Quick

This is good at room temperature as well as warm. Try it out on kids; leftovers are good to pack in brown-bag lunches.

Despite all the wonderful varieties of winter squash, I still like butternut best for basic preparations like this one. This smooth puree will add color to your plate and comfort your palate.

An appetizing preparation, this will invigorate the winter-worn palate.

A sweet-and-salty glaze gives this squash dish a pleasant Asian spin.

An intensely flavored (but not overpowering) accompaniment for Asian-style dishes, this adds an enticing visual accent to the dinner plate as well.

Both spinach and eggplant are compatible with curry seasoning, so teaming the two vegetables makes this stew-like side dish twice as nice. This is delicious on its own or over couscous.

Use this preparation in stews, for topping pizza, on French bread sandwiches topped with mozzarella cheese, spread with goat cheese, or in wraps. See Curried Spinach and Eggplant (page 213) or Eggplant Parmigiana Wraps (page 177).

An appealing vegetable trio is enlivened by a wine-scented sauté.

Use a variety of peppers to make this side dish colorful. Use leftovers to make sandwiches on fresh bread with spreadable goat cheese.

In this updated version of creamed spinach, you get the goodness of soy, but not the bother of cooking a flour-thickened sauce. It’s a feast for spinach fans!

Raw turnips have a pleasantly bitter bite like radishes, but sautéed they are delectably sweet.

Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes.

Here’s a summer harvest dish that I absolutely love. Fresh corn kernels are a must if you want to get the full impact of the fresh flavors. This is great with veggie burgers, soy hot dogs, and tortilla specialties.

I like to serve this with curries and grain pilafs. Try it with Long-Grain and Wild Rice Pilaf (page 99) or Fragrant Rice and Cashew Pilaf (page 100).

Here’s an easy way to enjoy a roasted effect with no cutting involved. It’s a good side dish to make while something else, like Shake-and-Bake Tofu, is in the oven (see the menu on page 138). This is one children are likely to go for.

Convenient shredded coleslaw cabbage is put to good use in this simple sauté. Try to use a blend with a little red cabbage and carrot for added color. This makes a good side dish for potato dishes and veggie burgers. Use leftovers on sandwiches with soy “bacon” and deli slices.

This makes an excellent side dish for pasta. See the menu accompanying Farfalle with Mushrooms (page 76).

I’d like to champion these underused (and often maligned) vegetables by urging you to try them roasted. Roots are naturally sweet and become even more so during the roasting process.

Napa cabbage is a leafier relative of bok choy. This is compatible with Asian rice, noodle, and tofu dishes.

A wonderful accompaniment to the salad course of a special meal, served on a separate plate. These also make great “meaty” fillers for burger buns with lettuce, tomato, and your favorite condiments.