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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

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

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

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

Mr. Falafels Falafel

Ingredients (use vegan versions):

* 1 cup dried chickpeas (garbanzos) soaked in 5 cups of water for 25 hours
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup finely minced onion
* 2 tablespoon finely minced parsley
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 2 cloves garlic
* Freshly ground pepper
* 1 tablespoon lemon juice
* a pinch (or more) of cayenne pepper
* oil for frying (i.e. canola, sunflower, avocado)

Directions:

This recipe was originally posted on
Vegweb’s forums by the user “MrFalafel”
whilst vegweb had forums. It’s possibly
some of the best falafel ever.

Drain the chickpeas and put them into
the container of a good processor or
blender. Add the baking soda and
salt. Turn the machine on and blend
until you have the texture of coarse
bread crumbs or fine bulgur wheat. You
should NOT have a paste.

Empty the chickpeas into a bowl. Add
the onion, parsley, cumin, coriander,
garlic, black pepper, lemon juice, and
cayenne. Mix gently with a fork. Do not
pat down. This mixture should be loose
and crumbly.

Put 2 inches of oil in a wok or other
utensil for deep frying and set to a
heat on a medium-low flame. You need a
temperature of 350 to 375 degrees F.
While the oil heats, form the first
batch of patties. Using a very light
touch, form patties that are about 2
1/4 inches in diameter, about 3/4 inch
thick in the center and less so at the
edges. Do not pat down or try to be
too neat. The patties should just
about hold together. Put as many
patties into the hot oil as the utensil
will hold in a single layer. Fry about
4 minutes or until the patties a
reddish brown on both sides. Turn at
least once during the frying process.
When the patties are done, remove them
with a slotted spoon and drain on a
paper towel. do all of the patties this
way.

That’s pretty much it. Here’s some tips:

1. Use the right oil: Olive oil is not
good for frying, due to its low smoke
point. Choose an oil with a higher
smoke point, such as Canola, sunflower
or avocado oil.

2. Use fresh herbs & spices where
possible. The fresher they are, the
better they taste

3. If you substitute dried chickpeas
with canned, don’t add salt, since
canned chickpeas contain salt anyway.

4. Falafel is best served in a pita
with salad.

Serves: depends how hungry you are

Preparation time: 40 mins (plus soaking time for chickpeas)

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

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

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