twenty-five cents. Next time someone tells you that veganism is expensive, you answer, “Lentils.”

Fresh Corn & Scallion Corn Bread

SERVES 8 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 45 MINUTES

(CAN BE MADE SOY FREE IF USING NONSOY MILK)

PER SERVING

(⅛ RECIPE):

Calories: 160

Calories from fat: 40

Total fat: 4.5 g

Saturated fat: 0 g

Trans fat: 0 g

Fiber: 3 g

Protein: 4 g

Cholesterol: 0 mg

Sodium: 80 mg

Vitamin A: 0%

Vitamin C: 4%

Calcium: 4%

Iron: 8%

Corn bread! The perfect accompaniment to chili. I like to cut the squares in half diagonally to form cute triangles that garnish the chili. Just because it’s healthy doesn’t mean it can’t be adorable. Fresh corn gives this a lot of great texture and scallion makes it something to savor. Hopefully that means smaller pieces will make you satisfied, but it might mean that a loved one will have to lock up the leftovers in a safe to keep you from it.

1 cup unsweetened almond milk, or your preferred

nondairy milk

1 teaspoon apple cider vinegar

1 cup cornmeal

½ cup whole wheat pastry flour or all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

2 tablespoons canola oil

2 tablespoons agave syrup or pure maple syrup

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

½ cup finely chopped scallions

Preheat the oven to 350°F and lightly spray an 8-inch square metal baking pan with nonstick cooking spray.

In a measuring cup, wisk together the almond milk and the vinegar, and set aside to curdle.

In a large bowl, sift together the cornmeal, flour, baking powder, and salt. Create a well in the center and add the almond milk, agave, and oil. Mix just until combined. Fold in the corn and scallions.

Pour the batter into the prepared baking pan and bake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

Quinoa, White Bean, & Kale Stew

SERVES 8 •ACTIVE TIME: 20 MINUTES • TOTAL TIME: 40 MINUTES

PER SERVING