Four sweet potato main dish methods measured the same way: stuffed, curried, stewed with peanut and grated into a hash, with the variety each one needs.
A red lentil dal recipe that runs on a thirty-minute clock: no soaking, twenty unattended minutes, and the ninety-second tarka that carries the flavour.
Four cauliflower main dish methods from one head: whole roasted, steaks, a braise and a stem soup, plus what the leaves taste like at 425 degrees.
Five mushroom main dish recipes built on one variable: water content. Cremini, oyster, maitake, shiitake and king trumpet, each with the method it needs.
Five vegetarian bean stew recipes from five cuisines, each carried by one aromatic decision instead of pork, with protein per bowl and which pots freeze.
Four roasted vegetable sauce ideas from four cuisines, each under ten minutes and good for a week, turning one 425 degree tray into four separate dinners.
The five types of lentils recipes rarely tell apart, sorted by which collapse and which hold, plus three dinners with protein and fiber counts in 40 minutes.
Four cabbage main dish recipes from one cheap head: roasted wedges, a braised half, a charred quarter with four sauces, and a raw slaw with real substance.
Six whole grain bowl recipes with cook times, yields and a dressing each, estimated protein and fiber per bowl, and which grains still hold up on day four.
