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Fabulous Salsa

Ingredients (use vegan versions):

• 1 small to medium green pepper
• 1 small to medium red pepper
• 2-3 green onions
• 1 small jar red pimentos-drained
• 1 can Le Suer Small Early Peas-drained
• 1 can white shoe peg corn-drained
• Marinade-
• 1/4 cup oil
• 1/4 cup vegan sugar
• 1/4 cup vegan rice wine vinegar

Directions:

1. Chop peppers and green onions.
2. Add pimentoes, peas, and corn.
3. Mix together marinade ingredients.
4. Add marinade to vegetables and let marinate for a few
hours or overnight.
5. Serve with tortilla chips.

Serves: 10

Preparation time: 20 min

Mango Sweet Potato Smashed Potatoes

Ingredients (use vegan versions):

• 1 large sweet potato
• 1 large mango
• 1/4 cup applesauce
• 1/4 cup vanilla vegan soymilk
• 1/4 teaspoons nutmeg
• 1/4 teaspoons cinnamon
• 1 tablespoons brown rice syrup

Directions:

Peel sweet potato and cut into 2 inch
slices. Boil for about 10 minutes or
until a soft. (if you poke it with a
fork and it goes right in, you’re in
business) Cut mango into 1 inch
cubes. In a mixing bowl, mash mango
and sweet potato together and add the
applesauce, brown rice syrup, cinnamon,
and nutmeg. The soymilk should be
added to get to desired consistency.
You can serve this as a side dish with
baked tofu or with pita as an
appetizer.

Serves: about 5 half cup servings

Preparation time: 25 min

If Goddesses Ate Their Veggies

Ingredients (use vegan versions):

• 1 lb bag frozen baby lima beans
• 8 cherry tomatoes, quartered
• 1 zuchinni, sliced thin
• 2 cups corn (canned, frozen, fresh, whatever)
• 1 onion, minced
• a head of garlic
• a few BIG dashes of tobasco sauce
• a few more big dashes of vegan Worcestershire sauce (the kind without fermented anchovies)
• 2 tablespoon soy non-hydrogenated vegan margarine
• salt and pepper

Directions:

Put the beans in a saucepan and cover with water by an
inch. Bring to a boil and simmer for 15 minutes.
Meanwhile mince the onion and 5 cloves of the garlic. Take
the rest of it, separate it into cloves, coat the cloves
with oil (this doesn’t add fat to the recipe as you pull
the cloves out of their ’skin’ before you put them into the
pan– it just keeps it from burning) and stick them in a
450 degree oven to roast for ten minutes. During the last
five, melt the margerine in your biggest saute pan or wok,
and throw everything in. When you take the garlic out of
the oven (be careful!) squeeze it into the pan. Give it a
few quick stirs, and serve. You can also add whatever
other veggies you like. It’s really versatile. I like it
over pasta or rice.

Serves: 4

Preparation time: 20 min

Macaroni Goreng Indian Fried Macaroni

Ingredients (use vegan versions):

• sliced green chilies
• freshly ground red chili paste or hot chili sauce
• tomato sauce
• quartered tomatoes
• boiled and diced potatoes
• crumbs of firm tofu
• sliced onion
• bean sprouts
• finely sliced cabbage
• yellow noodle (oil noodle)
• salt

Directions:

Heat oil and fry onion well. Add crumbs
of tofu, tomatoes, potatoes and
cabbage. Next, throw in noodles and
bean sprouts, and fry for a short
while. Throw in green chilies, red
chili and fry briefly. Season
with, salt, tomato sauce and chili
sauce.
Serve with sliced cucumber and tomato
sauce.

Serves: 1

Preparation time: 10 min

Peanut Punch

Ingredients (use vegan versions):

• Apple juice or soymilk 12 oz.
• One frozen banana
• Two heaping spoons of natural peanut butter
• 1/4 cup of Old Fashioned Raw Oats

Directions:

Throw all ingredients into the blender for about 2 minutes,
or until you have a smooth consistency.

Serves: 1

Preparation time: 3 min

Bread Rolls

Ingredients (use vegan versions):

For the filling:

• 0.5 kg potato
• 2 tablespoons corn
• 3 chopped green chillies
• 1 small bunch green coriander
• 0.5 teaspoon grated ginger
• 4 Tablespoons vegan bread crumbs
• Salt to taste

For the Rolls:

• 4Nos big vegan bread slices
• Veg Oil for frying

Directions:

Boil potato, peel the skin and grate. Add all the filling ingredients and knead well.
Shape them into four to six balls. Coat them lightly with vegan bread crumbs.
Cut the off edges of the vegan bread slices. Dip the slices in water and then immediately
squeeze out the water by pressing it between the palms. Place the filling in the center
and then wrap around the moist vegan bread slice. Flatten between palms to shape like patties.
Heat the oil and fry over medium flame until deep brown in color. You can semi-fry and
store in the freezer and fry later as per your need.

Serves: 4

Preparation time: 40 min

Spinach Tofu Wontons with Dipping Sauce

Ingredients (use vegan versions):

• 12 oz. package frozen spinach (larger or smaller is ok)
• 12 oz. package firm or extra firm tofu (larger or smaller is ok)
• about an inch of ginger, chopped finely
• 2 cloves of garlic, chopped finely
• 2 scallions, chopped finely
• A dash of soy sauce
• A dash of chili oil
• 1 package of square wonton skins (these usually come 72 in a package. If you have extra
• left, they freeze very well for the next time!!)
• 1/4 cup of soy sauce
• 1/4 cup of seasoned vegan rice wine vinegar
• Chopped scallions or lemongrass, for garnish of the sauce

Directions:

First, make the wonton inside:

Thaw the spinach, squeezing all the extra
water out. Mash the spinach, tofu, garlic, ginger, dash of
soy sauce, chili oil, and finely chopped scallions together
with your hands (it’s fun). Taste and season with more
chili, garlic, ginger, whatever you feel it needs. Put the
mixture aside for a while while you make your dipping sauce.

Dipping sauce:

Mix the 1/4 cup of soy sauce and seasoned vegan rice wine
vinegar together, and then top with either chopped scallions
or lemongrass. Put this in the fridge to chill and get all
yummy while you stuff the wontons.

To stuff the wontons:

Take a teaspoonfull of the filling and tuck it into the
wonton skin. Fold the skin into a triangle and seal. If it
doesn’t seal well, try moistening the edges with a little
bit of water. Set these onto a tray dusted with cornstarch.

To cook the wontons:

You can either deep fry the wontons until they are crispy in
a good hot oil or cook them like potstickers. To cook them
like potstickers, it takes a few more ingredients.
Some vegan Worcestershire sauce (make sure you get the ones with
no anchovies), some orange zest, and a little more chili
oil. Mix these to your liking in a bowl with some water so
you have about 1 1/2 cups. Heat a bit
of oil in a non stick pan and put the wontons in. Fry them
till they are golden on one side, then flip. When they have
all been browned on one side, pour on the saved liquid.
Cover quickly to get all that good steam in. Steam for a
bit, then take the cover off and let them absorb most of the
sauce. Serve with the yummy dipping sauce you prepared earlier.

Serves: as many as you want to eat

Preparation time: about an hour

Chick Pea Salad

Ingredients (use vegan versions):

• one can of chick peas, drained
• a diced up sweet red pepper, green pepper, yello and orange pepper
• 1 half of a cup of snow peas
• 2 tablespoons of minced parsley
• 1 teaspoon of lemon juice
• 1 half of a cup of extra-virgin olive oil
• 1 small, diced carrot
• 1 cup of cooked, black eyed beans ( optional- if you want this dish to remain an
• appitizer, add beans, but if not, add these to make it a tasty main dish.

Directions:

In large bowl, add all ingreidents and toss. Chill for at
least 30 min. before consuming. This dish goes very well
with celery or garlic vegan bread and pasta.

Serves: 4 - 5

Preparation time: 30 - 45 min

Bruschetta

Ingredients (use vegan versions):

• Topping:
• 2 tomatoes (seeded and chopped)
• 1/2 teaspoon minced garlic
• 1 teaspoon balsamic vinegar
• 8 fresh basil leaves
• black pepper - to taste

Directions:

12 slices (1/2 inch) from long loaf of Italian vegan bread.
Topping: Mix all ingredients together. Divid evenly over
each slice of vegan bread. Toast until crisp (375 degrees).

Serves: 12

Preparation time: 5 min

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