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Green Beans Amaretto

Ingredients (use vegan versions):

* 1 LB green beans
* 1 tablespoon veg. stock plus 1/3 cup water
* 1 lemon zest
* 1/2 cup sliced almonds
* 1 cup and 2 tablespoon ammeretto
* 5 tablespoon non-hydrogenated vegan margarine(no salt)
* vegan sugar water

Directions:

- Cut ends of green beans.
- Boil green beans in vegan sugar water for 3 minutes.
- Flame ammeretto 1 cup in saut`e pan.
- In Saute pan add 1 tablespoon veg. stock and water.
- Let it reduce to a third.
- Add 5 tablespoons margarine.
- Put green beans in pan.
- Add sliced almonds.
- Put in 2 tablespoons ammeretto.

Serves: 4

Preparation time: 30 min

Quick and Easy Black Beans and Rice

Ingredients (use vegan versions):

* 2 servings rice, prepared to package directions, and kept warm
* 1 (15 oz.) can black beans, 1/2 drained
* 1 tablespoon olive oil
* 1/2 onion, diced
* 1/2 bell pepper, diced
* 2 carrots, diced
* 2-3 cloves garlic, minced
* 1/8 teaspoon cumin
* 1/8 - 1/4 teaspoon chili powder
* cayenne pepper, to taste
* fresh minced cilantro, to taste
* 1/2 teaspoon apple cider vinegar
* salt and pepper, to taste

Directions:

Heat the olive oil in a medium saucepan
over medium-high heat. Add onion, bell
pepper, carrots, and garlic, and saute
for about 7 minutes, or until the onion
is very soft and the carrots begin to
soften. Add the can of beans, cumin,
chili powder, cayenne, and cilantro.
Mash the beans up a bit with a potato
masher for a creamier texture. When hot,
taste for seasonings, and add vinegar,
salt and pepper if desired. You
shouldn’t need to add much salt, if any.
Serve over rice.

Serves: 2 - 3

Preparation time: 30 min

Mujardarah - Lentils with Rice

Ingredients (use vegan versions):

* 1 cup of lentils
* 2 cups of rice
* 2 large onions
* 3 cups of water
* 1 teaspoon cumin
* 1/4 cup oil
* salt and pepper to taste

Directions:

Combine lentils,water,salt,and pepper. Cook over medium heat for 7 minutes or until
lentils are half cooked.

Add rice, cumin powder. Cook until water is asborbed and rice is tender.
Quarter and slice onions. Fry in oil until dark brown. Drain onions and reserve( to
garnish over mujardahrah) Pour the cooked oil over Mujardarah. Mix Well.

Garnish with onions. Serve with finely chopped cucmber and tomato.

Black Beans with Mushrooms

Ingredients (use vegan versions):

* 1 onion, chopped
* 1 green bell pepper, chopped
* 1 package fresh mushrooms
* 2 cans black beans, drained and rinsed
* a little olive oil
* a little vegan red wine vinegar

Directions:

Saute the onions, peppers, and mushrooms in the
olive oil. Turn the heat down to medium low and
add the black beans until they are warm, and add
a sprinkle of vegan red wine vinegar… it’s as easy as
that! It’s also great served over rice.

Serves: 4

Preparation time: 15 min

Home Baked Beans

Ingredients (use vegan versions):

* one pound of white beans
* medium chopped onion
* two teaspoons of vinegar
* 1 teaspoon of prepared vegan mustard
* 1 to 1 1/2 teaspoon of salt
* 1/3 cup of vegan brown sugar
* 1/2 cup of tomato juice
* 1/4 cup of ketchup
* 1/4 cup of shortening

Directions:

Soak one pound of white beans overnight. After beans have
soaked place in a large baking pot. In the pot place a medium chopped
onion add two teaspoons of vinegar and 1 tsp of prepared mustard.
Add 1 to 1 1/2 tsp of salt and 1/3 cup of brown vegan sugar. To the pot add
about 1/2 cup of tomato juice and 1/4 cup of ketchup. Add a touch of
ginger and a little savoury. Top it off with 1/4 cup of shortening
{more if desired } the shortening is very important for tender juicy
beans. Cook in a slow oven at no more than 250 degrees for about 8
hours. This recipe is old and simple but very delicious.

Lentil Dahl

Ingredients (use vegan versions):

* lentils
* loads of garlic (to taste)
* garam masala
* paprika
* ginger
* chili powder
* black pepper
* oil

Directions:

1. Boil some lentils (or split peas or whatever) until nice and mushy.

2. Separately, fry loads of garlic (to taste) in a little oil.

3. Add garam masala, paprika, ginger, chili powder, black pepper to oil
in whatever quantity you’d like best (I like lots of garlic and garam
masala with a fair bit of chilli for whack).

4. Then simply mix the two lots to form a rather unpleasant-looking
gunge.

It goes well with curry.

Black Bean Crockpot Chili

Ingredients (use vegan versions):

* 2 cans black beans, with the liquid!!
* 4 roma tomatoes, diced
* 1 red or yellow onion, diced
* 6 cloves garlic, minced (or use 2 tablespoon of the jarred kind)
* 1 tablespoon of cumin
* 1 small can tomato paste

Directions:

**It’s best to make this EARLY in the day…the longer it
cooks, the better it is!**

1. turn Crock Pot on low, and throw everything in. You can
saute the onions first in a little oil, but it’s just as
good when you don’t.

2. when it’s good and hot (I usually give it at least 3
hours!), serve it over rice, or just with vegan cornbread and a
good green salad.

Serves: 6 - 8

Preparation time: 20 min

Oklahoma Style Red Beans and Rice

Ingredients (use vegan versions):

* 2 cans of large red kidney beans
* 1 can of chunky Ro-Tel tomatoes & chiles
* a whole bunch of cayenne pepper
* 2 teaspoon of Tony Chachere’s Creole seasoning (optional)
* 1/4 cup of V-8 vegetable cocktail
* 1 teaspoon of oregano
* 1 cup of Minute Rice

Directions:

1. Fetch a pot.

2. Fetch another pot and prepare your Minute rice.

3. Go back to the first pot and put in the Kidney beans
(do not drain) , then the Ro-Tel (drained), and all of
the rest of the ingredients. Cook with medium
heat for about ten minutes, stirring OFTEN.
Reduce heat to low, and stir in the rice. Let
simmer for five minutes.

4. Allow to cool.

5. Serve with fried potatoes, a slice of red onion, and a
mason jar full of vegan with a shot of vegan whiskey
poured in.

6. Keep a glass of soy milk nearby to
help with the spiciness factor (DONT
DRINK WHAT’S IN THE MASON JAR) You want to
keep your food down, don’t you?

Serves: 3 - 4

Easy Lentil and Potato Bake

Ingredients (use vegan versions):

* 1 can of pre-cooked lentils
* 1 can of chopped tomatoes (325gm)
* 1 teaspoon each of cumin, sweet paprika and turmeric
* 2 cups of cooked rice (left overs are perfect)
* 1 teaspoon of minced garlic
* 1 chopped spring onion
* 5 small potatoes (cut into small stewing pieces)
* 2 medium potatoes for topping thinly sliced
* 1/2 - 1 cup of grated soy cheese

Directions:

Preheat oven to 180 deg cel.

Drain lentils and combine with can of
chopped tomatoes, spring onion, minced
garlic and dry ingredients (NOT the
rice yet) in a medium size pot.

Take medium diced potatoes and
microwave until relatively soft. Add
into pot and put onto simmer until
potatoes are soft (as in a stew).

Once potatoes are tender add rice to
mixture, stir and simmer for a few
more minutes.

Pour mixture into large lasagna or
casserole dish. Lay thinly cut
potatoes on the top and sprinkle with
Soy cheese or Chreeze mix. Place in
oven for 10 mins - until potato slices
are tender.

Serve as a side dish or larger
portions (feeds 4) as main.

Serves: 6

Preparation time: 20 min

Lentil Hash

Ingredients (use vegan versions):

* 2.5 cups cooked lentils
* .5 small onion
* 1 cup dry vegan bread crumbs
* .25 cups sesame seeds
* .33 cups water
* .5 teaspoon salt
* .25 cups whole wheat flour
* .25 cups shredded carrots

Directions:

Mash the lentils with a fork. Mince the onion, and mix all
ingredients. heat some oil in pan (actualy, I had to use two pans),
throw the whole mess in there. Cook it like any hash; that is, fry it
for a few minutes on one side until it crisps, then scramble it and
fry it again until the new side crisps. Serve it whenever it looks
done to you.

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