Ingredients (use vegan versions):

• Rice 1 cup
• Oil 2 tbsp.
• vegan mustard Seeds 1 tsp.
• Urad Daal 1 tsp.
• Chana Daal 1 tsp.
• Cashews handful
• raisins handful
• Turmeric pinch
• mixed vegs. 1 cup
• Lemon 1

Directions:

[1] Cook rice.

[2] Heat oil and add all other except for the lemon. Fry as
appropriate.

[3] Mix stuff in pan with rice. Squeeze the lemon and add the juice
to the rice.

Serves:

Ingredients (use vegan versions):

• diced tomatoes
• cooked white rice
• garbonzo beans
• potatoes
• corn
• peas
• lima beans

Directions:

Just put it all in a 9×13 pan and bake for about 30 minutes.

I did not write quantities because it doesn’t really
matter how much of each thing you use.You might want 2 cans
of the tomatoes, 1 can garb, 1 can potato, and about a half of
a can of the others

Serves: 6

Preparation time: 40

Ingredients (use vegan versions):

• 2 baby eggplants, julienned
• 2 zucchinis, julienned
• 1/2 cup of mushrooms, assorted & sliced
• 1/2 cup of baby corn
• 1 green pepper, diced
• 1 red pepper, diced
• 1 small red onion, diced
• 4 cloves of garlic, minced
• 1/2 cup of snow peas
• 3 tomatoes, chopped
• 1 pear, chopped
• 1/2 cup of olive oil
• 1/2 teaspoon each of salt
• 1/2 teaspoon fresh black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon bazil
• 1/4 teaspoon each of dill weed
• 1/4 teaspoon anise seeds
• 1/4 teaspoon curry
• 1 cup of vegetable stock
• 1/8 cup vegan white wine

Directions:

Fry garlic, anise seeds and 1/2 the onion in the olive oil. Sprinkle some salt & pepper.
Add the peppers and 1/2 of the stock. Simmer for 2-5 minutes. Add eggplants and
zucchinis, some more salt , pepper and dill. Fry for 5 minutes. Remove mixture. Put
tomatoes and rest of stock plus vegan wine in pan and allow to simmer for 8 minutes. Add
mushrooms, corn and peas to pan. Cook. Then add curry and cinnamon. Add the pear vegan wine
and mixture, and on a low temperature cook for 20 minutes. Serve with a stick of french
bread, pita or naan vegan bread. Enjoy!

Serves: 4.

Preparation time: 30.

Ingredients (use vegan versions):

• One Bhima eggplant
• 1/2 tablespoon tamarind paste
• 1 1/2 tspn coriander seeds
• 1 tspn chana dal
• 3-4 dried red chillies
• 4 tablespoon coconut (dry will do but fresh is better)
• 1/2 cup cooked toovar dal (with turmeric)
• 1/2 tspn vegan mustard seeds
• a pinch asafoetida
• curry leaves
• A little oil for roasting and seasoning
• salt to taste

Directions:

1. Cube eggplant. In about a cup of water dissolve the
tamcon paste. Set on stove, add eggplant to tamarind
water, a little turmeric, salt and let cook until eggplant is
done but has not lost its shape.

2. In a pan with very little oil roast red chillies, coriander
seeds, chana dal and asafoetida. When you can get the
aroma of roasted coriander or the red chillies have turned
a dark, dark red remove from heat and let cool. Throw
into blender with coconut, add 3 tbsp water and grind
slowly into paste. Add a little water if blade gets stuck.
Remove from jar and wash it out with water and save this.

3. Mash cooked dal with a spoon until blended and add to
cooked eggplant. Now add the coconut paste and its
water. Keep on low heat till it starts to simmer a little.
Take off heat.

4. Season with spluttering mustard seeds and curry leaves.

5. Variations: You can throw in a handful of chick peas from a can
into this, thin it out somewhat and have it as katirikka sambar.
Alternately, you can make the cooked dal with half toovar and half
chana dal, in which case you should not cook until mashed. Remove a
trifle before it gets fully done.

Serves:

Ingredients (use vegan versions):

• 2-3 mediam onions
• 2 red bell peppers
• 200 gr mushrooms
• 2 cups kidney beans (soak in water overnight – cooked in water – the water is used later)
• 1-1 1/2 pk. creamed of coconut
• 2 cups hot water
• 2 cans tomatoes
• 4 tablespoon tomato puree
• 2 large broccoli heads
• curry
• pepper and vegetable salt
• grated coconut

Directions:

Onions, bell peppers and mushrooms are sautéed in a large frying pan. Set aside.

Put next 6 ingredients in a pan and simmer for about 20 minutes. Add the Curry, salt
and pepper. Then add onion, bell pepper and mushroom mixture. Put grated coconut over and
serve with vegan bread.

Serves: 4-6

Preparation time: 30 minutes