The no-meat Bible.

4 medium purple plums l 1/2 Tbs. unsalted butter or corn oil I 1 large onion, chopped 1 large red bell pepper, seeded and chopped 1 large yellow bell pepper, seeded and chopped 2 cloves garlic, crushed and minced 2 whole cloves 2 tsp. ground cumin 1/2 Cup minced fresh cilantro leaves 2 tsp. fresh lemon juice 1 tsp. light honey 2 cups cooked black beans (or canned beans, drained and rinsed)

Fill a deep pot with water and bring to a boil. Add the plums and boil for 30 seconds to loosen their skins. Remove the plums with a slotted spoon and let cool.

Melt the butter or heat the oil in a large skillet over low heat. Add the onion, bell peppers, garlic, cloves, cumin, and cilantro. Cook, stirring often, until the onion softens, about 5 to 10 minutes. Meanwhile, peel the plums, remove the pits, and chop the pulp. Add the pulp, lemon juice, and honey to the onion-pepper mixture. Add the beans, cover, and cook over low heat until the peppers are soft, about 30 minutes, stirring often to prevent sticking. Serve hot or chilled. Serves3.

PER SERVING (using corn oil Cals.: 260 Sodium: 220 mg Total Fat: 7 g Sat. Fat: 1g (24% of cars.) Fiber: 11g Carbs.: 44g Cholesterol: O mg

PASTA IN

SOUTHWESTERN

SAUCE

To hold down the fire, use less jalapenos and remove the seeds.--Ed

1/4 cup dry sherry 1 tsp. virgin olive oil 1 Tbs. minced fresh garlic 1/4 cup minced shallots 4 oil-packed sun-dried tomatoes, drained and chopped coarsely 2 Tbs. finely chopped pickled whole jalapeno peppers 2 large ripe tomatoes, seeded and chopped coarsely (or l 1/2 cups chopped, canned plum tomatoes) 1/2 pound fresh pasta of choice (cholesterol-free) 2 Tbs. chopped fresh basil leaves 2 Tbs. chopped fresh parsley

In a heavy skillet over medium-high heat, heat the sherry and oil to bubbling; add the garlic and shallots. Cook, stirring, for 3 minutes; add the sun-dried tomatoes, jalapeno peppers, and ripe or canned tomatoes. Lower the heat to low and cook, stirring occasionally, for 15 to 20 minutes.

While the tomato-pepper sauce is simmering, bring a large pot of water to a boil and cook the pasta until tender, about 3 to 5 minutes, stirring frequently to prevent sticking; drain and rinse briefly in hot water. Drain again. Place the pasta in the skillet. Sprinkle basil and parsley on top. Toss with the sauce and serve. Serves 2.

PER SERVING Cals.: 400 Sodium: 80 mg Total Fat: 5 g Sat. Fat: 1 g (11% of cars.) Fiber: 5 g Carbs.: 67 g Cholesterol: 0 mg 1 cup uncooked brown lentils 7 cups water 1 large onion, chopped finely 2 Tbs. vegetable oil 1 2-inch piece fresh ginger root, peeled and chopped 2 green chilies, chopped (optional) 1 Tbs. corfander powder 1 Tbs. curry powder 1 tsp. chili powder (optional)

Combine the lentils and water in a large pot. Boil, lower the heat, and simmer until the lentils are tender but not mushy, about 20 minutes.

Meanwhile, cook the onion, stirring, in the oil for a few minutes over medium-high heat. Add the ginger and chilies and cook until the onion is translucent, about 5 to 10 minutes. Stir in the spices and cook 3 minutes more. Add the onion mixture to the lentils. Cover and simmer 15 minutes. Serve hot. Serves 4.

PER SERVING Cals.: 270 Sodium: 30 mg Total Fat: 7 g Sat. Fat: 1 g (24% of cals. Fiber: 17 g Carbs.: 36 g Cholesterol: 0 mg

Want to eat less meat and more vegetables, beans, grains, and fruits? Here's the bible. More than 600 recdpes from the editors of Vegetarian Times magazine cover everything from appetizers, breakfasts, and soups to main dishes, desserts, and sandwiches. plus a spedal section on how to whip up any of 20 entrees in less than 30 minutes.

To order the 506-page hardcover, use the form on p. 15. Prod #VTCC $29.95

Quick Dish!

Steamed Broccoli with Garlic

Steam two cups of broccoli florets for two minutes. Set aside. Saute 1 minced garlic clove and 1/2 diced red or yellow bell pepper in 1 tsp. of oil for two minutes. Add the broccoli and cook, stirring, for two more minutes. Season with salt and pepper to taste and toss with cooked pasta.

Other cookbooks can match the care The Eating Well New Favorites Cookbook takes to make sure its recipes enhance your health. But no one can match the care it takes to delight your tastebuds.

A few bites of "Red Lentil Soup with a Spicy Sizzle" or "SkilletBraised Chicken Thighs with Chickpeas" and you'll think you're dining at a four-star restaurant.

Some ingredients may require a trip to a specialty store, but the recipes are easy to follow. Softcover. 255pp. 1995. $16.95 (Prod. #EWI)

Scanpan 2001+ is the best non-stick cookware you can buy. Cuaranteed.

To make Scanpan 2001+, the Danish manufacturer fires titanium ceramic into a cast aluminum base. The result is a virtually indestructible cooking surface. (Feel free to use metal utensils and scouring pads.)

The cookware--and its see-through Pyrex glass lids--is ovenproof up to 500[degrees]F. The 3/8" extra-thick bases are ruler-flat, so the pans conduct heat evenly, even on ceramic or halogen ranges. And the lifetime warranty means that the company stands by its workmanship.

Scanpan 2001+ isn't like T-Fal and other "slippery" non-sticks. Its cooking surface is composed of millions of microscopic "hills and valleys." It works best when you wipe on a drop or two of oil before each use. Cleanup? Just immerse the still-hot pan in cold water and watch as it steams itself clean.

This is the last set of cookware you'll ever haue to buy. (l l-Piece Chef's Set Includes 1-qt., 2-qt., and 3-qt. covered saucepan 9l/2-qt. covered clutch oven, 10" fry pan, and 11 " covered saute pan.)

If Sold Separately: $349.00 (Prod.#SCAI 1)

Special! Don't need a whole set of non-stick cookware? The Scanpan 2001+11" flying pan is the perfect size for most households. Use it for a sizzling stir-fry, to saute your veggieburgers, or to rustle up an egg white omelette. $70.00 (Prod. #FRY)

Tired of chicken? Had it up to here with pasta? Looking for something--anything--new to cook for dinner?

Beans are low-fat, high-fiber, nutrientpacked plant foods. But the best reason to eat them is dishes like Magic Beans' "Tex-Mex Chili Bean Salad," "Mideastern Garbanzo Beans," and "Blue Ribbon Bean Enchiladas."

Patti Bazel Geil's 150 recipes--some vegetarian, some not--can overcome a major barrier to eating beans: Most people don't know what to do with them. (She also has tips on how to get over another big hurdle: fear of bloating.) And, thanks to the convenience of canned beans, most dishes are ready in 30 minutes or less. Softcover. 194pp. 1996. $12.95 (Prod. #MB)

The Peel Thing

If you've ever struggled to peel a garlic clove (and who hasn't?), you're going to love the E-Z-Rol Garlic Peeler. It's the height of low-tech... and the most brilliant gadget we've seen in years.

No more sticky, smelly, or cut fingers. Just place a garlic clove inside the pliable plastic tube. Roll the tube back and forth briskly on a table or countertop, with downward pressure, until you hear a crinkling sound. Then remove the clove and watch as the skin falls away.

It's a great gift for anyone who cooks--even professional chefs. Dishwasher safe. $8.00 (Prod. #EGP)

The Dean's List

Dean Ornish is a researcher who's proven that a vegetable-rich, very-lowfat diet can unclog arteries without coronary bypass surgery. He's also a connoisseur of good food.

And that explains this collection of very-low-fat dishes that would impress a gourmet.

But Everyday Cooking with Dr. Dean Ornish has another plus: The recipes use ordinary foods.

So dig into "Sweet Potato Soup with Lime," "Penne Pasta with White Bean and Sun-Dried Tomato Sauce," and 150 other flavorful dishes. They're just what the doctor ordered. Hardcover. 344 pp. 1996. $25.00 (Prod. #EC)

You get home from work tired and hungry...in no shape to whip up a threecourse meal, complete with side dishes and salad. If you can throw one dish together you'll be lucky. With Prevention's Healthy One-Dish Meals in Minutes, that's all you need. Dishes like "Curried Lentil-and-Onion Stew," "Rotini with Eggplant-Pepper Sauce," and "Hurry-Up Shrimp Curry" are meals in themselves.

Without trying, you get dishes that are low in fat (and fuss) and rich in vegetables (and flavor). The 200 recipes come with preparation times, eating tips, and some gorgeous photos. Hardcover. 324 pp. 1996. $27.95 (Prod. #HOMM)

Total Nutrition

If building good health is what you're after, give the Vita-Mix Total Nutrltion Center a whirl. The incredibly powerful blades turn fruits and vegetables into juice in minutes, with no lass of the fiberrich pulp. We whipped up a delicious, healthy carrot-pineapple-lemon juice in less than tWo minutes.

Throw a few ice cubes or some frozen fruit into the container and i you've got an instant sorbet. We made a rich-tasting "Strawberry Yogurt Freeze" from non-fat yogurt, frozen unsweetened strawberries, and a touch of honey. It froze right in the container in less than 30 seconds.

Create your own health drinks and soups, rnake your own baby food, chop vegetables in seconds, turn out great tasting salsas and dips...and never have to throw away the nutrientrich pulp.

The Vita-Mix Total Nutrition Center comes with a cookbook, a demonstration video, a toll-free consumer hotline number, and a sevenyear warranty.

Goin' for Bake

There are few things in life as satisfying as baking your own bread. And there are no breadmakers quite like the Zojirushi Home Bakery.

The innovative Japanese-designed machine was the only one we tested that fumed out delicious whole wheat bread, loaf after loaf. Its raisin bread and apple-cinnamon bread weren't too shabby either. They were delightfully light and airy, and their irresistible aroma quickly drew a crowd to our test kitchen.

The Zojirushi has settings for eight different breads, each with "light," "medium," or "dark" crust. Its non-stick pan turns out l-/2-lb. square loaves. Its automatic cooling cycle keeps the bread from becoming soggy. And the toll-free number means that the answers to your questions are just a phone call away. ('Prod. #ZOJ)

Go for the Gold

The Yukon Gold isn't just any potato. When's the last time you ate a spud that tasted like it had already been buttered? Well that's exactly why the Yukon Gold has be come a hot little number. Production is modest, so you've got to grab them when you see them (your odds are best right around now).

Starch-wise, Yukon Golds lie somewhere between the reds (low) and the Russets (high). That means they're perfect for boiling and they make a mean potato salad. We love 'em mashed (with a little milk and a touch of salt and pepper).

Like any potatoes, Yukon Golds supply potassium, vitamin B-6, vitamin C, and fiber. And they make it easy to eat more potatoes and less saturated-fat-rich butter.

If you can't find Yukon Golds where you shop, you can order them by phone. Mail-order prices range from around $1.50 a pound to close to $4.00.

(Organic Yukon Golds by mall: D!amond Organics-Tel: [phone]. Fax: [phone]. New Penny Farm Tel: [phone]. Wood PrabYe Farms - Tel: (800) 8Z99765. Fax: [phone].)

The Chili

from Hormel

You never know with chili. It can be packed with high-fiber beans and fairly low in fat. Or it can be a beanless bowl of ground beef that will stick to your arteries even more than to your ribs.

Hormel ought to know. Its No Beans Chili crams 30 grams of fat--13 of them saturated--into each cup. Eat a whole two-cup can and you're just shy of a day's worth of fat, but well over a day's sat fat limit.

Armour No Beans Chili is even worse. It clocks in at 38 grams of fat, 17 of them saturated.

But it doesn't have to be that way. Hormelmakes two 99% Fat Free Turkey Chilis, one VVlth Beans and one with No Beans.

While they're far too salty to be good for you, using turkey instead of beef cuts out 90 percent of the fat. And the With Beans has a fifth of a day's fiber.

Better yet, check out vegetarian chills by Health Valley or Legume. They're low-fat or fat-free, much lower in salt, and rich in fiber. Someone (hint) oughta tell Hormel.

(Hormel - Tel: [phone]. Fax:[phone]. Health Valley -- Tel:[phone]. Legume - Tel: [phone].)