This international collection offers dishes made with fresh vegetables including appetizers such as watercress asparagus roll-ups; soups and stews such as Moroccan vegetable tagine and green-on-green gumbo; and main courses such as corn-on-chili pie, egg-plant enchiladas, mushroom ravioli divan, and moo shu vegetables. Beans, pasta, rice and grains are also featured in combinations: Indian garbanzo beans with fried garlic and peanuts, egg noodles with artichokes and whiskey saffron sauce, wild rice with butternut squash and blackened pecans, and barley cabbage rolls.