Parsnips and beans
 4 medium parsnips, sliced thin (peel them first)
 1 bunch bok choy, chopped/sliced, in fairly large chunks
 1 can black beans, rinsed & drained
 teriaki sauce (optional)
 cooked brown basmati rice to serve vegetables over
 Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of
 water.  Microwave on high for five minutes or until a fork can pierce the
 slices.  Dump the black beans in, and stuff the bok choy on the top.  If the
 water has dried up, add a little more.  Microwave until the bok choy is wilted
 and the stem tender-crisp.  Stir and serve over cooked rice.  Let everyone add
 their own teriaki sauce.
 The natural flavors of the vegetables make this appealing, so go easy on the
 sauce or any spices you are inclined to add.