Ingredients (use vegan versions):

• 1 large aubergine/ eggplant
• 2 courgettes/ zucchini, cut into 1cm squares
• 1 large onion
• 2 450g tins of plum tomatoes
• mint
• chilli powder
• turmeric
• splash of olive oil
• 2 cloves of garlic
• salt and pepper to season
• serve on a bed of basmati rice

Directions:

Shallow fry the onion in olive oil in a large saucepan and add diced courgettes once the
onion has become soft.

In another pan cook the diced aubergine in a little oil and add water if the aubergine
becomes too dry in the cooking process. Add to the onions and courgettes once cooked.

Add the tomatoes and crushed garlic. Then add chilli and turmeric according to taste as
well as a generous helping of mint.

Add salt and pepper to season.

Serves: 4

Preparation time: 1/2 hour

Ingredients (use vegan versions):

• 1 cup mixture of dhals (use any combination of tur dhal, chana dal or even split yellow peas)
• 2 cups long grained rice
• Salt to taste.

Directions:

Wash and rinse the dhals and rice thoroughly. When the rinse water
runs clear, soak the dhals and rice together in a bowl with fresh
water for a couple of hours. Drain the dhal-rice mixture and grind
into a somewhat coarse mixture in a blender using water when
necessary. Empty the batter into a bowl, add some salt and let it rest
for at least an hour. You could also let it ferment overnight if you
like a sourdough tang in your pancakes.

To make the pancakes, heat a non-stick/well-seasoned cast iron skillet
on a moderate stove. If a few drops of water bounce off the pan, the
pan is hot enough and you can proceed to make the pancakes.

Drop a ladleful of the pre-prepared batter in the center of the pan
and with the back of the ladle, swirl the batter from inside to
outside to form a thin round pancake. Wait till the top looks dry,
wait another minute if you like them crisp and flip to cook the other
side. Remove onto a plate and eat immediately with a nice coriander
chutney. (Continue preparing pancakes in the same way, till you run
out of batter and/or chutney. The batter will also keep in the fridge
for almost a week and you can prepare the pancakes when the mood
strikes you.)

Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a
few cumin seeds, anything you fancy, to the batter before making the
pancakes. You will however not be able to make neat circular
pancakes. Instead, you will end up with (tasty) irregular shaped ones.

Serves:

Ingredients (use vegan versions):

• 1 shallot, chopped
• 2 tablespoon chopped fresh ginger
• 1 clove garlic, minced
• 1 can vegetable broth
• 1 can coconut milk
• 1/4 cup cilantro, chopped
• juice of 1 lemon
• a few drops of chili sauce to taste
• 2 tablespoon soy sauce (the original called for Thai fish sauce)
• flexible part - 1 cup fresh spinach leaves, or 1 cup vegan sugar snap or snow peas, or 1 cup water chestnuts, or 1 cup black mushroom

Directions:

Serves 2 to 4.

Saute shallot, garlic and ginger in a small amount of vegetable oil.
Add coconut milk and vegetable broth. Bring to a boil, Turn down to
simmer. Add cilantro, lemon juice, chili sauce, fish sauce (or
alternative ) and vegetables. Simmer until spinach is wilted and
veggies are tender but not limp, approximately 5 minutes. Serve with
rice.

Serves:

Ingredients (use vegan versions):

• 1 cup lentils, washed and picked over
• 4 - 6 cups water (thick to thin)
• 1 teaspoon tumeric
• optional garlic and/or
• 1 teaspoon oil

• pinch cardamom
• random greens

Directions:

Bring to a boil and cook lentils and tumeric for 30 to 40 minutes.
Garlic and ginger can also be added.

Clean greens. Heat 1 teaspoon oil, add pinch of cardamom.
Add greens and toss until bright and wilted

This dish can be served with basmati rice

Serves: 3-6

Preparation time: 50 minutes total

Ingredients (use vegan versions):

• 1.5 cup canned hominy (most of a 29oz. can)
• 1.5 cup masa harina flour
• 1/4 teaspoon salt
• 1 cup hot water

Directions:

Puree hominy in a food processor with some of the water. Combine with
the remaining ingredients in a large bowl or the food processor. Mix
until the dough gathers into a soft ball. Divide dough into 18 or so
golf-ball-size pieces and cover with plastic wrap while rolling out
or pressing the tortillas (you can wrap all of the dough in plastic
wrap and refrigerate if you want to use it later). Form the tortillas
by placing between two peices of plastic wrap and pressing with a
tortilla press or rolling pin. Set aside until ready to cook.

To cook, heat a heavy frying pan or griddle over medium-high heat. Peel
off the plastic wrap and place in pan one at a time or as many as will
fit without overlapping. Cook 30 seconds, flip and cook for 1 minute,
flip and cook for an additional 30 seconds, or until the tortilla
puffs slightly but is still pliable. Remove and repeat for all tortillas.

**Note - I have found this recipe to be a bit on the runny side, so
you may have to experiment with the amount of flour to achieve the
right consistency for you. I have not had a problem with this since
I can cook it directly on my tortilla press. However, it should pose
no problems to add a little more flour if you need to thicken it up.

Serves: 15-20 tortillas

Preparation time: less than 1 hr.