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¾cup grated cheddar cheese

2 eggs, beaten

2 tablespoons chopped fresh parsley

½ teaspoon salt

¼ teaspoon pepper

1 pound fresh spinach, chopped

2 tablespoons wheat germ

1 tablespoon melted margarine

Preheat oven to 350°F. Combine rice and cheese. In a separate bowl combine eggs, parsley, salt, and pepper. Add the two mixtures to the spinach and pour into an oiled casserole. Mix wheat germ and magarine and spread on top. Bake for 35 minutes.

Complementary protein: rice + wheat + milk product

Sesame Eggplant Parmesan

4 servings

Even eggplant haters like this dish. It is easy, but elegant enough for guests. A meal by itself with a fresh green salad, it can become a heartier dinner if you add your favorite pasta or rice as a side dish, or as a bottom layer under the eggplant.

Oil for sautéing

1 medium eggplant, sliced ½ inch thick

2 cups marinara or spaghetti sauce

¼ teaspoon each oregano, thyme, and rosemary (optional)

½ onion, grated

½ green pepper, grated

1 carrot, grated

¼ cup grated Parmesan cheese

½ cup toasted ground sesame seeds

½ pound mozzarella cheese, sliced

Preheat oven to 350°F. Heat oil in a skillet and sauté eggplant slices until browned and becoming soft. Remove eggplant and add to skillet the sauce, herbs, onion, green pepper, carrot, Parmesan cheese, and sesame seeds. Simmer 15 minutes. Arrange the eggplant slices on a large ovenproof platter or in a shallow 2-quart casserole. Cover with sauce and top with mozzarella slices. Bake for about 15 minutes.

Complementary protein: sesame seeds + milk products

Bolinas Soyburgers

4 servings

Elizabeth Rivers of Bolinas, California, adapted these burgers from the Soybean Croquette recipe in the 1975 edition of this book. She developed them to please her kids, and says, “Kids love these—even when they hate ‘health food.’ ”

1 cup cooked soybeans (½ cup uncooked) or 1 cup soybean sprouts

½ cup peanuts

½ cup walnuts (optional)

3 tablespoons tomato paste

1 onion, cut in chunks

½ cup bread crumbs

3 tablespoons oil (optional)

1 tablespoon soy sauce

3 cloves garlic

½ teaspoon chopped chili pepper Juice of 1 lemon or 1 tablespoon vinegar

½ to ½ cup chopped fresh parsley

1 egg, beaten

Up to ½ cup water

2 tablespoons sesame seeds

Coating: bread crumbs or wheat germ

Mash soybeans. Preheat oven to 350°F.

Leaving some chunks for texture, in a blender process the peanuts, walnuts, tomato paste, onion, bread crumbs, oil, soy sauce, garlic, chili pepper, lemon juice, parsley, egg, and water. Remove from the blender and stir in sesame seeds and mashed soybeans. Mold into burgers, roll in bread crumbs, and put on a baking sheet. Bake for 40 minutes. Serve in pita bread with lettuce and tomato, or shredded cabbage with guacamole or hot tomato sauce (salsa). Before they’re all gone, stick some of the burgers in the freezer for a quick meal later.

Complementary protein: soybeans + peanuts + sesame + wheat

Broiled Falafel Patties

About ten 3-inch patties

Falafel is a traditional Middle Eastern food. We added the complementary protein (milk) without losing the special original flavor.

2 cups cooked gárbánzos (¾ cup uncooked)

½ cup parsley clusters

¼ cup sesame butter

2 cloves garlic, minced

¼ cup dry milk

1 egg, beaten with 1 tablespoon water

½ teaspoon dry mustard

1 teaspoon cumin

½ teaspoon chili powder

Celery salt to taste

Salt and pepper to taste

1 teaspoon Worcestershiresauce

Oil as needed

Preheat oven to 350°F. Purée the beans and parsley in a blender, then put mixture in a mixing bowl and add remaining ingredients except oil. Mix well and spoon by tablespoonsful onto an oiled baking sheet. Flatten each patty and brush with oil. Bake until crusty and golden, about 15 minutes, or broil for a few minutes on each side, basting with more oil if necessary. Serve with lettuce and tomato and tahini (seasame butter), or put in warm pita bread (or any sandwich bun) that has been slit open, with lettuce on top and a little mayonnaise-ketchup or Thousand Island dressing. (Make bite-size patties for great hors d’oeuvres.)