Peanut Butter

If you're looking for a way to get soy-good-for-you tofu into your diet, call off the search. This cabbage-based blend busts the myth that tofu is tasteless. Our secret weapon: rich (but not fattening) peanut-yogurt dressing.

Want to feel alert and energized? Repeat after us: protein, protein, protein. Here's a way to get lots of it, with very little saturated fat. (For an equally high-energy vegetarian version of this dish, substitute 12 ounces firm tofu, drained and cut in 1-inch cubes, for the shrimp.)

Even die-hard chocolate lovers won't miss the hot fudge in these sensational sundaes.

The distinct flavors of fresh cilantro and curry powder, along with the unexpected addition of peanut butter, turn a simple tomato-based soup into something special. You can make it vegetarian by using vegetable broth.

Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling.

This dish, typical of West Africa, is traditionally accompanied by foo-foo (a porridgelike side dish made from corn, sweet potato, plantain, or cassava meal). We strongly recommend serving the stew with rice to sop up the delicious sauce.

Basil Tsiokos of Newburgh, New York, writes: "My best friend and I recently spent a week at Sanctuary on Camelback Mountain, a spa resort near Scottsdale, Arizona. Our goal was major exercise and minor calories, but on the last night we splurged at Elements with the richest dessert we could find — slices of chocolate-glazed frozen peanut butter mousse." Don't use natural-style peanut butter for this recipe; do start making it the day before serving.

Great with: Grilled hoisin-glazed ribs, pork chops, or chicken satay.

Begin preparing the cake one day ahead.

Healthy bonus Vitamin C from the bell peppers, B6, and potassium from the tomatoes

These frozen dessert bars are large enough to hold you through a double feature. Don't worry about them melting — they're just as delicious when they soften.

The ganache needs to freeze overnight, so start preparing it at least one day before serving.