ORNISH Skinny Red Beans

• 2 cups chopped onions
• 1 Tablespoon minced garlic
• 1/3 cup veggie broth or more
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped bell peppers (red, green, yellow, or orange or a combination)
• 1 Tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 1 Tablespoon fresh thyme, chopped (or 1/4 teaspoon dried)
• 1 Tablespoon fresh basil, chopped (or 1 teaspoon dried)
• 1 teaspoon dried marjoram
• pinch of cayenne or more to taste
• 3 cups chopped fresh or canned tomatoes (28 oz. can)
• Two 15 oz. cans kidney beans, rinsed and drained
• 1 Tablespoon Dijon or spicy brown mustard
• 1 Tablespoon brown sugar
• 1 cup fresh or frozen sliced okra (optional)
• salt and ground black pepper to taste
• chopped fresh parsley or minced scallions

Combine the onions, garlic and 1/3 cup veggie broth in a soup pot. Cover and saute on medium heat for about 8 minutes, stirring occasionally, until the onions are softened.

Add the carrots, celery, bell peppers, oregano, thyme, basil marjoram and cayenne. Cover and cook for another 5 to 10 minutes, stirring to prevent sticking. Add more veggie broth if this happens.

When the vegetables are just tender, stir in the tomatoes, kidney beans, mustard, brown sugar and okra, if using. Simmer gently for 5 to 10 minutes.

Add salt and pepper to taste and serve topped with parsely or scallions.

ORNISH BAKED TOFU CUTLETS

• 16 ounces firm tofu
• 4 tablespoons fresh lime juice
• 4 tablespoons soy sauce
• 1 teaspoon honey
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon minced garlic
• 1 teaspoon chili sauce

Slice the tofu into 4 slices lengthwise. Set aside.

In a flat pan or nonstick baking dish just large enough to hold the slices in a single layer, combine the lime juice, soy sauce, honey, ginger, garlic and chili sauce. Place the tofu in the marinade and refrigerate for at least 2 or up to 6 hours, turning occasionally.

WHEN READY TO COOK:
Remove the dish from the refrigerator and bring to room temperature.

Preheat the oven to 350 degrees F.

Bake for 45 minutes.

Servings: 4

ORNISH COUSCOUS SALAD

Prepare the couscous in vegetable stock instead of water for more flavor. This can be prepared and refrigerated for up to 8 hours ahead of time.

• 2 1/2 cups cooked couscous
• 2 cups fresh tomato, diced
• 3/4 cup chopped fresh mint
• 1/2 cup minced onion
• 1/2 cup diced cucumber
• 1/2 cup chopped fresh parsley
• 4 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• freshly ground black pepper and salt

Prepare the couscous according to package directions.

In a large bowl, combine the couscous, tomato, mint, onion, cucumber, parsley, lemon juice, garlic, cumin, and coriander.

Season to taste with pepper and salt.

Makes 6 cups; serves 4-8