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Fried Green Tomatoes

Ingredients (use vegan versions):

* 4 large green tomatoes, not ripe at all
* 1/2 cup flour or
* 1 teaspoon salt
* 1/4 teaspoon pepper

Directions:

Slice firm green tomatoes into 1/4-inch slices. Mix flour
or cornmeal with salt and pepper. Dip tomatoes in this
mixture. Place in heavy skilet containing hot oil. Fry
slowly until brown, turning once.

A delicious southern delicacy. Not low-fat, but yummy.

Serves: 6

Preparation time: 20 min

Awesome Twice Baked Potatoes

Ingredients (use vegan versions):

* 2 med. Russet or Idaho Potatoes
* 1/4 of a Vegetable Bouillon cube*
* 1/4 cup of SILK (or other vegan soymilk) approx. depends on size of potato
* 1 large clove Garlic, minced
* 1 to 2 tablespoon Canoleo or Spectrum
* 2 or more tablespoon Flaxseed Meal
* Salt and Pepper to taste

Directions:

Bake potatoes at 375 for 1 hour or until done. Remove
potatoes from oven, let cool slightly. While potatoes are
cooling saute garlic in Canoleo for about 2 minutes, add
vegetable bouillon + a small amount of water to mix with.
Take off heat. Scoop insides out of potato into bowl, add
garlic mixture, flaxseed meal, Silk, salt & pepper. Mix
together, put back into potato shells, bake for another 15
minutes or until slightly browned and you have one awesome
tasting potato. Have with sauteed veggies such as
broccoli, brussels or artichoke hearts.

*Best Bouillon cube=”Balanced Food” ORGANIC Vegetable
Bouillon Cubes

Serves: 2

Preparation time: 1 1/2 hours

Eggplant and Green Bean Stew

Ingredients (use vegan versions):

* 1 large eggplant
* 1/2 lb or so of fresh (or frozen) green beans
* 2 15 oz cans of stewed or diced tomatoes
* 1 onion
* 2 cloves of garlic
* 2 green peppers
* salt, pepper, basil, oregano, other italian seasonings
* olive oil

Directions:

Chop the pepper, onion, and garlic and saute them in olive
oil. Add the seasonings (as much as you like). Cube the
eggplant into about 1″ cubes and add them to the
onion/pepper/garlic mixture. Cook them while you take the
ends off of the green beans and wash them. Add the green
beans and tomatoes to the pot and cover. Simmer, stirring
occasionally, until the beans are as soft as you like them.

Serve by itself, with pasta/rice, or with good crusty
bread.

Serves: 3 – 4

Preparation time: 20 min

Baked French Onion Veggies

Ingredients (use vegan versions):

* 4 medium potatoes
* 4 large carrots
* 1 large onion
* 6 cloves garlic
* 1 sweet potato
* any kind of beans (green, butter)
* 1 parsnip
* some whole mushrooms
* 2 packets of vegan French onion soup mix
* approx. 1 1/2 cups water
* mixed herbs

Directions:

Preheat oven to fairly hot, chop all veggies and put in an oven bag. Mix soup packets
with water, pour onto veggies and seal bag. Put in oven for approx. 30 mins or until
veggies are tender.

Serves: 4

Gnocchi

Ingredients (use vegan versions):

* potato
* plain flour
* sea salt

Directions:

Boil potatoes with their skins on in well salted water. When well
cooked drain, leave to cool slightly. Peel skins off & mash well, the
finer the better, the potato will be dry & powdery. Add 1 part flour
to 4 parts potato eg. 1000g potato needs 250g flour. Add salt if
desired or herbs & spices. With hands mix well until a dough is
formed. Transfer to a floured bench knead for a few minutes. Devide
dough into workable portions. Roll into thin logs, approx. 1.5cm &
chop along into 2cm pieces, put a fork mark on each put aside on
floured tray. Boil a large pot of water drop gnocchi in, boil until
the gnocchi floats to the top count to 20 & take off the boil. DO NOT
OVERCOOK. Give a quick rinse under cold water serve immediately. My
favourite is a pretty basic Napolitana sauce which is chopped garlic &
onion sauted in olive oil basil, tomatoes, vegie stock & a few chopped
sun dried tomatoes.

Very Important: A large part of the success of gnocchi is keeping the
potatoes dry, that’s why their skins are kept on for boiling, a wet
potato mixture will produce gluggy gnocchi.

Peppers Stuffed with Polenta

Ingredients (use vegan versions):

* 4 Red or Yellow Bell peppers (capsicum)
* 1 pound polenta (Italian version of cornmeal mush. I use ready made)
* 2 cups chopped spinach
* 1 large onion julienned (sweet or red work best)
* 4 teaspoon oil
* Spices (bazil, Oregano, and Tarragon to taste)
* Salt to taste.

Directions:

Halve the peppers, and remove the seeds.

Mix the Julienned (thinly sliced and sauted) onion, spinach
and polenta. Season the mixture but omit the salt. Now pack
the pepper with the mixture and place in a shallow baking
pan.

Bake in the oven at 350(f) for 35 min. Take the peppers
out and lightly brush the tops with oil. Bake for another 10
min or until the peppers soften.

Salt lightly and serve.

Serves: 6 – 8

Preparation time: 1 hour

Broccoli Love Affair

Ingredients (use vegan versions):

* 1 medium size broccoli
* 1/2 Tbsp.ginger
* 3 tablespoon oil
* 2 tablespoon soy sauce
* 2 tablespoon vegan red wine vinegar
* 1 small dried chilli
* salt, to taste
* rice noodels or red tomato pasta

Directions:

Cut the broccoli into small pieces. Rasp about half a
tablespoon of ginger. Heat the oil in a pan and saute the
ginger for a few seconds. Add the broccoli and stirfry on
high heat.

Mix in a cup: 2 tablespoons of soysauce and the
same amount of vegan red wine vinegar. Add salt and a fine cut
chilli.

Pour the mixture over the broccoli and stir well. Reduce the
heat to medium and cover the pan with a lid.

Put the rice noodles into a bowl and pour cooking water over it.
After a few minutes rinse the noodles.

Put the broccoli on a plate. Stir the rice noodles into the broccoli pan to give them colour and taste. Put noodles on the plate.

Serves: 1

Preparation time: 15 – 20 min

Grilled Potatoes

Ingredients (use vegan versions):

* Potatoes
* Green Pepper
* Onion

Directions:

Chop all the ingredients into cubes. Place in aluminum foil. Fold and seal so steam does
not escape. Place on grill for 30 minutes until soft.

Serves: 4

Preparation time: 35 min

Mushroom Pate

Ingredients (use vegan versions):

* 3 slabs firm tofu (preferably one without much of a bite)
* 10 oz porcini mushrooms (any mushrooms will do)
* 3 small stalks of green onion, chopped finely
* salt

Directions:

Process the tofu in food processor or electric food chopper. Saute
the mushrooms, sliced, in a minimal amount of water, as they will
release their own water while cooking. Mix in the mushrooms and their
water, continue to blend. Add the finely chopped green onions, and
salt to taste. Blend a few seconds longer, and spread on dense whole
wheat vegan bread, or pack into a crock and refrigerate for later use.

With pesto: Replace the green onion with 1 cup loosely packed basil
and 1 clove garlic. The basil/garlic mix will have to be chopped or
ground before adding it to the pate, because otherwise you will wind
up with whole basil leaves in your pate!

With tarragon: Mmmmm! This is how I had it at the natural foods’
deli, where the version was nonvegan. Replace the green onion with 1
tbs. tarragon and 1 tbs. lowfat (here, soy) margarine. Continue to
blend until done.

Northern Fried Eggplant

Ingredients (use vegan versions):

* 1 large eggplant
* water
* 1 cup of flour
* 1 tablespoon of season salt
* 1tablespoon of garlic salt
* 1tablespoon of oinion salt
* shake in some pepper

Directions:

Combine flour, season salt, garlic salt
onion salt and dash of pepper in a bowl.

Slice the eggplant into disks, and dip in the water
in a seperate bowl. After letting the access water drip off,
dip the eggplant slices in the spice mixture.

Place on a cookie sheet and bake
at 350 for about 20 minutes or until golden brown. Take out
of the oven, spoon Italian spagetti sauce over the top
and sprinkle with soy mozzarella. Place back in
the oven for another 6 to7 minutes.

It tastes great with spagetti or lasagna.

Preparation time: 30 min

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