The third of three “Winter Edition” events, version 3.0 is a bit of a hodge-podge of favorites, requested items, and winter recipes I wanted to get written for the cook book before moving on to Spring themed demonstrations.

I started out wanting to do versions of the burritos and enchiladas without the soy based analog meats that I use in the “Transition Foods” versions and I then wrote a recipe for Cuban style black beans that’s pretty killer and rather than switch these I decided to just add the red cabbage and lentils to that menu even though it seems a bit out of place.  The red lentil soup is a variation on “Joan’s Red Lentil-Lemon Soup” which you can find on page 103 of the first edition of “The Natural Gourmet” by Annemarie Colbin; one of my favorite cookbooks and one you should own!  Black eyed peas collard greens are things I’ve cooked together for years; this is a delightful soup version of that classic pairing that highlights the use of roasted red peppers.