Ingredients (use vegan versions):

• 1 package medium firm or firm tofu
• 1 zuccini grated
• i carrot grated
• 1 inch piece of ginger crushed
• 1 teaspoon corriander powder
• 1/2 teaspoon cumin powder
• 3/4 teaspoon garam masala
• Cayenne pepper powder to taste
• salt to taste
• 1 bunch chopped cilantro stems, save leaves for garnish
• 4-6 tablespoons whole wheat flour or chick pea flour(besan)works better

Directions:

Crumble tofu coursly with hand and drain in a sieve. Add the
reamining ingredients. Mix thoroughly and make oval balls
1 cm thickness, and fry in oil over medium heat till golden brown.

Prepare sauce:
1 can crushed tomatoes or tomato sauce
1 pinch hing
1/2 teaspoon ciumin seeds
2 bay leaves
fresh ginger crushed
red Chilli pepper powder
1/2 teaspoon garam masala
1/2 spoon turmuric powder
1 tablespoon of oil

Heat oil, and add cumin seeds. Brown
slightly, and add rest of the ingredients except tomatoes.
Fry for few seconds, and then add tomatoes. Cook on high for 5-10
minutes. Add 2 cups of water and salt to taste. Simmer for
15 minutes, and turn off the Heat.

Add the fried balls and leave
for 30 minutes. Reaheat and garnish with fresh corriander
leaves. Serve with hot naan, rice or chapatis.

Note: if no gravy is there, add boiled water as needed to get desired
thickness.

Serves: 6

Preparation time: 30-45 min

Ingredients (use vegan versions):

• rice noodles
• peanut butter or peanut satay sauce (found at your Asian market)
• hot sauce (I use Sriracha brand with the rooster on the bottle, also found at your
• favorite Asian market)
• sesame oil
• tofu, textured soy protein, or your other favorite meat substitute
• basil (optional)

Directions:

Prepare rice noodles according to package. Meanwhile, if you
are using textured soy protein, rehydrate. Heat peanut oil, satay sauce or
peanut butter, and hot sauce in a skillet. (all measurements
are according to your tastes, I think I use about 1T oil, 3T
satay sauce, and 1t’s hot sauce for one serving of noodles)
When it is nice and heated, add your meat substitute and
saute until some of the flavor is absorbed. Then add the
drained noodles and torn up basil leaves, and mix it all up.
Yay.

Interesting, eh? At first the spicy peanut taste may throw
you off, but it grows on you. Maybe.

Serves: as much as you want, baby

Ingredients (use vegan versions):

• 280g firm tofu
• 2 teaspoon Chinese five-spice powder
• 3 tablespoon plum sauce
• 12 Peking duck-style pancakes
• vegetable oil, for deep frying
• 6 tablespoon hoisin sauce (Chinese vegan BBQ sauce)
• 3 spring onions, shredded
• ¼ small cucumber, cut into matchsticks

Directions:

Sandwich the tofu between two chopping boards and weigh
down. Leave to stand for 15 minutes to press out any excess
moisture. Cut the pressed tofu onto very thin strips. Mix
the Chinese five-spice powder and plum sauce together in a
shallow dish and set aside.

Steam the pancakes for 5 minutes, in a sieve lined with
greaseproof paper. Meanwhile, heat the oil in a large pan
until a piece of vegan bread turns golden brown in 60 seconds.
Deep-fry the tofu, in batches, for 1-2 minutes until crisp
and golden. Toss immediately with plum sauce mixture.

To serve, spread a spoonful of hoisin sauce on a pancake.
Scatter over some tofu, spring onion and cucumber. Roll up
and eat immediately with your fingers.

Serves:

Ingredients (use vegan versions):

• 2 cups semolina
• 2 cups unbleached all-purpose flour
• 1 cup lukewarm water
• makes about 1 1/2 pounds

Directions:

Orecchiette (little ears) is a specialty of Apulia, in
southeastern Italy. This recipe was created to accompany
Orecchiette Sautéed Vegetables and Red Pepper Sauce

In a large bowl stir together semolina and flour and form
a well in center. Add water and a generous pinch of salt to
well and with a fork gradually incorporated semolina mixture
until a dough is formed (some of the mixture will not
be incorporated).

On a work surface knead dough,
incorporating more semolina mixture from bowl as necessary
and discard any hard clumps, until smooth and elastic, about
8 minutes. Divide dough into 8 pieces and wrap separately in
plastic wrap.

Line each of 2 trays with a dry kitchen towel and dust your
hands with some semolina mixture. Remove plastic wrap from 1
piece of dough and roll between you hands to create a rope 3
to 4 feet long and 1/2 inch wide. Put rope on a
work surface and with a sharp knife cut into 1/2-inch
pieces, separating pieces as cut so they are no longer
touching. Lightly toss cut pieces with a little semolina
mixture.

Put each cut piece of dough, a cut side down, in palm of
hand and form a depression by pressing thumb of other hand
into dough and twisting slightly. Arrange orecchiette on a
kitchen-towel-lined tray. Make more orecchiette with
remaining 7 pieces of dough in same manner, transferring to
kitchen-towel-lined trays. Orecchiette may be made 2 days
ahead and chilled on towel-lined trays,covered with plastic
wrap.

Serves: 4-6

Preparation time: 30 min

Ingredients (use vegan versions):

• carrots, celery, broccoli, pepper, mushrooms, radish, (your choice)
• powdered ginger (or fresh if you have it)
• garlic
• onion
• soy sauce
• lemon juice
• vegan sugar
• water
• oil — a little sesame oil gives a nice flavour

Directions:

I don’t really use exact amounts for
everything. Pretty much just use as much as you like.

Cook the onion and garlic (and ginger if it’s fresh) in the
oil until they’re soft but not quite done. Add the veggies
(sliced thinly). In a small bowl mix the soy sauce, lemon
juice, vegan sugar, ginger (if it’s powdered) and water. Pour
this mixture over the veggies and cook it all until
everything’s done.

Serve as is, with rice, or add tofu if you want. Enjoy!

Serves: 2

Preparation time: 20 min