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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

Mooshi

Ingredients (use vegan versions):

* cole slaw veggies
* white corn tortillas
* tofu
* ginger
* garlic
* tamari

Directions:

Saute shredded veggies until the soften and then add tofu,
ginger, garlic and a few drops of tamari.

Steam white corn tortillas until soft and roll veggies
inside them.

Serves: 2

Jah-Maken Stew

Ingredients (use vegan versions):

* 2 cups of Rice (long grained)
* 1 sprig of thyme
* juice of 1 coconut
* 1 scallion
* 2 tomatoes
* 2 onions
* 2 large carrots
* 2 Irish potatoes
* 1 cho-cho (a green pear shaped squash)
* 1/2 of a small cabbage
* 1 scotch bonnet (or habenaro pepper)
* 1 Tablespoon of non-hydrogenated vegan margarine
* 1/8 Cup of Small red beans(cooked)
* “old-bay” seasoning (as desired)
* black pepper (as desired)
* a little oil

Directions:

Part I:

Shave cabbage (thin) into large cooking pot. Chop
tomatoes, potatoes, carrots, onions, cho-cho, and scotch
bonnet pepper into the pot. Lightly coat them w/ the oil
and toss w/ the spices. Then cover the pot tightly and cook
over medium heat (turn the flame lower after you hear it
cooking). They will be done when carrots are soft.

Part II:

Drop rice in a smaller cooking pot. Add coconut milk and
just enough water so it sits about 3/4 inch above the rice.
Add the margarine ,thyme and scallion (chopped). Cook over
low heat until done.

Serves: 4 (big serving)

Preparation time: 30min

Delicious Eggplant with Coconut Milk

Ingredients (use vegan versions):

* 2-3 Chinese eggplants (long thin eggplant)
* 1 can coconut milk
* 4 minced garlic cloves
* 1/2 sliced red onion
* 1 teaspoon finely minced ginger
* 5 fresh basil leaves (shredded)
* oil for saut�ing
* mint leaves for garnish

Directions:

1. Slice the Chinese eggplants with a
diagonal cut into 1/2-inch thick round
slices. It’s important to use Chinese
eggplants — regular eggplants take a
long time to cook and are not as sweet
as Chinese ones.

2. Heat a wok or saute pan with some
oil (approx. 1 tbsp) at medium-high
heat.

3. Add onions, garlic and ginger.
Saute for approx 2-3 minutes. Add
salt & pepper to taste. Try adding a
dash of nutmeg as well — it really
brings out the flavour of the red
onion.

4. Add approx. 3-4 tablespoons more oil to
the pan, and add the eggplant. Saute
until the eggplants become soft with
still some hard spots.

5. Add 1 can of coconut milk. Reduce
heat to a vigorous simmer. Add
shredded basil leaves. Simmer approx.
10-15 minutes so the sauce thickens
and the eggplants are entirely soft.
Add salt + pepper to taste.

Garnish with mint leaves and serve
with hot steamed rice (Basmati is very
good with this dish). This is one of
my favourite dishes to make — and so
easy!

Serves: 4

Preparation time: 30 min

Greek Spinach Pie

The Dough:

Ingredients (use vegan versions):

* 3 cups all purpose flour
* 1 cup warm water
* 2 tbl spoons oil
* 1/2 spoon oregano
* dash of salt

Directions:

Mix ingredients; knead for about 2-3 minutes; adding flour to until it
doesn’t stick to the hands - separate into 3 equal parts.

The Filling:

Ingredients (use vegan versions):

* about one pound of thawed frozen spinach- i prefer the chopped leaves kind
* a couple of chopped green shallots (can replace with 1/3 white onion)
* 1/2 cup finely chopped parsley
* salt, pepper, thyme

Directions:

Mix ingredients.

The Assembly:

Roll out the 3 dough balls- so that each one is a bit bigger than your
baking pan (i use 8×12 in.)- the amount of dough, for that size will
give you the right thickness.

Place the first layer on the greased pan, with ends hanging over the
pan rim - add half the filling.

Follow on with the second dough layer -add the rest of the filling.

Finish off with the last dough layer; fold the dough layers together.

Pluck a few holes, making sure you go through the second layer of
dough.

Bake for 3/4 hour at around 400F.

Pan Fried Noodles with Tofu and Red Curry Broth

Ingredients (use vegan versions):

* 1 pound precooked Hong Kong noodles
* 3 tablespoons Red Curry Paste
* 15 leaves fresh Chinese bazil, chopped
* 8 stalks Scallions, chopped
* 2 cans Straw Mushrooms
* 6 cloves Garlic, sliced
* 8 oz package Spicy Dry Tofu, sliced
* 8 fresh Thai chilis
* 4 tablespoons & 1 tablespoon Hot Sesame Oil
* Soy Sauce
* 6 cups Vegetable broth

Directions:

Place whole Chilis onto aluminum foil and coat with 1
tablespoon Sesame Oil. Close foil loosely and broil until
soft, about 10 minutes.

In a pot, bring broth to a boil. Add tops of chopped
scallion and 1 chopped garlic clove to broth. Keep at a
simmer.

Heat Sesame Oil in wok or large cast iron saute pan to
medium-high heat.

Remove stems of Chilis and place into pan with garlic, curry
and then scallions, tofu, basil and mushrooms. Saute for
8-10 minutes. Add noodles and saut� for 5 more minutes,
until noodles are crisp, adding Soy Sauce to taste.
Place contents of wok into four bowls. Ladle 2 scoops of
Broth into each bowl. Garnish with fresh basil leaves and
serve.

Serves: 4

Preparation time: 40 min

Korean Vegetable Pancakes

Ingredients (use vegan versions):

* 1 cup of Korean “Buchim” pancake mix
* 1.5 cups of water
* miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.)
* extra virgin olive oil (or other light cooking oil)
* 1 tablespoon sesame oil
* sprinkle of sesame seeds
* 1/2 soy sauce

Directions:

This recipe is a lot like the “scallion pancake”
appetizer that you find at many Chinese
restaurants. You can buy the “buchim” mix at
any Korean grocery store. This is basically
just a mixture of wheat flour, salt, vegan sugar, and
baking powder. So if you can’t find a Korean
grocery story near you, you can easily make
the pancake mix yourself.

To prepare this dish, first chop up any
vegetables you want to put into the pancakes.
I suggest zucchini, onion, scallion, enoki
mushrooms, and even Korean kimchi.
Traditionally, the vegetables are cut into thin
slivers or are diced.

Mix the water, pancake mix, and vegetables
together in a bowl. With a little olive oil or
other cooking oil in the pan, fry the pancakes
till brown on either side. Over a medium heat,
this should take about 5 minutes on each side.
Make sure the pancakes are quite thin. If they
are too thick, the inside will be goopy and the
vegetables won’t cook fully. Properly cooked,
these pancakes shuld be light and somewhat
crispy, not thick and fluffy like regular
pancakes.

Dipping Sauce: Mix sesame oil, soy sauce,
and sesame seeds in a small bowl. You can
also add dried and crushed seaweed if you
like.

Cut the cooked pancakes up into several slices
(like a pizza). Serve hot with dipping sauce. I
also recommend dabbing the pancakes with a
paper towel to remove any excess cooking oil.

Serves: 2 - 4

Preparation time: 15 min

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