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The book Great Taste Low-Fat Meatless Main Dishes is spiral bound, which makes it easy to use because it can be laid flat on any surface. Every recipe in the book also meets the American Heart Asso- ciation's recommendation of less than 30 percent of calories per recipe from fat. Ingredients in the recipes are readily available and each recipe contains low-fat cooking tips that make healthy cooking easy, along with nutritional information. than straight, like spaghetti. You may find them labeled with their Spanish name, fideos. Serves 4. BLACK BEAN CAKES WITH ORANGE RELISH 6 cloves garlic, peeled 2 (19-ounce) cans black beans, rinsed and drained. 1/4 cup plain dried bread crumbs 6 scallions, thinly sliced 1 tablespoon chili powder (divided) 3/4 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 2 navel oranges 1 tomato, cut into 1/4-inch dice 1/2 cup diced avocado 1/4 cup chopped fresh parsley 2 tablespoons chili sauce 2 tablespoons fresh lime juice BAKED VEGETABLE, RICE AND NOODLE PILAF 2 teaspoons olive oil 1 onion, finely chopped 1 green bell pepper, cut into 1/2- inch squares 1/2 pound mushrooms, thinly sliced 3 ounces vermicelli noodles, broken into 2-inch lengths 1 cup long grain rice 2 1/2 cups sodium vegetable broth 1/3 cup snipped fresh dill 1/2 teaspoon salt 1 cup frozen peas 2 tablespoons sliced almonds 3/4 cup shredded cheddar cheese (3 ounces) 1. Preheat the oven to 350 de- grees. In a nonstick dutch oven or flame-proof casserole, heat the oil until hot but not smoking over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the bell pepper and mushrooms and cook, stirring frequently, un- til the pepper is crisp-tender, about 4 minutes. 2. Increase the heat to high, add the vermicelli and rice, stir- ring until coated. Add the broth, dill, salt and 1 cup water and bring to a boil. Cover and trans- fer to the oven. Bake for about 17 minutes, or until the rice and noo- dles are tender. Stir in the peas, almonds, and cheddar; cover, re- turn to the oven, and bake for about 5 minutes, or until the cheese is melted and the peas are heated through. Helpful Hint: Vermicelli are fine pasta strands. They are of- ten sold folded into "nests" rather 1. Preheat the oven to 400 de- grees. In a small pot of boiling water, cook the garlic until soft- ened, about 4 minutes. Transfer to a medium bowl and mash with a potato masher or fork. Add the beans and mash until not quite smooth, with some texture. Stir in the bread crumbs, scallions, 2 112 teaspoons of the chili powder, the cumin, pepper and salt. 2. Spray a baking sheet with nonstick cooking spray. With a cup measure, spoon four mounds of the bean mixture onto the bak- ing sheet, spacing them 2 inches apart. Flatten the mounds to form four 6-inch round patties. Bake until the patties are heat- ed through and slightly crisp on the outside, about 20 minutes. 3. Meanwhile, peel the oranges and, working over a small bowl to catch any juices, cut into sec- tions. Cut the sections into 1/2- inch chunks and transfer to a large bowl. Add the tomato, avo- cado, parsley, chili sauce, lime juice, the remaining 1/2 teaspoon chili powder and 2 tablespoons of the reserved orange juice. With a spatula, transfer the patties to 4 plates. Spoon the orange relish over and serve. Helpful hint: The relish can be made up to 4 hours ahead of time. The acid in the citrus juices will keep the avocado from dark- ening. Refrigerate the relish in a covered container until needed. Serves 4. LOW-FAT TASTES page 134