Ingredients (use vegan versions):

• 6 red potatoes — cut 1″ thick
• 3/4 cup rice vinegar
• 1 cup corn — roasted
• 1 cup peas
• 1 cup carrots — chopped
• 1/2 cup capers
• 1/8 teaspoon cayenne pepper
• 2 teaspoons brown vegan mustard
• 1 cup soya-vegan mayonnaise — approximately
• 1/2 cup chives — chopped

Directions:

Dress an ear of corn with olive oil, salt and pepper. Place
in a preheated 350 degree oven for 30 minutes. Turn to make
all sides a golden color.

Cube the potatoes, leaving the skin on. Put the potatoes in
a pot with salt and water. Bring to a boil. Cook the
potatoes until a knife can be inserted into the potato,
approximately 3 to 5 minutes. Do not overcook the potatoes,
as they will get mushy.

When cooked, drain thoroughly. Dress the potatoes with rice
vinegar. Allow the mixture to cool. When cool, discard any
excess vinegar.

Slicing the carrots, steam the carrots until a little
tender, but leaving some crisp to it.

Add the remaining ingredients into the potato mixture. Mix
carefully. Cover with a plastic wrap and refrigerate
overnight.

Garnish with extra chopped chives.

Per serving: 358 Calories (kcal); 29g Total Fat; (68%
calories from fat); 8g Protein; 22g Carbohydrate; 169mg
Cholesterol; 385mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Serves: 8

Ingredients (use vegan versions):

• 1 cup rice (pref. Japanese or Short grain)
• 5tablespoon rice vinegar
• 3tablespoon superfine/castor vegan sugar
• 1 teaspoon sea salt
• 2tablespoon toasted black sesame seeds
• pink pickled ginger
• 4 halves of aburage (flat fried tofu) per person they are often packaged already cut in half and ready to use

Directions:

The aburage, black sesame seeds, rice vinegar and pickled
ginger can be found at an asian supermarket.

Toast sesame seeds by heating in a non-stick pan until they
start to “jump” then remove from heat,set aside.

Wash the rice in a saucepan and drain carefully, making sure
the rice doesn’t escape, then cover rice with 2 1/2 cups of
water. Let the rice soak for about half an hour.
Put a lid on the pan and heat on high until it is nearly
boiling, reduce heat to the lowest heat setting. Cook for 15
mins, remove from heat and stand without removing the lid
for 10 mins.

While the rice is cooking place rice vinegar, vegan sugar and salt
in a small pan gently heat until the vegan sugar and salt has
desolved take off heat and allow to cool, and set aside.

Once rice has stood for 10 mins sprinkle the vinegar solution
and sesame seeds and fold in, cover with a damp tea towel.
place aburage in a bowl and cover with boiling water, drain
and cool enough to handle, gently tease open each half to
make a pouch.

The rice should be cool enough to handle, gather a small
handful of rice and stuff the aburage put a little pickled
ginger in the pouch then fold over the end to seal then
stand the pouch on the sealed end. Repeat for all pouches.
Serve with miso soup or on it’s own. Kid’s love ‘em

Serves: 2-4

Preparation time: 1hr

Ingredients (use vegan versions):

• vegetables of choice - Generally, onions(red pearl) or okra or pumkin, zuchchini, mixed vegetables etc.
• 1 tablespoon Chana dal
• 1 tablespoon coriander seeds (Dhania seeds)
• red chillies or dry red pepper flakes - to taste
• 7-8 curry leaves
• 1/2 teaspoon fenugreek seeds (methi seeds)
• 1 pinch (a few shakes from the container) asafoetida( Hing)
• 1/2 cup, shredded, unsweetened coconut
• one 2-3″ chunk soft/firm/extrafirm tofu, optional
• tamarind - 1 lime sized ball(pulp) or 2 teaspoon paste
• 1/4 teaspoon turmeric powder
• 1/2 cup Toor dal
• 1 teaspoon vegan brown sugar/sweetener
• 1 teaspoon oil
• 1 teaspoon vegan mustard seeds, black
• 1 tsp, split, white Urad dal
• cilantro to garnish
• salt- to taste

Directions:

Boil toor dal in water, with a pinch of turmeric. If you
have a pressure cooker, now’s the time to use it. Boil it
till it can be mashed. Mash it partially and keep aside.
Toast chana dal, coriander seeds in a dry pan. After the dal
becomes golden brown, add the red pepper, fenugreek seeds,
curry leaves and hing. Fry till they get toasted and
aromatic. Coconut can also be toasted slightly to bring out
the aroma. Don’t let it brown. Grind along with coconut and
tofu.

Cut veggies into 1″x1″ pieces. In case of okra, cut into 1′
chunks. Regular onion can also be used halved and sliced.
In a dutch oven, fry the onion/okra (other vegetables do not
require this step) for a few minutes. Add some water and
turmeric. Bring to boil.

If using tamarind pulp, soak in hot water for a few minutes
and squeeze out the pulp and strain into the boiling water.
If using paste, it can be directly dissolved in the boiling
water.

Let it boil till it reduces by half. Then add the coconut
ground with spices and let it boil again. Then, add the
cooked toor dal and salt and vegan sugar. Bring it to boil and
take off the heat.

In a small pan, heat a tsp of oil. Add mustard seeds and
urad dal. After it splutters, turn off the heat add some
torn curry leaves. Add this to the sambhar. Garnish with
chopped cilantro. Yummy Sambhar ready!

May seem like some work, but it’s worth every bit of effort.
All ingredients can be found in an Indian grocery store.

Serves: 4

Preparation time: 30 mts

Ingredients (use vegan versions):

• 2 cans rinsed beans (I use one can black, one can mixed)
• 1 or more cans diced tomatoes
• 1 can drained corn
• as much onion as you like
• as much red and green peppers as you like
• any other veggies to sauté
• packet of taco or chili mix

Directions:

Sauté finely chopped veggies in a bit of oil.
Throw in beans, tomato, corn, and seasoning mix.
Throw in cooked rice and heat through.

Quantities don’t really matter… tastes slightly different (but no
less delicious) each time you make it.

Eat it with any kind of flat vegan bread or on its own. Garnish with diced
tomatoes, shredded lettuce.

Couldn’t be easier!!

Preparation time: 15 mins

Serves:

Ingredients (use vegan versions):

• 1 lb frozen cauliflower
• 1/4 cup frozen cut green beans
• 1/4 cup frozen peas
• 1/2 cup diced carrots
• 1/2 bunch cilantro leaves coarsely chopped
• 1 cup fresh coconut grated
• 2-3 green chilies
• 1″ piece ginger
• 4-5 cloves garlic peeled
• 1 roma tomato finely chopped
• 1/2 teaspoon turmeric powder
• salt to taste
• 1tablespoon oil

Directions:

Grind Coconut, cilantro, ginger, garlic, green chilies to
a fine paste in the blender. Heat oil in a saucepan. Add
the paste and sauté for 3-4 minutes. Add turmeric powder and
finely chopped tomato and cook till tomato is mashed. Add
frozen veggies (which have been thawed). Add salt, enough
water to make a gravy. Cover and cook till done.

Serve hot with rice or vegan bread or Indian rotis.

Serves: 3-4

Preparation time: 30 mins