Ingredients (use vegan versions):

• 1 1/2 cups rice flour
• 2 teaspoons jeera
• 1/2 inch ginger finely cut
• 3/4 cup onion finely cut
• coriander/
• green chillies (according to taste, from Indian/Asian stores)

• salt
• cooking oil

Directions:

1) Lightly grease a mixing bowl with dairy free margarine. Mix the rice flour, jeera,
onions in the bowl till it forms a light crumbly mixture.

2) Add hot water to the mixture and let it stand for 5-10 minutes.

3)Add coriander, green chillies, ginger and mix well with water to form dough, slightly
looser than the consistency of Chappati dough.

4) Make into medium-sized balls.

5) On a skillet, pat the balls into a flat shape. Dribble oil along the sides.

6) Wait till the edges turn brown.

7) Flip it over and brown on other side.

Makes crisp, crunchy rotis which should be served hot.

9) Generally, whole rotis don’t result because of the brittleness of rice flour.

Serves: 4 - 6

Preparation time: 15 min

Ingredients (use vegan versions):

• 1 medium eggplant
• 2 small zuchini
• 1 or 2 red or green bell peppers
• 8 medium button mushrooms
• 2-4 small-medium yellow onions
• 1/4 cup cider or balsamic vinegar
• 1 tablespoon spicy brown vegan mustard
• 1/2 teaspoon rosemary
• 2 or more cloves garlic chopped
• salt and pepper to taste

Directions:

Wash and cut the vegetables into chunks about 1 inch thick (I know the peppers will not
be this thick, but cut them into large pieces). Place the chunks into a large bowl. In
another bowl, combine the vinegar, mustard, rosemary, garlic, and salt and pepper and
whisk into a uniform liquid. Pour this liquid over the vegetables and, using your hands,
turn the ingredients to ensure each piece is well coated. Cover with plastic wrap and
marinate in the refrigerator overnight. To cook: preheat the oven to broil and thread the
vegetables onto metal skewers. Reserve the marinade to baste kabobs. Place the skewers
in a broiler pan and cook under the broiler for 10-15 minutes. Baste the cooking kabobs
with the marinade periodically during the cooking. Serve over rice or couscous with the
leftover marinade as a light sauce. This is great as leftovers, too. The flavors
intensify. You need to plan ahead a little to prepare this dish because the vegetables
require a long time to absorb the marinade. But once the chopping and marinating are
done, it is quick to do the final cooking.

Serves: 4-6

Preparation time: 30 min

Nutrition Information: not available

Ingredients (use vegan versions):

• 1 loaf french bread (sliced)
• 1-2 red bell peppers, thinly sliced
• 1/4-1/2 medium sized onion (I prefer the sweeter kind), thinly sliced
• 2 cloves garlic, minced
• 5 tablespoons basil, approximately
• olive oil
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.

2. Place sliced red peppers and onions in a pan with
a small amount of olive oil, cook until peppers and
onions are tender.

3. Place slices of bread onto a baking sheet and
then drizzle oil on them.

4. Spread the minced garlic onto the bread slices,
then stick the pan in the oven for 3 min, or until
very lightly toasted.

5. Remove the pan from the oven, and evenly
distribute the onions, peppers, and basil on each
slice, add salt and pepper to taste.

6. Put the pan in the oven for about 5-10 min, or
when the bread is nice and toasty (golden brown).

Serves: 4

Preparation time: 20 min

Ingredients (use vegan versions):

• 1 cup soy beans, cooked till soft
• 1 cup cooked brown rice
• 1/2 cup walnuts, chopped
• 1 red onion or two medium ones, coarsely chopped
• 2 cups spelt flour
• salt to taste
• 1 tablespoon garlic powder
• 1 cup oats
• 3 tablespoons coffee substitute (Roma, Pero, Postum or any other)
• 3 tablespoons sweet paprika powder
• 1 teaspoon celery seeds
• 3 tablespoons extra virgin olive oil
• 1/2 cup cornstarch or arrowroot powder
• 1/2 teaspoon Italian Seasoning

Directions:

Precook your soy beans and your rice (separately).

In a blender, grind the soy beans, the
brown rice and the onion with a little
bit of water (1/4 to 1/2 cup) until
smooth. Dump into a large bowl. Mix in
the rest of the ingredients except the
spelt. Incorporate well. Add the spelt
and form a soft dough. The mixture
should now be a dough that will not
stick to your hands. Set aside.

In a kettle or large pot, prepare the
broth to cook your meat substitute:
Add sufficient water to cover, 1 onion,
halved; about 2 tablespoon green onions,
shopped, 1 teaspoon paprika, salt (if you
want more), 3 garlic cloves and let it
boil.

Meanwhile, on a clean working surface,
stretch out the dough gently with a
rolling pin (do not have to become flat
and thin). Cut sections evenly and dump
them into the boiling broth (like
dumplings).
Cook in the boiling broth, uncovered
for 40 minutes.

Variation for broth: Add 1 stalk celery
chopped.

Variation for Meat Substitute:

Prepare the Basic Recipe given above,
but add to the dough 1 boiled potato,
mashed or, 1 cup potato flakes.

Substitution for the broth:
3 tablespoon fresh chopped parsley
2 celery stalks
3 cloves garlic
1 onion halved
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon sweet paprika
1 plum tomato, seeded and halved
2 teaspoon chopped chives or green onions
1 tablespoon fresh basil or 1 teaspoon dried sweet basil

Proceed as for Basic Recipe above. Once
the meat substitute is cooked you can
use it as you would use any meat
substitute from a can or package.

Another substitute for the broth would be:
1 bay leaf
2 celery stalks
3 cloves garlic
1 onion halved
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon sweet paprika
1 plum tomato, seeded and halved

Proceed as indicated above.

Enjoy!

P.S.
You will, no doubt find other broth variations you might like. Experiment a little.

Serves: 6 to 8

Preparation time: 60 min.

Ingredients (use vegan versions):

• 1 large tortilla (I like to use the Trader Joe’s spinach flavored, but plain is also good!)
• Tofutti cream cheese (I use plain, but you can use your favorite type)
• 1 can black olives
• 1 jalapeno (or spicy pepper of your choice)

Directions:

This is really really easy!

First, spread the tortilla on a flat
surface. Take about half a container
of Toffuti cream cheese (or less, or
more, whatever you like) and spread it
over the tortilla.

Second, open and drain the black
olives. Take as many as you’d like (I
use about 3-4 for one tortilla) and
dice until very small, or pop in food
processor until in tiny cubes.
Sprinkle these evenly over the cream
vegan tortilla.

Third, cut or process a couple of
jalapeno (or whatever pepper) slices
the same was as the olives. However
much you use can, of course, depend on
you and your guests’ tendency toward
spiciness. Sprinkle these tiny bits
over the cream cheese tortilla.

Finally, roll up the tortilla and cut
into one inch pieces. If you’d like
you can puncture each piece with a
toothpick to keep them together and
make consuming them easy for your
guests.

If not serving right away, these can
certainly be chilled!

Enjoy!

Serves: As many as you like - this recipe will be for one

Preparation time: 5 minutes