Welcome back Monday Night Foodbowl with this delightful Cajun chili, conveniently served in edible cups. The holy trinity of onion, bell pepper and celery is seasoned with cumin, thyme and cayenne, tossed with veggie sausage, okra and kidney beans, then poured in cup made of crisply baked egg roll wrappers.

Brown lentils are spiced with red chili and thyme, topped with alfalfa sprouts and served on a poppy seed bun. These burgers are great on the grill and so hearty even the most devout carnivores will be singing the praises of the mighty lentil.

Maitake mushrooms are so full of flavor, all you need to do is sauté them to bring their delicious earthiness to the surface. Squash blossoms, sautéed shallots and fresh herbs contrast the mushrooms and brighten this delightful pasta dish.

The secret to these cabbage rolls is that they are braised in a flavorful broth enhanced with vinegar and brown sugar, then drizzled with a red pepper garlic sauce. Lentils and rice that have been seasoned with shallots, soy sauce and cumin fill up these tasty treats.

Tempeh takes on the full flavor of the Chinese inspired tart cherry sauce, nuanced with garlic chili paste and white miso. Chinese green beans and carrots are steamed briefly, so they still retain their delightful crunch.

This BBQ sauce shows off the best of both the sweet and savory flavors in Asian cuisine. Chewy udon noodles contrast with grilled broccoli and plum and then tossed together with sautéed carrots and kale.

Who says chili needs meat when this one comes chock full of cinnamon spiced lentils, paprika seasoned peppers, roasted tomatoes and corn? With all those aromatic spices, this chili's rich smoky flavor will fill your house as it stews.

Garlic is slow roasted then stewed with carrot juice and sage. Walnuts add a crunch to the sauce, as well as a healthy dose of Omega-3's.

These Tacos are international fusion at its best as Korean BBQ spices flavor a Mexican dish that needs no grill. Tofu is marinated in chili, ginger and lime then sautéed in a wok, while cabbage brings a crunchy helping of vitamin K to the tasty tacos.

This meatless take of the French classic Coq au Vin slowly simmers tofu with pearl onions, mushroom, red wine and vegetable broth. The veggie version cuts hours off the cooking time so you'll be sitting down to dinner just a half hour after you've started cooking.

Okra, corn and black beans blend together beautifully in this hearty gumbo. The garden brown sauce is easily doubled, keeps well and can also be used as a base for enchiladas, curries and eggplant cacciatore.

These stuffed potatoes are a great way to enjoy squash, broccoli and bell pepper. Or go to the farmer's market, buy what veggies looks best and load up your potatoes with your favorite in season produce.

Show off the squash as its seasoned, roasted and broiled until crispy on top. The sweet crust of squash balances beautifully with creamy goat cheese and the salty crunch of the pumpkin seed.

Take advantage of brown rice's versatility with this rustic stir fry which showcases some of winter's most delicious offerings. Savor the Swiss chard as it soaks up every bit of the shallot, ginger and walnut flavors.

Squash and other gourds fill farmer's markets in the fall. Using the squash's thick shell as an innovative serving bowl dresses up the also in-season cranberries and mushrooms and defines this dish as absolutely Autumn.

Who says you can have too much of a good thing? All of the pumpkin is used here as the raviolis are filled with the sweet puree and the seeds make a spiced pesto topping.

Topped with cool coleslaw, these saucy sandwiches are a great way to try tempeh for the first time. Try it on a variety of whole wheat breads or multigrain seeded sandwich rolls.

This burrito might surprise you with its sweetness, but the onion and garlic powders offer a savory balance to the cinnamon. Using whole wheat tortillas can complete the wrap the healthy way by keeping you fuller, longer.

Using fresh corn straight from the cob may take an extra step, but it allows for a fresh sweetness not found in the canned food aisle. This healthy spin on a Mexican classic uses whole wheat tortillas to keep you fuller, longer.

Who says you have to serve tacos in a tortilla? Once sliced and grilled, an eggplant makes an even healthier wrap for this tasty tempeh.

Garlic, hot chili flakes, cheese and lemon blend together wonderfully. Make this medley of penne pasta and roasted vegetables a staple at your dinner table.