Instructions: In medium saucepan, combine rice and 3 cups water. Bring to a boil, cover, reduce heat, and simmer until water has been absorbed, about 20 minutes.

In large saucepan fitted with steamer basket, bring 2 inches water to a boil, and steam brussels sprouts until bright green and still crisp, about 5 minutes. Set aside to cool.

In large, heavy skillet, heat oil over medium-high heat. Add garlic, mushrooms, squash and carrot, and cook, stirring often, until tender, 5 minutes. Add beans and kale, and cook, stirring often, until kale is bright green, 1 to 2 minutes. Add brussels sprouts, and reduce heat to medium-low.

In small bowl, mix soy milk, tamari and nutritional yeast. Pour over vegetables in skillet, and cover. Remove skillet from heat, and let stand 1 to 2 minutes.

Serve over basmati rice and garnish each serving with pumpkins seeds.

This recipe yields 4 to 6 servings.

Comments: A simple lettuce, tomato and cucumber salad with low-fat dressing of your choice is a nice accompaniment.

Basmati rice has a delicious, nutty flavor. Look for it in large supermarkets or natural food stores.

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