Ingredients (use vegan versions):

• 2 cups of water
• 4-5 teaspoon soy sauce or Bragg’s Liquid Aminos or more if you like
• 3 heaping tablespoon flour
• big pinch of ground ginger
• big pinch of chili powder
• 2-3 teaspoon toasted sesame seeds
• 2-3 cloves of garlic, minced

Directions:

This gravy is super easy….. it reminds me of the garlic
sauce that they serve with steamed veggies at some chinese
restaraunts…

In a small saucepan, saute the garlic in water, soy sauce
or broth. there is really no need to use oil.
Meanwhile, put all of the remaining ingredients in a jar
with a lid. Shake like crazy to get rid of all of the lumps.
Pour the sauce into the sauce pan, bring to a boil and then
simmer for 5 minutes untill it reaches a nice dark color.
This is great served over rice and veggies!
Enjoy!

Serves: 4-5

Preparation time: 10 minutes at most

Ingredients (use vegan versions):

• 1 deliciously ripe avocado
• 1 slice of lemon (or bottled lemon juice)
• 1 heaping tablespoon of fresh salsa

Directions:

Halve the avocado and remove the pit. Take your knife and
finely dice the avocado while still in the shell (this
saves a *big* mess). Scoop out the pieces and mash them in
a bowl. Add a little fresh lemon juice (watch out for the
seeds!) and a healthly dallop of salsa (I like to use the
organic stuff in the ‘fridge case at the health food
store). Give it a big stir.

I like to let this sit while the flavors mingle and I slice
up a cucumber to dip im my guacamole. It’s much tastier
than tortillia chips (and more filling). Carrots are also
good. I had this for dinner a lot when I was on my raw
foods kick (even though the store bought salsa isn’t quite
*raw*…) It’s fast, easy, tasty and healthy. Enjoy it!

Serves:

Ingredients (use vegan versions):

• 3 to 5 cloves of garlic
• 1 to 1 1/2 bunch spring onions cut into 1 inch pieces, equal white and green
• 1 1/2 avocados, if large, use one, if small use 2
• 1 teaspoon salt
• 1/2 pound firm or extra firm tofu
• juice from 2 limes

Directions:

Liquify the first 5 ingredients, and add the juice of 2 limes. Scrape down the
sides. Liquify again and adjust seasoning (add salt or more limes).

It will taste of onion initially, but overnight, the onion
will blend in.

Serves:

Ingredients (use vegan versions):

• 2 bell peppers, chopped
• 1 onion, chopped
• 2 portabello mushrooms, chopped
• oregano, italian seasoning, bay leaves
• 28oz can organic crushed tomatoes
• 14oz can organic chopped tomatoes
• 1 cup of water
• salt
• frozen vegetarian meatballs
• vegan parmesan cheese (1 part nutritional yeast flakes, 1 part sesame seeds, salt to
• taste)

Directions:

Saute onion, mushrooms and bell pepper in some water until
soft (about 5 mins).
Add the fresh or dried herbs to taste, saute another 5 mins
Add the crushed and chopped tomatoes, stir
Add 1 cup of water, simmer for 1 hr
Add the veggie meatballs and salt, simmer for 10 mins
Serve with noodles and sprinkle with vegan parmesan.

Nutritional info for one serving: 60 calories, 1 gram of
fat, 9.75 grams of carbohydrates, 3 grams of protein, 4
grams of fiber

Serves: 8

Preparation time: 1.5 hrs

Ingredients (use vegan versions):

• 1 ripe Hass avocado
• lemon juice
• salt
• cayenne (powdered)
• garlic
• cilantro (optional)

Directions:

This is an incredibly easy and addicting dip. I make it
fresh at work with a fork, knife and small bowl. My
colleagues were amazed the first time I whipped it up and
now they’re on the look out for it whenever I come in.

First, about the avocado.
It’s essential that it be ripe, but not overripe (i.e.
fibrous and with a bunch of nasty brown spots inside). You
can tell when it’s right by pressing your finger on the
skin. It should give in slightly, not be too hard or
mushy. Once that’s established, the rest is easy.

Cut and peel avocado.
Mash with a fork.
Add lemon juice, salt and cayenne to taste.

Chop a decent sized clove of garlic into fine pieces (or
even better yet put through a garlic press) and add.

Optional - but if you’re a cilantro lover as I am, you
won’t be able to resist: chop fresh cilantro leaves and mix
in as well.
Blend, with the fork, to the texture of your liking; smooth
or slightly chunky.

Serve with tortilla chips, soft tortillas, whatever.

In most cases this guacamole disappears almost immediately;
however, if you wish to refrigerate it for later, that’s
fine. Just pack it down well in a small container, squeeze
some extra lemon juice over the top and cover tightly with
plastic wrap, pressing out any little air bubbles. This
latter procedure helps to prevent it from oxidizing too
fast and turning an unsightly brown. It should keep a
couple days in the fridge.

Serves: