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Mushroom Seviche

Ingredients (use vegan versions):

* 3 cups chopped white mushrooms
* 2 cups chopped fresh tomatos
* 1/2- 1 cup chopped onions
* 1/2-1 cup chopped pitted green olives
* 1 cup fresh chopped cilantro
* 1 avocado cut in small cubes
* 1- 2 serrano or jalapeno chile minced (optional)
* salt and pepper
* freshly squeezed lime juice (enough to cover mushrooms)

Directions:

Chop mushrooms and cover (or almost cover)with lemon juice.
leave to marinate for one or two hours, this will “cook”
them. Mix with all other ingredients, do not drain the
lemon juice.

Serve with corn tostadas.

Serves: 4

Potato Balls

Ingredients (use vegan versions):

* 4 med potatoes
* 1 cup frozen peas
* 4 green chillies (more if you like)
* 1 cubic inch ginger
* 1/2 cup chopped cilantro leaves
* 1/4 teaspoon asafoetida powder (optional)
* 1/2 teaspoon salt
* 2 cups flour
* 1 teaspoon red chilli powder
* oil to deep fry

Directions:

Prepare batter:

Mix flour, red chilli powder and 1/2 tsp
of salt in water to make a batter. Batter
should be thick enough to coat the back of
a spoon thickly.

Prepare Filling:

1. Boil potatoes well in water.

2. Peel off skin and mash potatoes.

3. Grind together green chillies and ginger
to a fine paste.

4. Add peas, salt , ground paste, cilantro,
asofoetida to the potatoes and
mash together.

Put it all together:

1. Make balls of the potatoes mixture,
1 inch in diameter.

2. Heat oil enogh to deep fry.

3. Drop a bit of flour batter into the oil
to check if it hot enough. If the batter
rises up to the surface immedidately with a sizzle,
you are good to go.

4. Dip each potato ball into batter, coating it
smoothly with a thin layer of batter and
fry till golden brown.

5. Serve immdeiatly after draining excess oil from the
potato balls.

6. Tomato ketchup is a good accompaniment.

Serves: 4

Preparation time: 40 min

Black Bean Dip

Ingredients (use vegan versions):

* 1 can black beans (washed and drained)
* olive oil
* garlic
* white pepper
* cummin
* 1/4 cup of dry vegan white wine

Directions:

Heat mixture of olive oil, garlic and herbs (add to taste).
Add Black Beans, cover, and simmer for 5 minutes. In
blender, pure black beans and add vegan wine. Serve with vegan crackers,
toasted vegan pita bread, tortilla shell.

Barley Stuffed Butternut Squash

Ingredients (use vegan versions):

* 1 med to large butternut squash
* 1 cup pearl barley, uncooked
* 2 1/4 cups apple juice, unsweetened
* 2 tablespoons olive oil (extra virgin, light)
* 1 small yellow onion, chopped
* 2 stalks Celery, chopped
* 1/4 to 1/2 cup walnuts, chopped
* 1 1/4 teaspoons each - dried tarragon & sage
* dash of garlic powder, as desired
* dash of salt, as desired
* black pepper, as desired
* 1/2 cup brown vegan sugar
* 1/2 cup apple sauce, unsweetened
* additional brown vegan sugar, to taste

Directions:

1. Preheat oven to 350 degrees.

2. In a medium saucepan, bring apple
juice to boil; add barley; cover and
reduce heat to low; simmer until liquid
is absorbed and barley is cooked,
stirring occasionally.

3. Meanwhile, cut squash in half
lengthwise and scoop out seeds. Spray
cut sides and a 9 x 13 inch baking dish
with cooking spray; put squash cut side
down into baking dish. Roast for
approx. 1 hour, or until they feel soft
when pushed down with finger. Let
squash sit until able to handle
comfortably. Increase oven temp to 400
degrees.

4. While squash if cooling, put olive
oil in skillet over medium heat. Add
onion and saute for 2-3 minutes;
add celery and saute for about 2
minutes; add walnuts and saute until
onion is translucent and walnut are a
bit toasted. Reduce heat to low.

5. Scoop out pulp from squash halves,
leaving shells intact. Add squash to
onion mixture and mix well; add spices
and mix well. Add applesauce and brown
sugar, stirring until well mixed (over
low heat). Stir in cooked barley till
mixed.

6. Put mixture in squash shells.
Sprinkle with additional brown sugar,
if desired; put in oven and cook until
heated through.

This recipe can be used as a main dish
for 2 people. Round out with a salad
and some vegan bread. Or use as a side dish
for 4 to 6 people, where the squash shells
are used as a “serving dish”. The
spices used mix together surprisingly
well. A flavor that needs to be tasted
to fully appreciate.

Serves: 6

Quick Seasoned Potatoes

Ingredients (use vegan versions):

* Complete seasoning-preferrably Badia Brand.
* Potatoes
* Pam cooking spray or personal choice of flavor

Directions:

Slice potatoes in 1/2 inch slices or smaller-
put in microwavable plate-
season-
spray-
Pop into Microwave for 7.5 minutes-
flip potatoes-
put into microwave for an additional 7.5 minutes
viola!

Preparation time: 15 min

(NON Meaty) Meaty Meatballs

Ingredients (use vegan versions):

* “fake ground beef” (you will need about 2 pounds)
* salt and pepper
* sweetener of choice (syrup)

Directions:

Find ground beef in your grocer’s freezer that is labeled
“fake ground beef” (you will need about 2 pounds). Add salt and
pepper and a touch of sweetener. Pre-heat oven at 375.
Roll approx. 20 meatless meatballs and cook for 25-30 minutes or
until golden brown

Serves: 10

Preparation time: 35 min

Easy Okra

Ingredients (use vegan versions):

* 1 pound okra
* 1 medium onion
* 4-5 cloves garlic, peeled and chopped
* 1 tablespoon ginger, peeled and chopped finely
* 1 tablespoon lime juice
* salt
* jalapeno, optional
* 3 tablespoon vegetable oil

Directions:

1. Cut the both ends off each okra, and then cut them in two
halves longitudinally. Mix them with lime juice in a bowl.

2. Cut peeled onion into two halves then each half into
longitudinal slices.

3. Put the oil in a sauce pan , add chopped garlic & ginger
and fry for one minute. Then add onion. Fry all these
together till onion becomes very light brown (4-5 minute).

4. Stir in okra mixture. Sprinkle salt to taste, and add
chopped jalapeno (optional).

5. Cook for 8-10 minutes, but stir after every 1-2 minute
till okra is tender.

6.Sprinkle freshly ground pepper on top.

Serve as side dish or with vegan bread.

Serves: 4

Preparation time: 15 min

Easy Baking Powder Biscuits

Ingredients (use vegan versions):

* 2 cups flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 4 tablespoons vegan margarine
* 3/4 cup water

Directions:

Mix together dry ingredients. Add
vegan margarine and water, mix with fork. When
dough forms a ball knead it for at least
one minute. Roll out to 1/2″ thick. Cut
with the edge of a cup or glass.

Bake at 450 degrees for 12-15 minutes.

Serves: 1 dozen

Preparation time: 30 - 45 min

Green Enchiladas

Ingredients (use vegan versions):

* 1 broccoli bunch
* 2 carrots peeled and diced
* 1 tablespoon Paul Prudhommes Veggie Seasoning
* 1/4 cup of water
* 8 corn tortillas
* 2 tablespoons of olive oil
* 4 medium tomatillos
* 1 small jalapeno pepper (optional)

Directions:

Separate broccoli, peel and dice carrots. Place in pot with 1/4 cup
of water and season with veggie seasoning. Cook on high for 5 min.
approxitmately. Steam veggie until all water is evaporated. Let sit to cool.
In another pot, bring some water to a boil and add tomatillos and
jalapeno pepper. Boil for 10min. Remove from heat and place in blend
er. Add a dash of salt blend at high speed until pureed. Let set.
Heat corn tortillas in a flat skillet with olive oil. Note: only add
olive to one side of tortilla to heat and soften.
Stack tortillas in a pile. Then add the veggies and roll
into a tight taco. Place them in a baking dish. Bake for 10min. on
300 degrees. Serve on a bed of white rice topped
with mashed avocados and green sauce.

Serves: 4

Preparation time: 40 min

Enchiladas Calabazas

Ingredients (use vegan versions):

* 8 corn tortillas
* 4 cups cooked or thawed frozen squash
* 1 small container of vegan cream cheese
* 1 large onion
* 1-2 tablespoon chili powder
* corn oil
* bottled enchilada sauce to cover
* guacamole

Directions:

Chop the onion very fine and saute in
the olive oil until quite soft. In a
bowl mix the squash, cream cheeze, chili
powder, and sauteed onion. Divide it and
roll it up in the eight tortillas, and
place in a shallow casserole side by
side. Cover with enchilada sauce, and
bake at 325 for 10 or 15 minutes (until
the tortillas are done- this varies
greatly with the brand you use- and the
sauce is hot).

Serve topped with
guacamole and chopped cilantro.

NOT low fat! Unless they make fat free
vegan cream cheese, and you leave out the
guacamole. . .but it sure is good!

Serves: 4

Preparation time: 45 min

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