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pumpkin and tomato, with cheese, [>]–[>]

pureeing, [>]

red lentil, with coconut milk and toasted cumin, [>]

tips and techniques for, [>]–[>]

tomato, roasted, with avocado, [>]–[>]

tomato and white bean, with spinach pesto, [>]–[>]

vegetable, black-eyed pea and orzo, [>]

vegetable broth, easy basic, [>]

watermelon and tomato, chilled, [>]

white bean and fennel, [>]

soy

nuts, [>]–[>]

sauce or tamari, [>]–[>]. See also tamari

soybeans, green. See edamame

spices, [>], [>], [>]

spinach, [>]

avocado and chopped-egg salad, [>]

corn tortillas with mushrooms, Manchego cheese and, [>]–[>]

curried chickpeas with roasted cauliflower and, [>]

miso soup with curried tofu, shiitake and, [>]–[>]

pesto, [>]

potato and shiitake stir-fry, curried, [>]

steamed, with ginger and garlic oil, [>]

tamari lentils with, [>]

toasted quinoa with blistered tomatoes, walnuts and, [>]

wilted, Israeli couscous with toasted pine nuts, Parmigiano-Reggiano and, [>]

spreads. See breads, spreads and toppings for

spring vegetable sauté, [>]

squash (summer), [>]. See also zucchini

broiled, with vinaigrette, dill and goat cheese, [>]

squash (winter), [>], [>], [>]

acorn, apple-glazed, [>]

butternut, and tomato soup with cheese, [>]

butternut, roasted, with nutmeg and Manchego cheese, [>]

coconut soup, curried, with peanuts, [>]

pumpkin and tomato soup with cheese, [>]–[>]

winter vegetable stew with Moroccan flavors, [>]–[>]

stews, [>]–[>]

artichoke and potato, with black olives and tomatoes, [>]–[>]

cannellini ragout with leeks, green beans and orange, [>]

coconut-vegetable curry with cashews, [>]–[>]

curried chickpeas with roasted cauliflower and spinach, [>]

lentil and shiitake ragout with green beans, [>]

summer, of zucchini, tomatoes, corn and basil, [>]

winter vegetable, with Moroccan flavors, [>]–[>]

Stilton, mixed greens with dried apricot, glazed walnuts and, [>]

stir-fry(ied)

Asian greens with crisp golden garlic, [>]

broccoli and red onion with tamari walnuts, [>]

broccolini with sesame and orange, [>]

Japanese eggplant with shiitake, bell peppers and ginger, [>]

potato, shiitake and broccoli, curried, [>]–[>]

savoy cabbage with Asian flavors, [>]

tips and techniques for, [>]

tofu, curried, with coconut green rice and cashews, [>]–[>]

tofu with oyster mushrooms, bell peppers and spinach, [>]–[>]

sugar snap pea(s), [>]

black rice and mango salad, [>]–[>]

curried corn with mint and, [>]

soba noodle salad with, [>]

sweeteners, liquid, [>]

sweet potato(es), [>]

carrot and ginger soup with baby bok choy, [>]

roasted, topped with quick black bean chili, [>]–[>]

slabs, roasted, with Romesco sauce, [>]

slices, roasted, with coriander and lemon dressing, [>]

wedges, curried, with yogurt, garlic and mint sauce, [>]–[>]

Swiss chard, [>]

braised, chickpeas and golden onions with tomato, dill and black olive salsa, [>]

braised, with Pecorino curls, [>]

with fragrant garlic and salt, [>]

lentil and shiitake soup with leafy greens, [>]–[>]

ribs gratin, [>]

T

tahini and beet puree, [>]

tamari, [>]–[>]

nuts, [>]–[>]

and sesame dressing, [>]

walnuts, [>]

tarragon, tomato and avocado spread, [>]

thyme, [>]

toasts

crostini, [>]

olive bread, [>]

quick melted Comté cheese crisps, [>]

tofu, [>]–[>]

curried, miso soup with spinach, shiitake and, [>]–[>]

pan-seared, with eggplant and curried tomato-mint sauce, [>]

"steaks" with spicy almond butter sauce and baby bok choy, [>]–[>]

stir-fried, with oyster mushrooms, bell peppers and spinach, [>]–[>]

stir-fried curried, with coconut green rice and cashews, [>]–[>]

tomato(es), [>], [>]

avocado and tarragon spread, [>]

blistered, cumin black beans with corn and, [>]

cherry, blistered, skillet-baked eggs with, [>]

cherry, blistered, toasted flatbread (naan) with arugula, red onion and, [>]

cherry,