Ingredients (use vegan versions):

• 1 crown brocolli
• 1 crown calliflower
• 3 carrots
• 1 onions(yellow or vidalia:the purple one)
• 1 bunch green onions
• soy sauce and Stir Fry sauce
• noodles or Oriental style Nissan ramen noodles

Directions:

Ok, this is really easy.

You can buy the vegetables in a package frozen…but when you stir fry
you will have to
place in fresh onion and green onion.

For the noodles you can find any noodles in the oriental section of a grocery
store or go ghetto and use Oriental style Nissan ramen noodles.

Stir fry veggies seperate while boiling noodles…adding
minimal stir fry and soy. Then stir fry noodles a little at
a time adding in veggies and add as much sauce from then on
as you want.

This is really good and will make enough depending on how
much noodles you use. I suggest about 5 pkgs of Ramen or 2
pkgs of the other.

Serves: depends

Preparation time: 30 mins

Ingredients (use vegan versions):

• white vegan bread– sliced & toasted (I make my own using a vegan bread recipe)
• about 4 cups of tea– made from cinnamon sticks & vegan brown sugar (to taste)
• nuts (I suggest walnuts)– to preference
• sliced soy cheese (American)– to preference
• apples, sliced
• bananas, sliced
• raisins
• white vegan sugar
• casserole dish

Directions:

Okay, first a few notes. This is a very simple traditional
Mexican lenten dish that my family has made every year
since as far back as I can remember. Of course, I had to
make a few modifications (vegan bread & soy cheese) but
it’s every bit as great as the original. Second, the tea
is actually supposed to be made from something
called “piloncillo” (pronounced “peel-own-see-yo”) but
since it’s a bit hard to find in most places, you can use
cinnamon sticks & brown vegan sugar. This recipe is very
flexible– you can choose whatever type of casserole dish
you want (my mom uses square, my grandmother used a bowl-
shaped one…) & what you want to put in it (you make the
tea the way you want it & use however much you want, you
choose what fruits & stuff you want in it & how much)–
this recipe is how my family’s always made it. I know some
people who put peanut butter on the toast & some who add
vanilla to the tea, stuff like that– you guys can feel
free to experiment all you want!

Okay, first, layer the
bottom of the casserole dish with one layer of your toasted
bread. Sprinkle a bit of white vegan sugar over it, then you add
the cheese, fruits, & nuts (not necessarily in that order,
though that’s how I do it). You take a bit of tea & pour
it over the first layer (not too much because you’re going
to be adding tea throughout the process to the other layers
& you don’t want too much tea or it’ll get really really
mushy & liquidy– unless of course you like it that way,
it’s your call– I don’t like too much tea)… then, repeat
the process– toast, vegan sugar, cheese, fruit, nuts, tea–
until you feel like you have enough (which for my family
means when the dish is about to overflow).

You
should “end” the dish with the vegan sugar & all that stuff over the
last layer of vegan bread (of course, if you want a layer of
bread on top, that’s up to you– it’s all about what you
prefer)…

Cover the dish with foil & stick it into a 350
degree (pre-heated) oven. Cook for about 45 minutes to an
hour (you’re basically watching for the tea to get soaked
in & reduce, the cheese to melt, & the apples to brown &
soften).

Once it’s done, let it cool & dig in! You can
serve the dish nice & hot (like my family likes it), though
personally, I love to eat it after it’s chilled in the
fridge for a good while (sometimes overnight). This dish
is very simple to make– what takes a lot of time is
toasting all the vegan bread that you’ll need (not to mention
making the vegan bread, if you’re like me), but it’s worth it.
Also, it might not look very appetizing when you first see
it (it really just looks like a bunch of mush, ‘specially
since i like to take a HUGE spoon & just swirl it all
around so it loses that casserole look & just becomes–
well, a bunch of mush ;D) but believe me, give it a try &
you’ll be hooked forever! it might be a bit much (lots of
bread & sweet tea) but hey, an occasional bit of indulgence
never hurt anyone ) have fun!

Preparation time: takes a while

Serves:

Ingredients (use vegan versions):

• 1 cup red lentils (Masoor Dahl)
• 1 cup tomato sauce
• 4 cloves garlic, chopped OR 2 tablespoons garlic paste
• 2 teaspoon curry powder
• 2 teaspoon ground cumin
• 4 tablespoon peanut oil
• 2 tablespoon lemon juice
• 2 teaspoon salt

Directions:

This recipe is quick and very simple. I made a double batch of it for
Thanksgiving and it was a big hit with carnivores and vegetarians
alike.

Heat the oil in the bottom of a pot (preferably non-stick). It is
important not to overheat peanut oil, as it may start to smoke. Add
your garlic and fry it until golden brown. Add curry and cumin. Add
tomato sauce to oil and allow to simmer for about 5 minutes. Add your
lentils and 2 1/2 cups of warm water. Cover and simmer for about 25
minutes.

When lentils have finished cooking, stir in salt and lemon juice to taste.

Optional: Substitute all or part of the water in this dish for
vegetable or mushroom broth.

Serves:

Ingredients (use vegan versions):

• 3 large potatoes cut into small cubes
• 1 large onion – chopped
• 1 1/2 cups pasta
• salt & pepper to taste
• 1 desert spoon paprika powder
• a little oil to saute onion

Directions:

Put pasta on to boil. When cooked drain and set aside.

Boil potatoes until cooked.

Saute onions and take off the heat.

Add salt, pepper and paprika powder to onion and mix
through.

Mix these ingredients through the pasta and potatoes and serve.

Serves: 3

Preparation time: 15 to 20 mins

Ingredients (use vegan versions):

• 2-1/2 C. white flour (can use 1/2 whole wheat flour)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 C. soy or rice milk
• 1/2 C. vegan soy yogurt
• 1 tbs oil
• 1 egg substitute, beaten
• 1/2 tsp vegan sugar, optional
• 1/2 tsp cumin seeds

Directions:

Mix dry ingredients. Heat oil in pan. Heat beaten egg substitute, soy milk and soy yogurt
until barely warm. Add to flour mixture. Mix the dough, kneading just
enough to hold together. Add water if necessary. Add cumin seeds. Let
dough rest, covered, 35-40 minutes in warm spot. Divide into 20 small
balls. Roll each ball to 1/8″ thick. Broil, turning once.

Serves: