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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

Tasty Sweet Balrey Entree

Ingredients (use vegan versions):

* 8 oz. pearl barley (about 5 cups cooked)
* 1 sliced onion (pref. walla-walla sweet)
* 3-4 sliced carrots
* 1 jicama, cubed
* 1 apple, cored and cubed
* 1 clove garlic, or 1 teaspoon dried garlic
* 1-2 teaspoon boquet garni
* dash garlic powder
* dash vegan Worcestershire sauce (optional)
* dash salt
* dash tarragon (opt.)

Directions:

Cook barley in boiling water until done (about 30-45
minutes). Meanwhile, in large skillet, sautee onion and
carrot in olive oil or veg. broth on medium-high heat about
7 minutes, or until it begins to soften. Add cubed jicama,
all other ingredients except apple and salt. Sautee about
20-25 minutes, or until vegetables are nearly done al dente
(still fairly firm, but not crunchy). Add apple, stir and
cover. You may wish to add liquid at this point to avoid
scorching, or stir frequently. Do not cook for more than 5
minutes. If barley is not yet done, remove from heat and
cover.

Drain and rinse barley, add to mixture, stir and salt to
taste.

Preparation time: 30 min

Batter Fried Veggies Of Joy

Ingredients (use vegan versions):

* 3/4 cup unbleached white flour
* 1 cup vegan soymilk
* 1/4 cup blue corn
* 1 tablespoon olive oil
* 1 tablespoon spike or seasoning
* 1/2 teaspoon turbinado vegan sugar
* nutritional yeast to taste (1+ tbsp)
* sufficient oil to deep fry
* optional - 1/4-1/2 cup cajun seasoning (check ingredients carefully)

Directions:

Mix all the dry ingredients in a large bowl. This mixes
easily by hand and will probably make a big purple mess if
you use a mixer.

Add soy milk and mix until a thick batter forms.

This batter may be too thick based on the amount of
seasoning you add, additional soy milk may be needed. Try
not to thin the batter out too much or it may not stick as
well.

I use a deep fryer on my back porch to prevent the oil from
greasing up the kitchen and house. You will want to heat
your oil up to 375 or so while you make the batter.

Clean and slice veggies to a size you would like and pour
them into the batter.

Stir batter over veggies until they all have a nice coating.

Deep fry in small batches for about 4 minutes per batch.

Enjoy them with tofu ranch (Silken Tofu and 1 packet of vegan
ranch dip) and/or your favorite sauce.

Serves: 3 - 4

Preparation time: 20 min

Half-Baked Tomatoes

Ingredients (use vegan versions):

* 2 tomatoes
* 1 clove garlic
* basil, oregano, other spices to taste
* 1 tablespoon olive oil

Directions:

Simply halve the tomatoes, cut across the exposed side an
x with a knife, spread garlic and other spices in the cuts
and drizzle with olive oil, bake on 350 degrees for around
10 minutes. Easy, fast and very tasty

Serves: 4

Preparation time: 12 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

Delicious 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

Preparation time: about an hour

Easy Stuffed Mushrooms

Ingredients (use vegan versions):

* 1 package stuffer size mushrooms, or around 3 per person
* 1/4 cup pesto
* 1/8 cup vegan parmesan
* 1/8 cup bread crumbs, plain
* black pepper
* olive oil

Directions:

Mix pesto, parmesan, and bread crumbs
together to your desired consistency.
Season with pepper. Stuff into
mushrooms and place on a baking sheet,
drizzle with olive oil. Bake at 350
for 20-25 min until mushrooms are
tender.

You can use basil pesto, walnut pesto,
even sundried tomato pesto is yummy.

Serves: 6 - 8

Preparation time: 30 min

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.

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