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Fragrant Savory Mashed Potatoes

Ingredients (use vegan versions):

* new potatoes (thin skinned, red ones)
* salt
* olive oil (infused with herbs…if not available, just use plain extra virgin)
* non-hydrogenated vegan margarine (optional)

Directions:

Peel potatoes and cut into small chunks. I approximate
about one small potato per serving. Bring to a boil and
then simmer for about 10-15 minutes until the potatoes are
tender. Drain them in a colander and immediately put them
in a large bowl. Add olive oil (few TBSP at a time) and a
pinch of salt. Whip up with the electric mixer on high
speed while the potatoes are still hot. Mix very well for
about 5 minutes. Note: a food processor or blender will
not work or your potatoes will taste very “gluey”. I
believe the mixer is an essential tool because you want to
get enough “air” into them so they are fluffy and whipped.
Adjust the taste with olive oil and salt. I think the
olive oil adds sooo much flavor to the potatoes and suggest
that no soy milk be added to it. This is so flavorful that
I usually serve/eat it with no type of gravy at all.

Marinated Carrots

Ingredients (use vegan versions):

* 2 lbs small baby peeled carrots
* 1 medium onion chopped
* 1 medium chopped bell pepper

Directions:

Cook carrots until tender in unsalted water. Add to other veggies.

Sauce Directions

Ingredients (use vegan versions):

* 1 cup vegan sugar
* 1 teaspoon dry vegan mustard
* 1/2 cup vinegar
* 1 can condensed tomato soup (do not dilete)
* 1/2 cup salad oil
* 1 teaspoon salt
* 1 teaspoon pepper

Directions:

Mix and pour over veggies. Refridgerate for 4 hours or over
night. Will keep up to one
month in fridge. Serve cold.

Serves: 12/16

Preparation time: 20 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.

Green Beans in Black Bean Sauce

Ingredients (use vegan versions):

* 1 lb fresh green beans
* 2 tablespoon black bean paste
* 2 tablespoon low sodium soy sauce or tamari
* 1/4 cup cold water
* 1 tablespoon corn starch

Directions:

Wash green beans and trim into bite sized pieces. Steam or microwave
with a little water until just tender-crisp. Drain and rinse with cold
water to stop cooking.

Mix together the black bean paste, soy sauce, water and corn starch until
very smooth.

Heat a wok or large saucepan to medium high. Add some water and the cooked
beans. When beans are heated (about 2 minutes) add the sauce. Stir
constantly to coat the beans (sauce will get very thick). Serve immediately
over hot cooked rice.

This sauce and cooking process can be used with just about any vegetable
you like. My hubby loves this recipe when made with asparagus.

Baked Potatoes

Ingredients (use vegan versions):

* 4 medium red potatoes
* 1 tablespoon olive oil
* 1 medium yellow squash, sliced
* 1 medium zucchini, sliced
* 1 clove garlic, minced
* 1 onion, chopped
* 1 15 oz can vegetarian chili

Directions:

Scrub potatoes, pat dry and pierce with a fork 3-4 times.
Place in a microwave and cook until done according to your
own microwave (usually 12 minutes). Sautee the squash,
onion and garlic in oil until tender. At the same time,
warm the chili.

Split the potatoes and add the sauteed veggies and top with
chili. You can also add vegan sour cream.

Serves: 2

Preparation time: 20 min

Fredos Spinach Tart

Ingredients (use vegan versions):

* 750g frozen spinach
* 250g frozen mushrooms
* 1 big onion
* 3 cloves of garlic
* 3 spoons of Olive Oil
* 2 pinchs of salt
* (Optional: one half a pear)
* 1 packet of frozen puff pastry

Directions:

Unfreeze ALL the ingredients in a NATURAL way.
Boil the Spinach and Mushrooms in a pot for 15 min and
drain them well.

Cut the Onion and garlic and fry them in a frying pan wih
the oil and salt. When Onions are more or less fried and
look transparent pour the Spinach and Mushrooms and saute
them well.

Meanwhile we’ve covered the bottom of an anti-adherent pan
(Roast Resistant) with half a puff pastry. Let’s pour the
mixture we got above and cover it with the rest of the
pastry, making a tart.

Roast it at medium heat for half an hour (sorry I don’t have
timer and temp measurer, so you�ll have got to watch the
tart)

NOTE: You can do it with fresh ingredients. I’m for frozen
vegetables because they preserve all their vitamins, and
besides it’s easier to get them in every season. The puff
pastry can content “BUTTER”. If you don�t want to do it with
that pastry try other or vegan bread, but the tast wont be the
same.

Serves: 4

Preparation time: 1 hour

Garlic Brussels Sprouts

Ingredients (use vegan versions):

* 1 1/2 pounds or so Brussels sprouts
* 4 tablespoon olive oil
* 5-6 whole garlic cloves
* 1/4 cup sliced almonds, unsalted

Directions:

1. Trim the unsightly outer leaves from
the sprouts. Trim off bottom stalk and
cut each sprout in half, the large ones
into quarters.

2. Steam sprouts for only 2-3 minutes,
or until bright green and still firm -
they will cook longer in the saute
stage.

3. Heat olive oil on low heat or at
number 3 and saute the cloves slowly
for about 5-7 minutes as you flavor the
oil.

4. Toss the well-drained sprouts in
with the oil and saute for about 3-4
minutes.

5. Add the almonds and saute 2 minutes
more.

6. Serve on a serving platter and
admire the bright green color and
wonderful garlic aroma!

Mushroom Melt

Ingredients (use vegan versions):

* 2-3 cups sliced mushrooms
* 1 cup sliced onion
* 1/3 cup shredded vegan soy cheese
* green onions
* salt to taste
* vegan Dijon mustard to taste

Directions:

A quick ‘n easy little side dish. Not to mention
tasty.

Saute mushrooms and onions until soft in a bit of
olive oil. Turn off heat and add cheese, mixing
well. Add about one tablespoon dijon mustard, a
small handful of chopped green onions and salt
to taste.

Serves: 2 - 4

Preparation time: 15 min

Delicious Green Beans

Ingredients (use vegan versions):

* 1 lb green beans
* 1 heaped tablespoon tahini
* 2 tablespoon roughly crushed peanuts
* 2 tablespoon tamari
* 2 tablespoon vegan red wine vinegar
* 1 tablespoon vegan brown sugar
* 2 pods garlic, crushed
* few drops hot oil
* pinch salt

Directions:

Top and tail french beans. Steam them whole a few mins.

In 2 tsps hot water, whisk in the tahini till smooth and in mix the
remaining ingredients. This makes the “dressing” - pour on top of beans
and toss. Looks real attractive too.

Mushroom Ragout

Ingredients (use vegan versions):

* 1 oz dried porcini mushrooms (see note)
* 2 Tbl diluted balsamic vinegar
* 1 large red onion, finely minced
* 2 small garlic cloves, finely minced
* 1 lb fresh brown mushrooms, such as cremini or portobello, well-cleaned and sliced
* 3-4 small ripe plum tomatoes, chopped
* 1 Tbl chopped flat leaf parsley
* salt
* freshly ground pepper

Directions:

Soak dried mushrooms in warm water to cover for at least 45 minutes or
until softened. Remove from liquid carefully and rinse well under cold
running water to remove any sand clinging.

Chop mushrooms roughly and drain thoroughly. Strain soaking liquid at
least twice through a sieve lined with cheesecloth and reserve.

Heat a couple of teaspoons of reserved mushroom liquid and diluted
balsamic vinegar in a heavy skillet and saute onion until translucent
and tender, 10-15 minutes. Use additional mushroom liquid if onions
start to stick. Add garlic and all mushrooms, turn heat to low and
cook, stirring intermittently, for up to 20 minutes, until tender. Add
tomatoes, parsley, salt and pepper to taste. Continue cooking another
5 minutes.

Serve over slices of polenta. Serves 8-10 as an appetizer.

Note: the dried porcini are expensive but integral. They have an
incredible woodsy flavor and odor.

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