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Just before serving, stir in a little liquid from the Feijoada pot.

Greens with Sesame Seed Topping and Orange Slices

1½ pounds trimmed greens (turnip or mustard greens, col lards, etc.)

Olive oil for sautéing

1 clove minced garlic

½ cup toasted sesame seedmeal

Garnish: T orange, sliced

Steam greens until barely wilted. Heat oil and briefly sauté greens with garlic. Sprinkle 1 heaping tablespoon sesame seed meal on each serving and garnish with orange slices on top or around edges.

Serve the rice with sauce along with the beans and greens for a splendid three-course Brazilian dinner.

Complementary protein: beans + rice

5.

Greek Gala

Menu:

Greek salad (lettuce, black olives, tomatoes ber, onions, feta cheese, lemon juice, oil, dillweed, pepper)

Moussaka

Easy Apple-Cheese Pie (this page)

Moussaka

6 servings

The flavor of this dish improves overnight in the refrigerator; reheat before serving. Note: Eggplant can absorb an awful lot of oil if you’re not careful. Use as little as possible—just enough to keep the eggplant from sticking as you stir—or brush eggplant slices with oil and bake at 350°F until quite soft.

Oil for sautéing

1 large eggplant, sliced

½ inch thick

6 tablespoons margarine

1 large onion, finely chopped

2 cloves garlic, minced

1½ cups cooked brown rice (½ cup uncooked)

1 cup cooked soybeans (1/3 cup uncooked), seasoned to taste with salt and puréed (or cook ¼ cup soy grits with the rice)

3 tablespoons tomato paste

½ cup red wine

¼ cup chopped fresh parsley

¼ teaspoon each basil and rosemary (optional)

⅛ teaspoon cinnamon

Salt and pepper to taste

½ cup bread crumbs

½ cup grated Parmesan cheese

3 tablespoons whole wheat flour

2 cups low-fat milk

2 eggs (omit 1 yolk if you want to reduce cholesterol)

1 cup part-skim-milk ricotta cheese or low-fat cottage cheese, blended smooth

⅛ teaspoon nutmeg (or more to taste)

Heat oil and sauté eggplant slices until softened but not mushy. Set aside. In a separate skillet heat 2 tablespoons margarine and sauté onion and garlic until onion is translucent. Add rice, beans, tomato paste, wine, herbs, cinnamon, and salt and pepper and stir to mix. Put eggplant slices in a casserole and top with bean-rice mixture. Sprinkle on bread crumbs and Parmesan cheese.

Preheat oven to 375°F. Melt remaining 4 tablespoons margarine in a saucepan and stir in the flour with a wire whisk. Gradually stir in the milk, and continue stirring over low heat until the mixture thickens and is smooth. Remove from heat, let cool slightly, and stir in the eggs, ricotta, and nutmeg.

Pour custard sauce over casserole layers and bake until top is golden and a knife comes out clean from the custard, about 45 minutes. Remove from oven and cool 20 to 30 minutes. Cut into squares and serve.

Complementary protein: soybeans + rice + milk

6.

Mexican Banquet (Version One)

Menu:

Vegetarian Enchiladas

Mexican fried rice (sauté precooked rice with onions, green pepper, garlic, etc.)

Fresh fruit salad (try a dressing of lime juice, yogurt, and honey)

Vegetarian Enchiladas

4 servings

Warning: The sauce for this is very hot. You may want to reduce the amount of hot sauce and chili powder.

Olive oil for sautéing

1½ cups chopped onions

2 cups canned tomatoes

One 8-ounce can tomato sauce

2 cloves garlic, minced

Pinch cayenne pepper

10 drops hot sauce

½ tablespoon plus

1 teaspoon chili powder

1 tablespoon honey

Salt to taste

¼ teaspoon ground cumin seed

¼ pound black olives, pitted and sliced (reserve some for garnish)

1½ cups cooked pinto beans (½ cup uncooked), mashed or ground

8 soft corn tortillas

¼ pound Monterey jack or other cheese, grated

Heat oil and sauté two-thirds of the onions until translucent. Add tomatoes, tomato sauce, half the garlic, the cayenne pepper, hot sauce, ½ tablespoon chili powder, honey, salt, and cumin seed and simmer, uncovered, for 30 minutes.

Heat olive oil and sauté remaining onions and garlic and black olives until onions are