Jollof rice is a festive, one-pot party dish from West Africa. Curry, ginger and thyme provide the intensive seasoning for this one. The recipe comes from the "The Seven Pillars of Health.'' Author Jay Solomon points out the traditional dish includes chopped chicken or shellfish -- 1 pound of either can be included when the vegetables are sauteing.

Jollof vegetable rice Yield: 4 servings 2 teaspoons canola oil 1 medium onion, chopped 1 green bell pepper, seeded and diced 2 teaspoons ginger root 2 large tomatoes, diced Some vegetarian recipes to improve your health 2 to 3 teaspoons curry powder 2 teaspoons dried thyme 1 teaspoon black pepper 1 teaspoon salt 11 cups long grain white rice 3 cups hot water 2 cups chopped leafy greens (spinach, collards or kale) 2 large carrots, diced 1 tablespoon tomato paste 1 can (15 ounces) black-eyed peas or red kidney beans, drained IN a large saucepan heat the oil over medium-high heat. Add the onion, pepper and ginger and cook, stirring, for five to seven minutes. Add the tomatoes, curry, thyme, pepper and salt and cook, stirring, for about two minutes more.

Stir in the rice, water, spinach, carrots and tomato paste and bring to a boil. Cover and cook over low heat for 15 to 18 minutes until all of the liquid is absorbed.

*** This lentil loaf recipe comes from the "Jewish Vegetarian Year Cookbook'' whose authors Roberta Kalechofsky and Rosa Rasiel credit Boston's Vegetarian Resource group as the original source. It's a substantial entree and keeps well. You can serve leftovers cool or at room temperature, sliced for sandwiches with mustard or ketchup. Or crumble leftovers, reheat with sauteed mushrooms and serve over rice.

Lentil loaf Yield: 8 servings 1 cup lentils, cooked according to package directions 2 cups tomato sauce 1 cup onions, chopped 1 cup celery, chopped 3 cup rolled oats 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 teaspoon celery seed salt and pepper to taste 1 cup walnuts, chopped (optional) 2-3 drops hot Chinese oil (optional) COMBINE all ingredients in a large bowl, then press into a lightly oiled 5-by-11-inch loaf pan. Bake in a preheated oven at 350 degrees for 45 minutes.

Cool slightly before slicing.

*** Here's an unusual way to serve eggplant: cold, as a salad, flavoured with garlic, ginger and mint. The recipe comes from Diana Shaw's "The Essential Vegetarian Cookbook'' along with a suggestion to make it the day before serving, to allow flavours to meld.

Cool and spicy eggplant salad Yield: 4 servings 4 garlic cloves, unpeeled 1 large eggplant, peeled and sliced into 1 -inch thick rounds 1 teaspoon ground cumin 1 teaspoon ground coriander 1 ripe medium tomato, chopped 1 cup chopped fresh cilantro 2 tablespoons minced fresh mint 2 teaspoons grated fresh ginger 1 tablespoon fresh lemon juice 2 tablespoons fresh orange juice 11 tablespoons extra virgin olive oil 1 teaspoon paprika salt to taste WRAP the garlic in foil in a single bundle and place it directly on the oven rack. Roast until tender, about 30 minutes. At the same time, place the eggplant slices in a single layer on a lightly oiled nonstick baking sheet and bake until tender, about 20 minutes. Remove from the oven and let the garlic and eggplant cool.

Meanwhile put the cumin and coriander in a heavy skillet over medium heat.

Stirring often, toast the spices until they just start to brown, about seven minutes. Watch closely to make sure they don't burn.

Coarsely chop the eggplant and put it in a large mixing bowl along with the toasted spices. Peel the roasted garlic and mash it with a fork. Stir it in with the eggplant. Add the tomato, cilantro, mint, ginger, lemon juice, orange juice, olive oil and paprika. Toss well. Season with salt.

Cover and refrigerate for at least 3 hours before serving, preferably overnight.