Crumbled Tempeh by John Spottiswood

Ok, for anyone familiar with tempeh this is a super basic recipe. But if you haven't cooked it before, and want a simple, delicious, and flexible way to prepare it, then this is a great place to start. Mark Bittman as this as one of his basic recipes in his How to Cook Everything Vegetarian cookbook. Serve it on a salad, over…

Tuscan inspired skillet potatoes, brussels sprouts and cranberry beans by Meera Nalavadi

Restaurant style chick pea gravy|Channa batura gravy by Lourdes Princy

Thick spicy chick pea gravy to go with breads and indian flat breads.

Texas Caviar by Rich H

I guess there are almost as many variations of this dish as there are Texans! This is one handed down to us which we love.

Black Bean & Corn Salad by Shauna Duncan

A little bit of a spin on the traditional style of this goodness. I dig it because it has a nice well rounded texture and flavor--and the longer it sits the better it gets. Within reason, of course. But, overall...awesome stuff.