Ingredients (use vegan versions):

• 1 large eggplant
• 1 cup peanuts
• 2 tablespoon sesame seeds (optional)
• 4 jalapeno peppers, quartered(optional)
• 1/4 size piece tamarind or 1 teaspoon paste
• 1/2 teaspoon turmeric (optional)
• 2 tablespoon grated coconut
• 4 bay leaves
• 5 tablespoon oil

Directions:

This is a South Indian (Hyderabadi) recipe that you rarely,
if ever, see in Indian restaurants.

Tamarind is a kind of sour dried fruit that you can get at
an Indian grocery store in the form of a slab, or in the
form of paste. Turmeric is also available in Indian stores.

Soak tamarind in water for an hour, or alternately, add
water and microwave for a minute (If it is tamarind paste,
omit this step. You can add it as is). Let cool.

Cut eggplant into large chunks (make sure all the chunks
have some skin on them). Add to a pan with 4 tbs of oil,
cover and cook on low for a few minutes until they are
browned on one side. Turn over and cover and cook again,
until they are tender.

Remove seeds and hard parts from the softened tamarind.
Lightly toast peanuts and sesame seeds in a pan. Blend
peanuts, sesame seeds, coconut,and tamarind with water. Add
enough water so that the consistency is that of a thick
sauce.

Remove the eggplant from the pan it has been cooked in. Add
a tbsp of oil if the pan is dry, and add bay leaves, and
the blended sauce. Cook the sauce for a couple of minutes,
stirring all the while. Add the jalapeno peppers, salt, and
turmeric. Add eggplant, cover tightly, and cook on a very
low flame for ten minutes.

Best served with rice. Serve hot, but save some for the
next day, when it tastes best.

Serves:

Ingredients (use vegan versions):

• 2.5lbs. vegetable protein gluten (2.5lbs whole wheat flour kneaded, washed, & boiled for
• 30-45 min)
• 1.5lbs Russet potatoes (washed, bolied, peeled, sliced 1/4inch thin)
• 2.5 cups tomato sauce (canned or fresh)
• 1 cup onion finely chopped
• 1 cup red bell pepper finely chopped
• 1 cup green bell pepper finely chopped
• 1 scotch bonnet pepper finely chopped
• 2 cups soy cheese (see recipe below)
• 1/2 cup olive oil
• salt, pepper, paprika, and cayenne pepper to taste
• thyme and garlic for garnish

Directions:

Heat oil in medium sauce pan on medium heat. Cut gluten
into desired pieces (sliced or finely chopped). Add to hot
oil. Add veggies and stir fry until tender. Add seasonings,
stir and cover for 5 minutes. Let cook. Turn off heat.

Soy Cheese:
In blender add soymilk, nutritional yeast, season with desired spices.
Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.

In buttered 9-11 inch pyrex dish alternate ingredients as
follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.

Put in oven bake at 350 degrees Farenheit for 30-35 minutes
or until browning occurs at top (cheese is bubbly!!!)

Fat: less than 7 grams!* Cholesterol: less than 10 grams!*

*= Depends on chosen fat use

Serves: 5-6 Servings

Preparation time: 60 Minutes

Ingredients (use vegan versions):

• 2 onions, chopped
• 4 – 5 cloves garlic, minced
• oil for sauteeing
• 2 quarts veggie broth (Better Than Bouillon veggie paste makes the best!)
• 28 oz whole green chiles, drained
• 7 oz whole green chiles, drained
• 2 16 oz cans chopped tomatoes, with liquid
• 3 large potatoes, peeled & diced
• 1 teaspoon thyme
• 1 – 2 teaspoons cumin powder
• 1 – 2 tablespoons cornstarch

Directions:

Sautee onion & garlic till translucent. Add all remaining
ingredients except the cornstarch & simmer on low heat
until potatoes are tender & chiles fall apart easily —
about 45 minutes.

Mix cornstarch with about 3/4 cup cold water, whisk till
smooth. Turn up the heat, whisk cornstarch mixture into
sauce & bring to boil. Boil about one minute more till
thickened.

This dish gets spicier as it ages, so if you’re sensitive
to hot food, cut back on the cumin.

Great over bean burritos, enchiladas, rice, just about
anything! I serve with a dollop of Rice Sour Cream
Replacement (vegan) mixed with a little Veganaise. Terrific!

Serves: 5 quart stock pot

Preparation time: 1 hour

Ingredients (use vegan versions):

• 2 cups rice
• 2 cups dry beans or 2 cans cooked beans (pinto, black, or kidney)
• 2 chopped onions
• 6 poblano peppers *see note
• 1 bulb garlic (about 12 cloves), coarsely chopped
• 3 tablespoon chopped chipotle chiles in adobo sauce *see note
• few drops liquid smoke
• cooking oil (I use Canola for this recipe)
• water
• 2 teaspoon salt
• 1 teaspoon oregano

Directions:

This is a very intensely flavored, hearty filling. You can
also eat it on its own as a Mexican rice/bean dish.

If using dry beans, soak them overnight first.

Roast and peel the poblano peppers. (Slice them lengthwise
and put them on a cookie sheet under the broiler until the
skins are black.) In a large, deep pot, saute the onions and
garlic until the onions are nicely browned. Chop the peppers
into large, chunky strips and add them in. Add the beans and
3-4 cups water. Add liquid smoke, chipotle peppers, oregano,
and salt. Cover the pot. If using dried beans, let them
boil, until nearly cooked (about 3 hours), adding water as
needed. If using canned beans, go straight to adding the
rice.

When you add the rice, be sure you have between 3 and 4 cups
of liquid. (3 will be enough for the canned beans, but a
little more will be needed if using dry beans.) If using dry
beans, drain the liquid off and measure it, adding
additional water or leaving some behind as required. Add the
liquid back in, and add the rice. Cook until the rice is
fully cooked and has absorbed the liquid, about 25 minutes.

It takes extra time, but using the dry beans is really good
because they produce a rich “gravy” as they slowly cook that
is hard to duplicate with canned beans.

*Note: If you can’t find poblanos, substitute regular green chiles.
If you can’t find the chipotles in abodo sauce (it’s worth
the effort to try and locate!), use 2 roasted jalapenos and
2 T of the hottest red chile powder you can get.

The recipe seems very hot as you’re cooking it, but by the
time the rice is cooked and the filling is put in burritos,
it’s really pretty moderate. You can adjust to suit your
taste. It makes a lot of burritos…I freeze them and use
them for easy lunches for a long time–payback for the 4
hours cooking time!

Serves: 12-20

Preparation time: 1 hour or 4 hours

Ingredients (use vegan versions):

• 1 can of coconut milk
• 1 can yellow curry paste (sometimes labeled Karee) preferably from imported food store
• 2 lbs. of broccoli
• 3 large potatoes
• optional: onions, carrots, bamboo shoots
• 1 tablespoon vegetable oil
• rice

Directions:

-It’s a good idea to get the rice boiling right away.
-Chop the potatoes into small pieces and place into a large
pot of boiling water.
-Chop broccoli, but don’t put it in the water just yet.
-Pour 1 Tbsp. of vegetable oil in a pan and heat.
-Place 3 Tbsps. of curry paste on pan, and fry for about a
minute while chopping it with a spatula.
-Pour coconut milk into pan with the curry paste and stir.
-Drain the water from the larger pot that the potatoes have
been boiling in. (by now the rice should be done)
-Put chopped broccoli in with the boiled potatoes.
-Pour the pan of curry/coconut milk sauce into the larger
pot over the vegetables.
-Let it cook at a lower temperature for a few minutes and
you’re ready for a throw down..

Serves: 3-4

Preparation time: 35 minutes