Part 39 (1/2)

About 10 minutes before the lentils are done, preheat a medium-size saucepan over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute for a minute more.

Stir in the cooked lentils, chile powder, oregano, and salt. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste and the mustard, and heat through.

Turn off the heat and let the pot sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait. We like to serve these open faced, a scoop of Sn.o.bby Joe on each slice of bun.

BEANBALL SUB.

MAKES 4.

TIME: 40 MINUTES.

This is a conglomeration of a few recipes from the cookbook that also would make great use of leftover Beanb.a.l.l.s (page 189).We throw in a handful of spinach just for posterity; you need not be so healthy if you don't feel like it. Also, if you don't want to make the Pine Nut Cream (page 164) and just want to use soy cheese, we won't judge you.These would be perfect for a Super Bowl party, or since you are vegan and hate football, a n.o.bel Prize party. Ooh, we can't wait to see who wins for physics this year!

1 recipe Beanb.a.l.l.s (page 189)

1 recipe (4 cups) Marinara Sauce, or any of the variations (page 205)

1 recipe Pine Nut Cream (page 164)

4 hoagie rolls, split open

2 cups fresh spinach leaves, well washed

PREPARE THE recipes of the first three components. Preheat oven to 350 F. Place Beanb.a.l.l.s on a tray and top with about 1 cup of marinara and all of the pine nut cream. Bake for 20 to 25 minutes, until pine nut cream is lightly browned. Spread more marinara sauce on one side of each roll and distribute the Beanb.a.l.l.s evenly among the sammiches, layering the spinach leaves over them. Top liberally with more marinara sauce. Close your sammiches, slice in half on the diagonal, and serve.

CHILE CORNMEAL-CRUSTED TOFU PO' BOY

SERVES 4.

This is another sammich that uses various recipes from this cookbook. Crusted tofu and creamy coleslaw meet a spicy chipotle mayo and a pickle.We know that po' boys usually don't have pickles, so save your e-mails! We just can't resist them.

1 recipe Chile Cornmeal-Crusted Tofu (page 125)

1 recipe Creamy Coleslaw (page 102)

Chipotle Mayo (page 101)

Sandwich pickles

2 (12-inch) loaves of French bread, sliced in half and split open