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Excellent Stuffed Anything

Ingredients (use vegan versions):

* 200 grams button mushrooms
* 3 bunches fresh spinach
* 1 cup dry chickpeas (soak it overnight)
* 2 medium sized onions
* 8 garlic cloves (more or less to your taste)
* 1 cup rice (i used basmati)
* half cup tomato puree
* ground black pepper
* water
* 2-3 tablespoon oil
* salt

Directions:

Make sure you soak the dry chickpeas overnight otherwise
they will not cook well and become soft and nice like they
should be. In the states you have the canned ones so you
can just use that instead.

If you are using dry chickpeas, after it was soaked drain
the water and put them in a pot with fresh water, put some
salt in and some pepper and boil it, then reduce flame and
let it cook until the chickpeas are soft. Drain them and
keep aside.

Dice the onions and start frying them on medium heat.
Meanwhile peel the garlic and crush it. When the onion is
golden brown add the garlic and watch it, don’t brown the
garlic it will become bitter. Wipe the mushrooms clean and
slice them, add them to the onion garlic thing and fry them
for a few minutes until they get soft. Wash the spinach and
cut it (no need to bother too much here), drain it and add
it to the mushrooms. Cover and keep cooking on low flame a
few minutes until the spinach shrinks and gets soft.

To this mixture, add the chickpeas and mix well. then add
the cup of rice, mix well again. Add two cups water (or a
little less if you like your rice less soft and mushy) and
half a cup tomato puree. Add about 3/4 tsp salt and 1/3 tsp
pepper. Bring to boil, reduce flame and cover. Cook for
about 20 minutes until rice is done.

This stuffing is really really tasty without any added
spices, but of course you can always add if you feel like
it. You can put it in capsicums/onions/tomatoes/anything and
then bake in the oven for half an hour to make the rice on
top a bit crunchy. Warmly recommended.

Serves: 4

Preparation time: about 2 hours

Purple Soup

Ingredients (use vegan versions):

* 1 can of cococut milk or 1/2 cup powdered coconut milk
* 1 cup chopped red cabbage
* 1 red bell pepper chopped
* 1 cup pasta spirals or any grain
* grated ginger to taste (1 Tablespoon is nice)
* 1 carrot, chopped
* handful of chopped cilantro (optional), or parsley
* water or soup stock, enough for a good sized pot of soup (6 servings)
* 1 can chick peas/garbanzos or any cooked bean

Directions:

Put soup stock or water into a 4 quart soup pot and add can
of coconut milk or powdered coconut milk. Add rest of
ingredients and simmer on medium then low for about one
hour, or until done. The red cabbage and white coconut milk
turn the soup a lovely shade of purple. Any vegetables can
be added to this soup according to your mood or what’s in
the fridge. Greens, potatoes, chinese cabbage, squash/sweet
potatoes etc.

Serves: 6

Preparation time: 1 hour

Awesome Pesto

Ingredients (use vegan versions):

* 1/3 cup chopped pine nuts
* 1 clove minced garlic (or more)
* 1/3 cup fresh cilantro, packed, chopped
* 1/3 cup fresh bazil, packed, chopped
* 3/4 cup Vegan Rella Italian style (grated)
* 2 tablespoon olive oil
* 3/4 tablespoon sea salt
* 3/4 tablespoon black pepper
* vegan soymilk (optional)

Directions:

This sauce is delicious over pasta and can be made while
pasta is cooking. Ingredients can be mixed in blender,
food processor or by hand. All you have to do is combine
all ingredients until well mixed. Blend until saucy. Add
soy milk if you like a creamy sort of pesto (I do!). I
suppose you can use dairy-free parmesan cheese instead of
the Vegan Rella Italian style, but most have casein, a milk
derivative. When pesto is done, drench your favorite pasta
with it. Pesto can be refrigerated for up to a week.

Serves: 4

Preparation time: 10 – 15 min

Vegetable Stuffed Red Peppers au Gratin

Ingredients (use vegan versions):

* 2 large red peppers, halved and seeded
* 1 large eggplant
* 1 large sweet onion-yellow, Vidalia or any similar, diced (1-2 c., approx)
* 1 12-oz package of fresh spinach, cleaned and chopped, (frozen, thawed okay)
* 2-3 shallots, diced.
* 3-4 cloves garlic-(more or less, to taste) chopped
* 1 cup flavored vegan bread crumbs-store bought or homemade okay
* 1 cup approx. tofu-mozzarella cheese, grated
* olive oil, as needed
* egg substitute to bind, optional
* salt, pepper to taste
* 1/8 teaspoon dried oregano and parsley

Directions:

Preheat oven to 450 degrees F. Clean eggplant and pierce
the skin all over with a fork or knife. Place a pan or
cookie sheet on the center rack, and put the eggplant on
the top rack, centered over the pan. Bake for about 1/2
hr, or until thoroughly soft. When done, carefully remove
from the oven and place in a large bowl. Let it cool
enough to be handled safely.

Lower the oven to 350 degrees.

Meanwhile, in a large frying pan, saute the red pepper
halves, turning them, until they are softened, but still
retain their shape. Remove from pan and place on a greased
baking sheet or roasting pan. Let cool.

Put the onion,
shallots and garlic in the pan used for the peppers and
saute over medium-low heat until softened and transparent.
Be careful not to burn.

While the onion mix is sauteing,
cut open the eggplant and carefully spoon the meat into the
bowl. Chop, or mash-a blender or food processor will do-
just don’t let it get watery-keep it “meaty,” but smooth.

Add the spinach to the onion mixture, gradually enough so
that it all incorporates. When the spinach wilts enough so
that there is room, begin adding the eggplant. Add more
oil as needed. Continue sauteing and when the vegetables
are well-blended, slowly add the vegan bread crumbs. Stir to
coat and continue cooking till the mixture is blended. If
needed,add egg substitute to bind. Throw in the oregano and
parsley, then season with salt and pepper to taste. Remove
from heat and let stand until you can handle it safely.

With a large spoon, fill each pepper half with mixture-as
much as possible (overflow is okay). Top with the tofu
mozzarella and bake in the oven till the “cheese” is melted
and lightly crusted. Cool for about 5 minutes. Serves 4
as a main dish, 8 as an appetizer or side dish.

Serves: 4 – 8

Preparation time: about 1 hour

Killer Tofu

Ingredients (use vegan versions):

* 14 oz regular tofu (firm)
* Brewers yeast (fine)
* soy sauce
* olive oil

Directions:

Cut the tofu into medium sized cubes.
Pour some oil into a frying pan (I use a non-stick wok and am
pretty generous with the oil too).

Add the tofu and then turn the heat up to high. Cook the
tofu until it starts to get brown and then add some brewers
yeast (again, I’m pretty heavy-handed with the stuff, so it’s
up to you how much you like).

After a few minutes add some soy sauce (I just splash some
on and like to get the tofu a medium bown in color).
Cook until the soy sauce has more or less evaporated.
Serve with rice, vegetables, black beans, baked potato and a
salad.

Serves: 2

Preparation time: 15 – 30 min

Bean and Potato Melange

Ingredients (use vegan versions):

* 1 tablespoon vegetable oil,
* 2 cloves crushed garlic
* 1 tablespoon crushed ginger
* 1 large can of kidney beans
* 1 large can of garbanzo beans
* 2 medium sized potatoes
* 1 medium can tomato paste
* 1 large onion
* 1 teaspoon chili powder
* 1 teaspoon curry powder
* 1 tablespoon turmeric
* 1 teaspoon salt
* 2 teaspoons whole cumin seeds
* corriander for garnish

Directions:

- warm oil in sauce pan

- soften onions in oil

- add cumin seeds and stir until fragrant(barely a few
minutes)

-add garlic, ginger stir until mixed well into mixture and
fragrant

-add tomato paste and enough water to make a paste that is
easier to stir but still has a thick consistency

-stir in chili powder, curry powder, salt, turmeric

-add enough water to cook the potatoes

-add the potatoes, stir occasionaly (and add more water if
needed to prevent potatoes from sticking) until potatoes are
cooked

- drain kidney beans and garbanzo beans cook just long
enough for these beans to absorb spices-maximum 10 minutes

This is a low fat recipe…the only fat comes from the oil.

Serves: 4

Preparation time: about 45 min

Artichokes and Tomatoes over Pierogies

Ingredients (use vegan versions):

* 1 package frozen pierogies
* 1 can of 10-12 count Artichoke Hearts, slice
* 1 can of diced tomatoes
* seasonings of your choosing
* 1 onion, chopped
* 1 clove of garlic, chopped
* olive oil

Directions:

Sautee onion and garlic in olive oil. When almost
thoroughly cooked, add artichoke hearts and diced
tomatoes. Let mixture simmer together.

Boil water and add
frozen pierogies until they float. Drain the pierogies, and put on a
plate. Spoon some of artichoke
mixture over the pierogies. The mixture of flavors is
amazing!

Serves: 4 – 6

Preparation time: 30 min

Marinated Carrots

Ingredients (use vegan versions):

* 2 lbs small baby peeled carrots
* 1 medium onion chopped
* 1 medium chopped bell pepper

Directions:

Cook carrots until tender in unsalted water. Add to other veggies.

Sauce

* 1 cup vegan sugar
* 1 teaspoon dry vegan mustard
* 1/2 cup vinegar
* 1 can condensed tomato soup (do not dilete)
* 1/2 cup salad oil
* 1 teaspoon salt
* 1 teaspoon pepper

Directions:

Mix and pour over veggies. Refridgerate for 4 hours or over
night. Will keep up to one
month in fridge. Serve cold.

Serves: 12 – 16

Preparation time: 20 min

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

Cherry Delight

Ingredients (use vegan versions):

* 21 cherry tomatoes
* salt 1 teaspoon
* pepper 1 teaspoon
* pinto beans can
* green onions 3 stalks
* paprika 1 teaspoon

Directions:

The tomatoes gets a really rustic
flavor if you first roast it. Just
light a candle and roast away. Then
split it in half and scoop out the
seeds of the tomatoes. Next take the
can of pinto beans and blend them in
the food processor with the
salt, pepper, paprika, and coarsely
chopped green onions. Once done take
out and put a little dollop of this
delicious mixture into your halves of
cherry tomatoes.

Serves: 7

Preparation time: 10 – 15 min

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