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Easy Tofu (formerly Pork) Sate

Ingredients (use vegan versions):

* 1/4 cup mango chutney
* 1/4 cup vegetable oil
* 1/4 cup ketjap manis
* 1/2 teaspoon curry powder
* extra firm tofu, (formerly pork), cut in 2.5cm (1″) cubes-for four people
* 1/2 cup peanut butter (smooth or crunchy)
* 3 tablespoon lemon juice
* 1/4-1/2 teaspoon sambal oelek
* 2 cloves garlic, minced
* 1/3 cup rice syrup

Directions:

Mix chutney, 2 Tbsp oil, 2 Tbsp ketjap and curry powder.
Marinate tofu in this mixture for at least one hour.

Thread tofu onto skewers; place on a rack in a shallow
baking pan. Bake at 160C (325F) for 15 minutes.

Combine peanut butter, lemon juice, 2 Tbsp ketjap, 2 Tbsp
oil, sambal oelek, garlic and rice syrup in a medium
saucepan. Heat to boiling and brush on all sides of tofu.
Bake for 10 minutes more and serve on rice. Use remaining
peanut sauce as a dip.

Serves: 4

Preparation time: 1 1/2 hours including marinating time

Ali’s Vegetable Curry

Ingredients (use vegan versions):

* dollop of oil
* 2 cloves garlic
* 1 large onion/2 smaller ones
* 3 large tomatoes
* 1 cup precooked chickpeas/lentils
* 1 large carrot
* 1 medium potato
* any other vegetables you might feel like
* 1/4 teaspoon each salt, ground cloves, ground tumeric
* 1/2 teaspoon each cinnamon, ground chilli peppers
* 2 teaspoon cumin

Directions:

Chop up your vegetables into bite sized pieces, and crush
your garlic, or chop finely.

Heat oil in heavy based pan (with fitting lid!) and cook
onions and garlic until onion is clear.

Add all the spices, stir, gasp, choak, put exhaust fan on.

Add tomatoes & stir. They should liquify a lot, and stop
you gasping.

Add other vegetables, and chick peas, and stir.

Cover with a tight lid, and leave to cook for 15 mins or
until vegetables are cooked. Stir occassionally, and you
may need to add a little water, depending on how juicy your
tomatoes are.

A little soy yoghurt is a nice addition to this too, makes
it nice and smooth, but still with a bite.

This is a recipe I got from my good friend Ali. It is
(apparently) a traditional Pakistani curry. You can
substitute any vegetables above, except the tomatoes and the
onions, as long as you keep to about the same amount.

Serves: 4

Preparation time: 30 min

Pancit

Ingredients (use vegan versions):

* 1 crown brocolli
* 1 crown calliflower
* 3 carrots
* 1 onions(yellow or vidalia:the purple one)
* 1 bunch green onions
* soy sauce and Stir Fry sauce
* noodles or Oriental style Nissan ramen noodles

Directions:

Ok, this is really easy.

You can buy the vegetables in a package frozen…but when you stir fry
you will have to
place in fresh onion and green onion.

For the noodles you can find any noodles in the oriental section of a grocery
store or go ghetto and use Oriental style Nissan ramen noodles.

Stir fry veggies seperate while boiling noodles…adding
minimal stir fry and soy. Then stir fry noodles a little at
a time adding in veggies and add as much sauce from then on
as you want.

This is really good and will make enough depending on how
much noodles you use. I suggest about 5 pkgs of Ramen or 2
pkgs of the other.

Preparation time: 30 min

Vegetable Pullao

Ingredients (use vegan versions):

* 1 cup Rice
* 1 1/2 cup Water
* 1 cup Vegetables
* 1/2″ Cinnamon stick
* 2 Cloves
* 2 Cardamom
* 1 1/4 teaspoon Salt
* 1/8 teaspoon Turmeric powder
* 1 teaspoon Dhania powder
* 2 Chilies or 1/4 teaspoon powder
* 1/2 can or 1 lb. (16 oz) Tomatoes
* 1/2 cup Coconut
* 1 bunch Coriander leaves
* 4 cloves Garlic
* 1/2″ piece ginger (made into a paste)
* 2 tblsp Butter
* 1 Onion cut lengthwise

Directions:

Wash the rice and drain the water. Extract one cup of water from
tomatoes. Pour the butter into a vessel and heat. Add cinnamon,
cardamom and cloves. Add onions and chilies and fry until onions turn
golden brown. Add ginger + garlic paste and turmeric powder paste and
fry until you get a nice smell. Now pour in the tomato water + 1 cup
water. Add coconut, coriander powder (Dhania powder), salt and let boil
Add rice + coriander leaves + vegetables. Reduce to low heat and let
the rice cook.

Easy Mexican Beans and Rice

Ingredients (use vegan versions):

* 3 cups cooked rice (1 cup raw)
* 1-2 Tbl. olive oil
* 1 onion, chopped
* 1-2 cloves garlic, chopped
* 1 small zucchini or yellow squash, sliced
* 1 can black beans, drained
* 1 can mexican-style stewed tomatoes, chopped
* 1 teaspoon cumin
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper

Directions:

While rice is cooking, chop vegetables and canned tomatoes. Saute
onion and garlic in minimal amount of olive oil until soft. Add
squash, and continue cooking until squash is done to your liking.
Add remaining ingredients; mix well and heat through. Serve
garnished with jalepeno slices, if you like.

Serves: 3

Preparation time: 25 min

Jangiri - Sweet

Ingredients (use vegan versions):

* 2 Cups Urad dhal (available from any store selling groceries from India)
* 1/2 teaspoon Orange/Yellow food colour
* 3 Cups Sugar
* 2 Cups Canola or Peanut Oil
* 6 Cardamom pods
* 2 ml Rose essence (From Sri Lanka/India)
* Jangiri/Imerthi/Jilebi(plain flour) - Sweet

Directions:

This is a mouth watering sweet from South India. The sweet that
I am addicted to and make it all the time at home. Throughout Northern
India you get variations of this Sweet made of plain wheat flour.
Though you get them in India(n) shops, home made is the best.

Procedure:

Soak Urad dhal in water overnight or minimum 3 hours. Wash it
thoroughly and blend it to a smooth thick batter of piping
consistency adding little water at a time. Best blended 2/3 cups
in 3 batches with food coloring.

For piping the batter, you can use a sturdy icing pipe with
round nozzle not more than 5mm dia. Make your own (like I did):
Take a thick cotton cloth 1 x 1 foot; punch a hole 3mm dia in the
centre of the cloth; button stitch it to strengthen the opening
either by machine or hand.

Make the syrup by boiling 3 cups of vegan sugar in 2 1/2 cups water in a
2 litre deep saucepan. Add split cardamom pods and rose essence.
Keep it on low fire on one burner. Leave a heavy ladle for dunking
fried jangiris in syrup.

Heat oil in a frying pan on an adjoining burner on a medium flame.
When the oil is hot make jangiris* one at a time directly over the
oil, one at a time. Make 3-4 pieces per batch. Fry 40-90 seconds
depending on whether you want your jangiris crispy or soggy. Remove
them from the frying pan with a skewer or a ladle and dunk them in the
syrup one at a time. The jangiris tend to float. Do not let them. With
the heavy syrup ladle hold it down. In 30 seconds, they will be well
soaked and ready for draining and laying out on serving tray. Help
yourself hot jangiri. It is well worth the effort!

* Piping jangiris is an art. It took me few attempts to master it. I
will try to explain it. Even if it is not of the perfect shape you will
still enjoy its perfect taste!

Half fill your piping bag. Or put 1/2 cup batter in your piping cotton
(stitched up as described earlier) and gather it from four corners and
hold it like a piping bag. Pipe over the hot oil, an inch above the
surface of the oil, (not a job for a faint-hearted cook) with a steady
hand, a quick 2 rings of spiralling circle closely adjoining each
other (as you pipe it will try to move away); continue piping
small cicles in one continuous thread over the ridge formed
by the spiral and finish when the small circles cover the
entire ridge; break off by stopping the piping. Move the jangiri
away and pipe 2-3 more. You can practice over your batter
itself before trying on the hot oil.

You will enjoy every bit of your effort!

Serves: 15

Preparation time: 2 hours

Lebanese Aubergine and Courgette Curry

Ingredients (use vegan versions):

* 1 large aubergine/ eggplant
* 2 courgettes/ zucchini, cut into 1cm squares
* 1 large onion
* 2 450g tins of plum tomatoes
* mint
* chilli powder
* turmeric
* splash of olive oil
* 2 cloves of garlic
* salt and pepper to season
* serve on a bed of basmati rice

Directions:

Shallow fry the onion in olive oil in a large saucepan and add diced courgettes once the
onion has become soft.

In another pan cook the diced aubergine in a little oil and add water if the aubergine
becomes too dry in the cooking process. Add to the onions and courgettes once cooked.

Add the tomatoes and crushed garlic. Then add chilli and turmeric according to taste as
well as a generous helping of mint.

Add salt and pepper to season.

Serves: 4

Preparation time: 1/2 hour

African Bean Soup

Ingredients (use vegan versions):

* 2-3 mediam onions
* 2 red bell peppers
* 200 gr mushrooms
* 2 cups kidney beans (soak in water overnight - cooked in water - the water is used later)
* 1-1 1/2 pk. creamed of coconut
* 2 cups hot water
* 2 cans tomatoes
* 4 tablespoon tomato puree
* 2 large broccoli heads
* curry
* pepper and vegetable salt
* grated coconut

Directions:

Onions, bell peppers and mushrooms are saut�ed in a large frying pan. Set aside.

Put next 6 ingredients in a pan and simmer for about 20 minutes. Add the Curry, salt
and pepper. Then add onion, bell pepper and mushroom mixture. Put grated coconut over and
serve with vegan bread.

Serves: 4 - 6

Preparation time: 30 min

Delicious Vegetable Paella

Ingredients (use vegan versions):

* 1/4 cup of olive oil
* 1 small onion, chopped finely
* 2 pressed garlic cloves
* 2 sliced tomatoes
* 3/4 cups of rice (basmati or any long grained)
* a pinch of saffron
* 1 red and 1 yellow bell pepper cut into pieces
* 2 handfuls of thawed, frozen peas (not canned)
* 2 handfuls of cut, cooked, green beans (not canned)
* 1/2 cup of cut broccoli
* 3/4 cup of vegetable stock or soup (I used Pacific Foods Vegetable broth)
* salt, chopped parsley, a bit of lemon juice
* a dash of sweet paprika

Directions:

Fry the onion and garlic in a big, deep skillet
with the olive oil. When it starts to wilt and
turn yellow, add the cut vegetables and cook for
about 10 minutes on medium heat. Add the rice,
salt to taste (remember stock or broth has salt!)
and a bit of saffron. Mix well and add the
broth. Cook on low to medium heat stirring
occasionally for about 20 minutes or until rice
is cooked according to preferred consistency. Do
not overcook or it turns mushy and lumpy. Add a
bit of water if it gets too dry. Remove from
fire and before serving add some fresh, chopped
parsley and a dash of lemon juice (about a
tablespoon).

Serve with a big bowl of salad with Italian
dressing.

Serves: 4 - 5

Preparation time: 45 min

Fatfree Potstickers

This is a time and labor intensive recipe, but when it’s done, you’ll be
very happy as you suck down dozens of these things which usually go for
6/$3 in restaurants!

You’ll need:

Ingredients (use vegan versions):

* 2 packages of prepared potsticker or gyoza skins (find ones without egg). They are about 3″ in diameter, round.

Directions:

Prepare filling:

In a large pot, ’saute’:

Ingredients (use vegan versions):

* 6 large carrots, grated
* 1/4-1/2 small head of cabbage, sliced thinly
* 1/4 cup unsweetened vegan rice wine

Directions:

When carrots and cabbage have softened, place about 1/2 of the carrot/cabbage
mixture in a food processor and process with:

Ingredients (use vegan versions):

* 1 can (small, 10 oz?) bamboo shoots
* 1 handful of dried shiitake mushrooms, soaked (10-20+ mushrooms, to taste)

Directions:

Mix blended stuff with unblended cabbage and carrots and add:

Ingredients (use vegan versions):

* 1 cup textured soy protein, hydrated with some mushroom-soaking water, then drained
* 2 tablespoon white or yellow miso, mixed until smooth with about 1/4 cup water
* soy sauce to taste
* white pepper to taste
* chopped scallions (optional)
* 2 tablespoon cornstarch, mixed until smooth with about 1/4 cup water

Directions:

The filling should be moist and cohesive, but not drippy, so adjust water
amounts.

Place a small blob of filling in the center of each potsticker wrapper.
Fold the wrapper in half, using water to seal. Join the points of the
resulting half circle together, which will result in a little round ‘hat’;
it looks sort of like a tortellini (tortellinus?). Or do the traditional
potsticker fold if you know how (it’s harder to explain).

Place several potstickers on a bed of cabbage leaves in your bamboo steamer
over a pot of boiling water. Cover, and do something else for about 7 min.
Eat potstickers immediately with a sauce of:

Ingredients (use vegan versions):

* 1 part soy sauce
* 1 part rice vinegar
* some grated fresh ginger or chopped scallions

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