Ingredients (use vegan versions):

• 2 medium eggplants or 4/5 chinese eggplants
• 2 medium red peppers
• 3 (or more depending on your tastes) cloves of garlic with skin
• olive oil

Directions:

Wash the eggplants and peppers and pierce with a fork to allow steam
to escape, put everything on the barbeque or in a toaster oven. It
will take at least a half hour+ until the vegetables are properly
roasted, depending on the size of the vegetables and how close
they are to the heat. The garlic will be done sooner. Remove the
garlic cloves when they are soft, allow the eggplant and peppers to
roast until they are slightly blistered on the outside. Let cool.
When everything is cool enough to handle, peel and mash together with
some olive oil. You could also add spices, ie. basil for a
mediteranean flavour, or cumin and corriander for a middle eastern
flavour.

Makes a good dip for vegan pita bread, or a sandwhich spread.

Nutrition Information: unknown

Serves:

Ingredients (use vegan versions):

• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon Herbes de Provence
• 1 teaspoon vegan Dijon mustard
• 1 clove garlic crushed
• fresh ground pepper 2 taste

Directions:

Whisk all ingredients together, toss with green salad and voila!

Serves: 4

Preparation time: 1 minute

Ingredients (use vegan versions):

• two tablespoon rasberry vinegar
• one tablespoon yellow vegan mustard seeds
• six ripe nectarines
• bunch of fresh corriander
• half a red onion
• optional: sesame oil

Directions:

Let the mustard seeds soak in the vinegar of 30 minutes.
Chop up all the other ingredients (coarsely) and mix.
Eat with tortilla chips

Preparation time: half hour

Serves:

Ingredients (use vegan versions):

• can of garbonzo beans
• half a fresh lemon
• 3 cloves of garlic
• salt and pepper
• fresh mint about 10 leaves

Directions:

1. Drain the garbonzo beans and keep the juice. Put beans in a blender.

2. Add the peeled garlic, squeezed lemon juice, mint leaves.

3. Blend. I find that sometimes i need to add some of the bean juice to
get the right consistancy. Also add salt and pepper to taste.

4. Blend for about 3-5 mins or until it tastes good.

NOTE: This often improves with keeping, the flavor gets better and
stronger. Some people like to add a little bit of oil but it adds to much
fat for my tastes.

Serves: about 10

Preparation time: 10 mins

Ingredients (use vegan versions):

• Large handful brown/green lentils
• dry cider
• veggie stock (either home-made or a cube)
• tin tomatoes
• tomato puree
• chopped onion
• crushed garlic
• dried bazil

Directions:

1. Fry the onion and garlic in a little olive oil until soft. (in a large pot)

2. Add the basil and lentils and stir around.

3. Add the stock, cider, tomatoes and tomato puree, and bring to the boil.

4. Simmer until the lentils start to fall apart and the mixture is a thick sauce. (about
45 mins).

Serve over spaghetti or other pasta, with a sprinkling of dairy free parmesan.

Just experiment with amounts of stock/cider. I like lots of cider! The lentils will take
quite a bit of liquid, you may need to keep adding more.

Serves: 2

Preparation time: 1 hour