Ingredients (use vegan versions):

• 3/4 cups chopped cashew nuts
• 1 1/2 cups chopped celery
• 4 to 5 tablespoons sesame garlic sauce (I use Iron Chef brand)
• 2 teaspoons vegan brown sugar
• 1 head of lettuce
• vegetable oil
• chopped ginger
• minced onions
• minced garlic

Directions:

Before cooking, chop celery into
small pieces, and crush cashews so
that each cashew is broken into about
4 pieces. Mix the Iron Chef Sesame
Garlic sauce with about 2 teaspoons of
vegan brown sugar.

In a skillet, pour vegetable oil so
that it covers the bottom of the
skillet. Sprinkle the oil with
freshly minced onions, minced garlic,
and chopped ginger.

Pour chopped celery into skillet
and stir fry for about 10 or 15
minutes on medium to high heat.

Pour chopped cashews into skillet
and stir fry for about 3 to 4 minutes
on low to medium heat.

Remove skillet from heat and mix
sauce in evenly with celery and
cashews.

Prepare each serving inside a
single lettuce leaf.

Serves: 5-6 (depending on your appetite!)

Preparation time: About 40 minutes

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 minutes

Ingredients (use vegan versions):

• 4 large handfuls tortilla chips
• 7 tablespoon nacho vegan cheese dip
• 7 tablespoon mild salsa
• 1/2 can strained black beans
• 3 dashes chili powder
• 3 dashes fajita seasoning

Directions:

Heat vegan cheese dip and salsa in a small
glass pot on low heat for 1-2 min. Mix
spices with beans. Place tortilla chip
on 2 plates. Put beans on top of that.
Top with vegan cheese/sauce mix.

Enjoy.

Serves: 2

Preparation time: 15 min

Ingredients (use vegan versions):

• 1 450 g. box of macaroni or other small pasta
• 1 cup vegetable juice (I use V8)
• 1-2 tablespoons Bragg’s seasoning, or less soy sauce
• 1-2 tablespoons tahini
• salt, if desired

Directions:

Boil the macaroni. This of course
only takes about 10 minutes. Drain, and mix in other ingredients.
Sooo creamy and delicious!! Sooo creamy
and delicious!!!

Leftovers will probably need more V8
added, as the pasta soaks up the juice.
Oh yeah, and it’s really good if you
put salad on top of the pasta with a
little oil dressing. Seriously!

Serves: 4-6

Preparation time: 10-15 min.

Ingredients (use vegan versions):

• 1 large onion
• 1 large zucchini
• 1/2 cup of rice
• 2 tablespoons of tomato paste
• 1 can of crushed tomatoes
• 1 can of kidney beans
• 1 small carrot
• garlic hummus
• salt
• pepper
• tortilla chips
• 2 cloves of garlic
• olive oil

Directions:

In a small sauce pan, cook 1/2 cup of
rice according to directions on
package. Cut up onion in large
chunks. In a large pot, sauté in olive
oil until translucent. Add minced
garlic cloves. Some salt and pepper.
Cut up zucchini into crescents and add
to sauté mixture. Continue to cook
until the zucchini is soft. Then add
the can of beans, can of tomatoes and
tomato paste. Let all cook and simmer
for a few minutes. Add more salt and
pepper (don’t hold back on the salt, it
adds a lot of flavor to this dish.)
Once the rice is cooked. Add into the
large pot, stir through and let sit to
absorb flavor. Now grate large pieces
of carrot to use as garnish on top of
nachos. Place tortilla chips on plate,
add heaps of nacho mixture on top. Add
grated carrots, then place a large
dollop of hummus.

The key to this dish
is time…don’t rush the cooking, the
more the food sits and simmers the
better the taste…makes great
leftovers! Hope you enjoy. This
recipe came from our friend Jeff and
has been a favorite of ours and other
non-veg or vegan friends as well.

Serves: 2

Preparation time: 20 min