December 2013

Kathy Gunst says in 2014, vegetables will be the new meat. Gunst’s celery slaw is a recipe that has veggies front and center. (Kathy Gunst/Here & Now)

Kathy’s Note: Make the dish at least an hour before serving.

This one-pot dish is comfort food made healthful. It can be served on its own or over brown rice.

MAKE AHEAD: The stew tastes even better after a day’s refrigeration; it can be refrigerated for 3 or 4 days.

RECIPE SOURCE: From Elaine Gordon, a master of public health professional and a master certified health education specialist. Her Web site is EatingbyElaine.com.

Pan-frying and then glazing tempeh with a sweet-and-sour mixture of miso and mustard gives it a big hit of flavor. This dish pairs tempeh with collard greens that are quickly cooked so they keep more of their color and texture.

From Washington Post Food editor Joe Yonan, author of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, 2013).