Ingredients (use vegan versions):

• 1/2 cup Chick-pea flour (original recipe said could sub
• pinch baking powder

• 1/4 teaspoon chili powder
• pinch tumeric
• 1/2 teaspoon cumin seeds, crushed
• 1/2 teaspoon coriander seeds, crushed
• 1-2 cilantro leaves, chopped (optional)
• 1 oz. zucchini
• 1 oz. eggplant
• 2 oz onion

Directions:

Sift flour and baking powder into small mixing bowl, add all spices
and cilantro. Add 1/3 cup water and mix well, making a smooth
batter. Let stand 15 minutes. WSH, DRY AND SLICE ZUCCHINNI, eggplant
and onion into fine rings. Just before you are ready to cook, add to
chickpea batter, coating them well. The original recipe would have you
use a pam sprayed pan, or a bit of oil, but I found out that you could
spoon out little “pancakes” of this stuff onto a nonstick baking
sheet, and broil it a few minutes, til brown, flip and do the other
side. They get nice and crispy (ok, not deep fried) but not
bad. Pretty good, actually.

Serves:

Ingredients (use vegan versions):

• 2 cups dark vegan brown sugar — sucanat is fine
• 2 cups water
• 1 1/2 cups soy sauce
• 3/4 cups molasses
• 1/2 teaspoon ground laos or ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper

Directions:

Combine the vegan sugar and water in a large heavy saucepan and
bring to the boil over moderate heat, stirring until vegan sugar
dissolves. Turn heat up to high and cook briskly, uncovered,
for 5 minutes, or until the syrup reaches 95C (200F) on a
candy thermometer. Reduce heat to low, stir in remaining
ingredients, and simmer for three minutes. Strain the sauce
through a sieve. The ketjap will keep at room temperature
for 2-3 months if tightly covered.

Serves: approx 1 litre/1quart

Ingredients (use vegan versions):

• 2 cup yellow lentils
• 8 cup water
• 1 tablespoon turmeric
• 4 large beets cut into large dice
• 1 large onion cut into large dice
• 5 (or more) large cloves garlic, pressed
• 2 tablespoon cumin
• 1 tablespoon coriander
• 5-10 dried red chilies, crushed
• salt to taste

Directions:

Bring to a boil and then reduce to a simmer, stirring occasionally to
keep the lentils from sticking to the pot, which should be large.

While it simmers, prepare beets, onion, and garlic.

Spray a frying pan lightly with oil spray. Pop 2 T. black mustard
seeds over medium-high heat. Add garlic and onions, saute for a
minute or so, then add beats and reduce heat to medium-low. Cook,
stirring occasionally, for about 10 min. Add contents of the frying
pan to the lentil pot. Also add 2 T. cumin, 1 T. coriander, 5-10
dried red chilies, and salt to taste.

Simmer until the lentils start to disintegrate.

Serve with basmati rice.

Serves:

Ingredients (use vegan versions):

• 1 medium sized eggplant
• coriander seeds, asafoetida, dried red chilli (2/3/4)
• urad dal, turmeric, cinnamon sticks
• basmati rice, cooked
• coconut – shredded (the large-shredded variety preferred over the micro-shredded type)
• 1 large lemon

Directions:

1. Cook the rice. The usual way – but to get it dry, fluffy
and light (not at all sticky)..

2. Skin the eggplant and chop it into cubes; sprinkle lemon
juice on the the cubes (+ some salt) and let sit for 30
mins or so.

3. In a large saucepan, heat some oil and when hot, toss the
spices in and fry for 2-3 mts.. When the color had
changed dark, use a slotted spoon and toss the contents
into a plate lined with a paper napkin (this will drain out
the oil sticking to the spices).

4. Add some oil to the pan and when hot, toss the coconut
in and keep stirring until the coconut becomes
brown/golden. Remove in a manner similar to the spices.

5. To the pan, add some oil and when hot, add the soaked
eggplant cubes and stir until 75

6. Remove the eggplant and keep in a warm container.

7. In a blender (or coffee grinder), blend the spices and
coconut until you have a powder.

8. In a pot, boil 1/4th cup water, lotsa lemon juice, 1/2 tsp
turmeric and some salt.

9. Into the cooked rice, toss the contents of the pot and stir.
The rice should take on the color of the turmeric.

10. Now, add the contents of the blender. The rice should
take the color of the spice-mix and here and there, you
can see a glimpse of the yellow turmeric color.

11. Squeeze lemon onto the eggplant; let sit for 1-2 mts; toss
the eggplant into the rice and stir.

12. Taste a bit; if you need salt, add. If you feel something is
missing, squeeze some lemon, stir and repeat. (You may
choose to add some salt that way too) Vangi bath is
ready. Serve with yogurt raita/pachadi.

Serves:

Ingredients (use vegan versions):

• 2 1/2 cups matzo farfel
• 1/2 cup vegan sugar
• 1 stick non-hydrogenated vegan margarine
• 1 can crushed pineapple ( drained)
• 2 apples -peeled, sliced thin
• a dash vanilla extract
• Ener-G Egg Replacer — equal to 4 eggs
• water-enough to cover farfel.
• 3tablespoon cinnamon or to taste

Directions:

Pour boiling water over farfel, then pour away.Mix all ingreds. in
bowl, put into
greased pan. Sprinkle cinnamon on top.(Mom Blanche says vegan sugar, too)

Bake one hour and 15 min. at 350 degrees.

Your nutritive gains here will be the fiber and minerals from the
fruit- if you use
FRESH.

The other gains seem to be strictly psychological.

P.S.– I have no idea what region this is from- i’ll try to
find out. Educated
guess: Eastern europe, russia…

Serves: varies…

Preparation time: 10 min., before baking