Ingredients (use vegan versions):

• 5 large russet potatoes, peeled and chopped in large chunks
• 1/3 - 1/2 cup fresh lemon juice
• 1 bulb chopped garlic (adjust amount to your taste)
• 1 tablespoon dried oregano
• olive oil
• salt to taste

Directions:

Place all ingredients in corningware or other deep baking
dish with cover and mix to coat. There should be reserve
oil at bottom of dish. Bake at 375 degrees, basting with
oil frequently, until potatoes are crispy on the outside,
soft on the inside.

Serves: 4

Preparation time: 1 hour

Ingredients (use vegan versions):

• 3-4 cups okra
• 1/4 cup Tandoori powder
• 1 teaspoon tumeric
• 1/2 teaspoon salt
• 3 Tbl chickpea or whole wheat flour
• 1 Tbl cornmeal (optional)
• 1-2 Tbl black vegan mustard seeds
• 3-4 Tbl olive oil

Directions:

Cut okra in slice.

Mix all powder ingredients together and coat okra. Let sit 10-15 minutes.

Fry mustard seeds till they pop or tuen grey and add okra mixture.

While frying, stir frequently to prevent sticking.

I fry mine till a bit crunchy, but the tast is wonderful either soft or crunchy.

Serve with chopped tomatoes or a corn curry.

Serves:

Ingredients (use vegan versions):

• 2 cans garbanzo beans
• 1 medium yellow onion, chopped (sweet onions also work well)
• 1 or 2 tomatoes (preferably organic because the color is redder, which looks better)
• 1 tablespoon garlic powder
• 1 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon red pepper (I usually add a whole tsp, but that’s just me)
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1 potato, peeled and chopped
• 2 tablespoon vegetable oil

Directions:

Fry the onion in oil until slightly brown. Add onion,
chopped tomatoes, garbanzo beans (and two cans full of
water), garlic powder, salt, and black pepper to pot on
medium high heat. Let cook for 20 minutes.
Add chopped potato. I usually add a little bit of red
pepper and chili powder here, but it’s not necessary. Let
cook for another 20-25 minutes.
Add red pepper, cumin, and chili powder. Reduce heat to
medium low and cook for another 5-7 minutes.

Ideally, the final product should be a very thick mixture
and not runny at all–if it is, drain some of the water.

Serve with rice and vegan pita bread or tortilla.

Serves: 6

Preparation time: 50 minutes

Ingredients (use vegan versions):

• 1 cup rice
• i tablespoon non-hydrogenated vegan margarine
• 2 1/2 cup of vegetable stock
• 1 cup frozen mixed vegetables
• 75 mL vegan parmesan cheese

Directions:

1) Cook rice according to directions.

2) Melt margarine in pan. Stir in frozen veggies, let cook, continue to stir.

3) Add half vegetable stock to rice.

4) Add rice to veggies in pan, and stir in remaining stock.

5) Add desired amount of parmesan cheese, stir well.

6) Serve

Serves: 2

Preparation time: 30-40 min

Ingredients (use vegan versions):

• 1 vegetable stock cube
• 1 pint of boiling water
• 1 onion
• 1 flat of mushrooms
• fusilli
• 1 carton of pasata
• 1 tin of red kidney beans
• salt and pepper

Directions:

Dissolve stock cube in water. Set aside.

Heat oil in large
pan. Add onions and mushrooms, fry for 2 minutes.

Pour in the
the stock slowly. Add fusilli, pasata, kidney beans, salt &
pepper. Simmer for 15 minutes.

Serves: 4

Preparation time: 25 minutes