Ingredients (use vegan versions):

• rice fettucini, udon or regular fettucini
• ichimi
• asparagus
• carrot
• tamari

Directions:

Cook the noodles and place in the bottom of a large soup
bowl.

Boil asparagus pieces and carrot pieces in water for
five minutes. Transfer vegetables to soup bowl.

Put
several drops of tamari in the bowl and pour enough water
in the bowl to cover noodles and vegetables.

Sprinkle with
ichimi and eat with chopsticks.

Allow for lots of
slurping, but no burping please. (Burping is considered
rude, while slurping is acceptable, and even expected.)

Serves:

Ingredients (use vegan versions):

• 1 package of shredded vegetables (such as cole slaw mix)
• taco sized white corn tortillas
• tamari

Directions:

Ok, this is completely unauthentic mu shu. But it’s
enormously satisfying with minimal prep work. (Don’t shoot
me, ok?)

Saute the shredded veggies in oil over way high heat until
wilted and smoky.

Boil some water in a seperate small pot
and steam tortillas by balancing a rack above the boiling
pot and placing the tortilla on the rack, then turning
over. (I like to use the water from the pot for fresh
brewed tea to drink with my mu shu.)

Add a few drops of
tamari to the veggies and roll them in the steamed
tortillas.

I personally just don’t like hoisen sauce and always
request they don’t put any in mine at the chinese
restaurant. But if you like it, buy some. I’ve seen it at
the grocery store. Put a spoonful of the hoisen sauce in
the tortilla before rolling.

I also enjoy how you can just “whip this up” really quickly
as a side dish to any main dish you might be making. It’s
especially nice with fried rice or lomein.

Serves:

Ingredients (use vegan versions):

• cole slaw veggies
• white corn tortillas
• tofu
• ginger
• garlic
• tamari

Directions:

Saute shredded veggies until the soften and then add tofu,
ginger, garlic and a few drops of tamari.

Steam white corn tortillas until soft and roll veggies
inside them.

Serves: 2

Ingredients (use vegan versions):

• 2 or 3 potatoes (use two if they’re big, 3 if they’re smallish)
• 2 tomatoes, chopped
• 1/2 cup peas (I use canned sweet peas)
• 4 tablespoon soy non-hydrogenated vegan margarine
• 1/2 to 1 meduim onion, chopped, (depending on how much you like onion)
• 2 garlic cloves, chopped OR 1 1/2 to 2 teaspoon garlic powder
• 2 cloves
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon garam masala (available at ethnic grocery stores or at www.namaste.com)
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander powder
• salt to taste

Directions:

1. Heat margarine in a pan on stovetop at medium temp.

2. Add onion and saute until golden

3. Add cloves, bay leaves, cinnamon stick, and garlic and
stir fry 2 min.

4. Add garam masala, chili powder, turmeric, coriander,
tomatoes, and salt. Mix together well.

5. Add potatoes. Pour in water and bring to a boil.

6. Add peas and lower heat. Cover. Let simmer 15 min. (until
potatoes are soft and done)

Serves: 3-4

Ingredients (use vegan versions):

• 1 package frozen spinach, chopped & strained
• 1/2 cup cilantro leaves
• 1/4 cup olive oil
• 1/2 cup nuts (whatever you like best, pistachios work great)
• 10 full size sheets of filo dough
• 12 oz firm regular tofu, crumbled
• 2 large potatoes, cooked and mashed (add a little vegan soymilk to soften)
• salt and pepper to taste

Directions:

A 5″ x 11″ Pyrex pan – or something close to it in size – OILED

Begin by mashing the cilantro and nuts together with 2
tablespoons of the olive oil until you have a lovely
aromatic bright green paste, resembling pesto. This can be
simplified by a food processor, or if you add a little
extra oil, a blender will do.

Next, combine the tofu with the spinach, then add the above
pesto-like paste to your mixture. Stir and set aside.

Lightly brush oil onto your filo dough sheets, one by one.
Use six of your oiled sheets, folding each sheet in half,
and line the oiled pan.

Using a tablespoon, evenly and gently plop globs of your
spinach/tofu combination onto the filo in the pan. Gently
smooth out, trying not to press too hard on the filo.

Likewise, gently and evenly plop globs of mashed potato on
top of the spinach. (You can be very fancy, and use fanned
out thinly sliced potatoes instead, but I prefer the
mashed – comforting and creamy) Salt and pepper to taste.

Repeat the oiling and folding procedure with the remaining
filo until you have used up all the sheets. If the sheets
hang over the edges of the pan, you can gently cut the
edges off with scissors.

Bake at 350 degrees covered for about 25 minutes. Then
continue baking until the top layers of filo turn a golden
brown – about another 15 minutes.

Cut into six pieces and serve. Your friends – even the non-
vegan ones will be delighted. It is well balanced in
protein, carbs etc – and I could eat this FOREVER!

Serves: 6

Preparation time: 1/2 hour