Dinner by the book

2 carrots, chopped fine

1 pound dry pasta (any kind)

1/2 cup vegetable broth

1/4 cup white wine

1/2 cup peanut butter

Soy sauce, to taste

Crushed red pepper flakes

1. Saute the garlic and ginger in the oil for 1 minute.

2. Add the broccoli, cauliflower, onion and carrots. Cover and cook on medium-low heat until fork-tender.

3. Meanwhile, boil water and cook the pasta as directed on package. While the vegetables and pasta are cooking, in another saucepan, combine the vegetable broth, wine and peanut butter. Cook on medium-high heat until creamy.

4. When ready to serve, divide the pasta on serving plates, top with the vegetables and pour sauce over all.

5. When served, or at the table, sprinkle with soy sauce and crushed red pepper to taste.

Per serving (based on 8): 365 calories, 12 grams protein, 50 grams carbohydrates, 4 grams sugar, 12 grams fat, no cholesterol, 403 milligrams sodium, 4 grams dietary fiber.

Quinoa and Black Bean Salad

Makes 6 servings

2 cups uncooked quinoa, rinsed

1 can chipotle chile in adobo sauce

2 oil-packed sun-dried

tomatoes

1 tablespoon minced garlic

1/8 teaspoon ground cumin

1/8 teaspoon cinnamon

1/2 teaspoon salt

1/3 cup olive oil

1 (15-ounce) can black beans, drained and rinsed

1/4 cup toasted sunflower seeds

1/3 cup chopped cilantro

1. In a saucepan, combine the quinoa, 4 cups water and a pinch of salt. Bring to a boil on medium-high heat. Reduce the heat, cover and cook until most of the water has been absorbed, about 10 minutes. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork and let cool.

2. Meanwhile, in a food processor or blender, combine the chipotle chile, 1 tablespoon adobo sauce, the sun-dried tomatoes, garlic, cumin, cinnamon and salt; puree smooth.

3. With the processor running, slowly add the oil through the feed tube and process until well blended.

4. In a salad or serving bowl, mix the beans and quinoa, the sunflower seeds and cilantro. Add the dressing. Toss to mix. Serve cold as a salad or warm as a pilaf.

- From "The Vegetarian Times Complete Cookbook."

Per serving: 422 calories, 14 grams protein, 53 grams carbohydrates, trace sugar, 18 grams fat, no cholesterol, 614 milligrams sodium, 8 grams dietary fiber.