Ingredients (use vegan versions):

• potatoes
• salt
• pepper
• cayenne pepper (optional)
• veggie oil

Directions:

Wash and cut potatoes into strips or
waffle shaped things or what ever shape
you like, preheat oven 350 degrees. put
a good amount of oil in a baking pan.

Put potatoes with salt, pepper, cayenne,
if you like spicy fries, or whatever
spices you like, bake 30 mins, turn
taters over add some more spices, bake
30 mins more.
Remove from oven and eat with ketchup.
WHEEEE!!! having fun yet?

Preparation time: 1 hr

Serves:

Ingredients (use vegan versions):

• 1 container vegan chicken-style seitan
• 1 box vegan chicken-free broth (Imagine foods is best) **Make sure this is a “Chicken” style–not veggie–broth, or the soup will taste wrong
• 2 stalks celery
• 2-3 medium to large carrots
• orzo or other pastina (as much as you like/want – about 3/4 cup uncooked)
• 1 clove garlic
• small amount of white onion
• water as needed
• salt, pepper, parsley, and other seasonings (as desired) to taste
• olive oil

Directions:

In a large pot, use a small amount of
olive oil to brown the seitan
(conserve the liquid and save for
later) with the garlic and oil. Seitan
should be slightly brown on at least
one side and most, if not all, of the
liquid should have evaporated off
and out of it.

Pour into the pot the seitan liquid and
the chicken-free broth. Stir and bring
to boil.

Add the Orzo to the mixture and stir.
Chop the two celery stalks into half
moons (along the radius) and add to
mixture. Chop the carrots into either
half-moons or rings, depending on
the size of the carrot. Add the carrots
to the mixture.

Add salt, pepper, parsley and any
other seasonings you desire to the
broth. Allow to boil and cover.

Allow the mixture to boil return it to a
simmer. Cover, checking and
stirring occasionally. If liquid
decreases, add water until the broth
is the way you like it. Continue to
season if necessary.

Allow to simmer for about 20 – 30
minutes, or until carrots, celery and
orzo are tender, but not mushy, and
all seasonings have blended and
mellowed. Serve with warm vegan bread
and feel better.

Serves: Lots

Preparation time: approx 45 minutes

Ingredients (use vegan versions):

• 1 med to large butternut squash
• 1 cup pearl barley, uncooked
• 2 1/4 cups apple juice, unsweetened
• 2 tablespoons olive oil (extra virgin, light)
• 1 small yellow onion, chopped
• 2 stalks Celery, chopped
• 1/4 to 1/2 cup walnuts, chopped
• 1 1/4 teaspoons each – dried tarragon & sage
• dash of garlic powder, as desired
• dash of salt, as desired
• black pepper, as desired
• 1/2 cup brown vegan sugar
• 1/2 cup apple sauce, unsweetened
• additional brown vegan sugar, to taste

Directions:

1. Preheat oven to 350 deg.

2. In a medium saucepan, bring apple
juice to boil; add barley; cover and
reduce heat to low; simmer until liquid
is absorbed and barley is cooked,
stirring occasionally.

3. Meanwhile, cut squash in half
lengthwise and scoop out seeds. Spray
cut sides and a 9 x 13 inch baking dish
with cooking spray; put squash cut side
down into baking dish. Roast for
approx. 1 hour, or until they feel soft
when pushed down with finger. Let
squash sit until able to handle
comfortably. Increase oven temp to 400
degrees.

4. While squash if cooling, put olive
oil in skillet over medium heat. Add
onion and saute for 2-3 minutes;
add celery and saute for about 2
minutes; add walnuts and saute until
onion is translucent and walnut are a
bit toasted. Reduce heat to low.

5. Scoop out pulp from squash halves,
leaving shells intact. Add squash to
onion mixture and mix well; add spices
and mix well. Add applesauce and brown
sugar, stirring until well mixed (over
low heat). Stir in cooked barley till
mixed.

6. Put mixture in squash shells.
Sprinkle with additional brown sugar,
if desired; put in oven and cook until
heated through.

This recipe can be used as a main dish
for 2 people. Round out with a salad
and some vegan bread. Or use as a side dish
for 4 to 6 people, where the squash shells
are used as a “serving dish”. The
spices used mix together surprisingly
well. A flavor that needs to be tasted
to fully appreciate. Enjoy!

Serves: up to 6

Ingredients (use vegan versions):

• 1 large sweet potato
• 1 large mango
• 1/4 cup applesauce
• 1/4 cup vanilla vegan soymilk
• 1/4 teaspoons nutmeg
• 1/4 teaspoons cinnamon
• 1 tablespoons brown rice syrup

Directions:

Peel sweet potato and cut into 2 inch
slices. Boil for about 10 minutes or
until a soft. (if you poke it with a
fork and it goes right in, you’re in
business) Cut mango into 1 inch
cubes. In a mixing bowl, mash mango
and sweet potato together and add the
applesauce, brown rice syrup, cinnamon,
and nutmeg. The soymilk should be
added to get to desired consistency.
You can serve this as a side dish with
baked tofu or with pita as an
appetizer.

Serves: about 5 half cup servings

Preparation time: 25 minutes

Ingredients (use vegan versions):

• 1 can refried beans (approx 400g)
• 1 can Mexibeans/Chilli Beans (approx 400g)
• 1 jar salsa (300g) – any variety depending on your taste
• 1 small can corn kernals
• 1 onion, finely chopped (if you wish)

Directions:

If you’re using the onion, fry it in a small
amount of water, or vegetable stock until soft.

Add the refried beans, the mexibeans, salsa and
corn.

Stir together until combined and heat until
warmed through.

Serve over your favourite corn chips and top
with guacamole and vegan sour cream.

Note: The Voluptuous Vegan has a good recipe for
Shallot Sour Cream which is delicious.

To Make Guacamole: Roughly mash an avocado in a
bowl, add the juice of 1/2 lemon, 1 finely
chopped ripe tomato, 2 finely sliced shallots
and 1 tbs of chopped fresh cilantro (or 1 tsp of
dried coriander). Mix until combined.

Serves: 4

Preparation time: 20 min