Red Skin Potato

Serve with steamed broccoli or asparagus.

This is a B, L, or D: Breakfast, Lunch, or Dinner recipe.

Serve with an arugula or spinach salad.

This recipe is an ode to my friend Leslie Orlandini’s Cider Vinegar Chicken, which I have only heard tell about. Hey, Les! You get an ode and I’m still sittin’ over here, hunched over my computer, open-mouthed, waiting for a taste of the real deal! HINT!

Serve with a green salad for a real meal.

A southern potato curry from the Chennai region. In Chennai, this would be served with rice, and in the north, with a flatbread. Dal and vegetables should be added to the meal.

These potatoes are normally deep-fried or sautéed in olive oil but they are equally good roasted. They are served cold, although I admit I like them hot, too.

A terrific way to enjoy low-fat “fries,” this is a great accompaniment for veggie burgers and soy hot dogs. Or see the menu with “Chili Dogs,” page 148.

This is a perfect accompaniment to Shake-and-Bake Tofu (page 138), since they both bake at 425°. This needs more time in the oven, so start it first. Complete the meal with a simple salad or coleslaw.

Simplicity is at its best in this hearty egg dish. It’s perfect for a cold-weather brunch (see the menu) or as a light dinner dish, served with fresh bread, salad, and orange sections.

Here’s a deceptively rich-tasting version of scalloped potatoes. It gives you the benefits of soy, minus the bother of making a flour-thickened white sauce.

If you like leeks, you’re sure to enjoy this dressed-up version of hash browns. Use firm-textured potatoes, such as red-skinned or Yukon gold, rather than mealy ones, for best results. Serve with sautéed soy “sausage,” allowing 2 links per serving, and a salad of mixed baby greens with tomatoes and carrots.

Good Southern corn on the cob (available nearly all year around) served with these tasty kebabs results in a meal recalling outdoor summer barbecues. A sure cure for winter doldrums!

Potatoes and tomatoes in a curry-flavored yogurt make a luscious summertime treat.

An exercise in elegant simplicity, this salad makes a delicious contribution to a buffet of room-temperature dishes for company.

Going on a picnic? Don’t leave home without this salad, which pares potato salad down to its marvelous essence. This is also excellent with grilled or broiled soyfoods or seitan, as in the menu accompanying Baked Barbecue Tofu and Peppers (page 141).

A few choice ingredients contribute to this elegant potato salad. If you like goat cheese, you’ll love this one.