Brought to you by parts of the vegetables you didn't know you could eat, cooked in ways you didn't know you could eat them--and tofu chocolate pudding for dessert!

1. Don’t throw away the tops and leaves of your vegetables. The tops of radishes and kohlrabi, the leaves of broccoli and Brussels sprouts, can be put to great use in vegetable soups-- or sautéed with garlic and added to burrito or enchilada filling.

2. Flour tortillas can hold nearly any sort of filling. In winter, use roasted root vegetables including turnips, potatoes and garlic, along with greens and cheese.

3. Healthy comfort dessert: The recipe for Abigail Adams’ tofu chocolate pudding is simple, and it's here. Go for it. It's so healthy you could eat it for breakfast.



Related Recipes
“CHICKEN” TOFU ENCHILADAS

ABIGAIL ADAMS' TOFU CHOCOLATE PUDDING

WHITE BEANS AND GREENS SOUP