RECIPE comes from: “Vij’s: Elegant and Inspired Indian Cuisine” by Vikram Vij, Meeru DhalwalaVij’s note: This cauliflower rice pilaf tastes great with raita or plain yogurt as a light meal on its own. Otherwise, it’s a great accompaniment to any meat curry. When cutting the cauliflower, use as much of its stalks as possible.

Kathy Casey Food Studios Testing Notes: When preparing this recipe, we thought it would be great with the addition of dried currants. If serving as part of a vegetarian entree, top with plain yogurt and toasted almonds. We also really liked it paired with the Roasted Cauliflower with Cherry Tomatoes and Olives http://www.recipething.com/recipes/show/7836

I make this with organic canned kidney beans since I don’t have a pressure cooker yet, so I’m going to rewrite the recipe to reflect that, but if you have dried, you can certainly pre-cook them. Also, this is another recipe we sometimes double (the leftovers are great for days).

It was incredible cooked in a pumpkin (<a href="http://flickr.com/photos/chanale/297551026/">see photo</a>).

“A tasty twist on pasta dishes, this salad is brimming with bright, colorful vegetables and the earthy flavor of mushrooms. It’s delicious hot as a dinner entrée or as a cold salad for lunch. If you can’t find udon noodles, you can also substitute vermicelli, a very thin spaghetti.”

“This little dish makes a good mid-morning snack, especially for people trying to restrict their carbohydrate intake. Pestos are a great ingredient to have on hand; experiment with some of the more innovative varieties – just make sure to read the labels carefully.”

“This very healthy salad is our own version of tabbouleh (or tabbouli), a Middle Eastern dish made of bulgur and fresh herbs. Good, all-natural versions of fresh tabbouleh are available in the refrigerated sections of most supermarkets. (Look for it next to the hummus.) We’ve added some finely chopped broccoli to replace some of the traditional parsley, which many Americans find a little overpowering, and chopped walnuts for extra crunch and nutrition.”

“This is the simplest soup you can make. Use vegetable broth if you want a vegetarian version. You can add leftover pasta, rice, cooked vegetables, or tofu. Use the rest of the escarole for a salad another day.”

" Greens and beans is an Italian classic. If you are using canned chickpeas or garbanzos, rinse them well to remove most of the salt. Try sprinkling this with a bit of balsamic vinegar. "