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1½ cups cold* cooked rice (¾ cup uncooked)

½ cup coarsely chopped celery

½ cup coarsely chopped peanuts

1½ cups yogurt

2 tablespoons chutney (or more to taste), or 2 tablespoons apricot preserves plus a dash of lemon juice and grated or powdered ginger to taste

Toss in a salad bowl.

Complementary protein: rice + milk product + peanuts

* Room temperature is best. If rice is too cold, it will be gritty.

Macaroni Salad Ricotta

4 servings

Serve on a bed of lettuce. Colorful, light, and satisfying.

½ pound whole wheat macaroni

1 cup ricotta cheese

2 teaspoons prepared mustard Yogurt as needed

¼ cup sliced or chopped black olives

1 bell pepper, coarsely chopped

2 scallions with tops, chopped

1 tablespoon chopped fresh parsley Red pimientos to taste

½ teaspoon each dillweed and basil

Salt and pepper to taste

Cook macaroni until tender, drain, and chill. Mix ricotta cheese and mustard and thin with yogurt to the consistency of mayonnaise. Combine macaroni and remaining ingredients and toss with dressing.

Variation: Substitute cottage cheese for part or all of the ricotta, buttermilk or milk for part or all of the yogurt.

Complementary protein: wheat + milk product

Tabouli (Zesty Lebanese Salad)

6 servings

This recipe is adapted from a traditional Lebanese dish often served on festive occasions. If you want to be truly authentic, let your guests or family scoop it up with lettuce leaves instead of spoons. For a group, I’ve often served Tabouli with Middle Eastern Tacos—a great combination. The variation was suggested by Camille Gilbert of California.

4 cups boiling water

1¼ cups bulgur

¾ cup cooked white or garbanzo

beans (¼ cup uncooked)

1½ cups minced fresh parsley*

¾ cup minced fresh mint leaves* or additional parsley

¾ cup chopped scallions

3 medium tomatoes, chopped

½ cup or more lemon juice

¼ cup olive oil

Salt and pepper to taste

Pour boiling water over bulgur, cover, and let stand until light and fluffy, about 2 hours. Shake in a strainer and squeeze out excess water. Combine it with remaining ingredients and chill for at least 1 hour. Serve on raw grape, lettuce, or cabbage leaves.

* Mince by hand or in a blender, using a wooden chopstick to scrape the herbs from the container sides into the blade action.

Variation: Use 1 cup bulgur and ½ cup soy grits.

Complementary protein: wheat + beans

Vegetable Salad Carousel

4 servings

These recipes are intended to stimulate your imagination to think of delicious ways to use leftover vegetables in salads. (My favorite combination is the cauliflower-lima.) The flavor is best when served at room temperature. Add your favorite herbs to the basic Vinaigrette Dressing.

Potato

6 medium potatoes, cooked, sliced, and cooled to room temperature

2 stalks celery, chopped

1 to 2 green onions, finely chopped, and/or ¼ cup chopped fresh parsley

¼ cup chopped sweet pickles

¼ to ½ pound Swiss cheese, cut in chunks

Complementary protein: potatoes + milk product

Lentil-Mushroom

3 cups cooked lentils (1 cup uncooked), cooked with 1 whole onion and 1 bay leaf until tender but not mushy; remove onion and bay leaf before using

2 stalks celery, chopped

1 to 2 green onions, finely chopped

¼ to ½ pound Muenster or other cheese, cut in chunks

¼ cup finely chopped fresh parsley

¼ pound raw mushrooms, sliced

Complementary protein: beans + milk product

Cauliflower-Lima

1 small head cauliflower, cooked until barely tender

2 to 3 cups cooked lima beans (1 cup uncooked)

1 red onion, thinly sliced

¼ to ½ pound Swiss cheese, cut in chunks

Complementary protein: beans + milk product

Vinaigrette Dressing

3 to 4 parts oil

1 part vinegar

Salt and pepper to taste

Mix well. Pour over vegetables, toss, and serve.

Tempeh and Bulgur Salad

Serves 3 to 4

When Bill and Akiko Shurtleff, authors of the Book of Tempeh (as well as the Book of Tofu and the Book of Miso), discovered that there were no tempeh recipes in the first draft of this edition, they were determined that I come