Ingredients (use vegan versions):

• rice (preferrably jasmine rice), 6 dl
• water, 12 dl
• spinach, frozen or fresh, 2 dl
• curry paste, 1-4 teespoons (depending on how hot you want it)
• coconut flakes, 1/2 dl
• oil, 2 tablespoons
• vegan beer (can be excluded), 1/2 dl

Directions:

Boil water
Add the rice and boil according to instructions on package.

Put a little water in a saucepan. Add the oil.
Put in the spinach.Put in the cocos flakes and some of the
beer (might be excluded and non-alcohol beer workes very
good). Put in a little of the curry paste and taste. Put in
more if you want it hotter. Let the spinach stir for 5-10
minutes.

Serves: 2

Preparation time: 20 min.

Ingredients (use vegan versions):

• 1 15 oz. can lentils
• 1 14.5 oz. can stewed tomatoes (or diced tomatoes)
• 1 cup vegetable broth
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano leaves
• 1/8 teaspoon crushed red pepper flakes
• sea salt to taste
• 1 tablespoon extra virgin olive oil (optional)

Directions:

Combine lentils, tomatoes, vegetable broth, garlic, oregano and red pepper. Add salt to taste. Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes. Just before serving, stir in the olive oil.
If you want it thicker, leave out the vegetable broth. This is so simple, but full of flavor.

Per serving: 255 calories, 7 g fat, 15 g protein, 32 g carbohydrate, 0 mg cholesterol, 348 mg sodium

Serves: 2

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 1 cup yeast flakes
• 1/2 cup slivered, blanched almonds
• 1/2 teaspoon salt

Directions:

Place all ingredients in food processor, process until
almonds are very finely ground. Store in airtight container
in refrigerator.

This is a very good parmesan replacer, but I usually will
just sprinkle it on top of the food, rather than mixing it
in. This cuts back on the amount of salt, and still gives
the flavor.

Serves: 24

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 2 firm zucchinis - washed, peeled and minced
• 1 ripe green pepper - washed, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 10 - 12 cleaned and cut cilantro leaves
• 6 drops of lemon juice

Directions:

This is a very easy and delicious salad.
Combine the minced zucchini pieces and green pepper pieces in a serving
bowl. Add the salt and black pepper and mix well. Chill the
mixture for about 1 hour.Just before serving, garnish with
oregano and cilantro leaves. Sprinkle a few lemon drops on top
to give an extra tang of flavor and the dish is ready!!

Serves: 6

Preparation time: 20 minutes

Ingredients (use vegan versions):

• Your favorite white rice recipe (plain), fully prepared.
• 1 cup orange juice
• Spinach, a small batch, rinsed and stems removed.
• 3 cloves of garlic, finely chopped
• Fresh ginger, julienned to measure 1/8 cup
• 1/4 teaspoon ground ginger powder.
• 1 brick of tofu (non-silken), rinsed and cubed.
• 2 tbls. olive oil
• Salt and pepper to taste.

Directions:

In a non-stick fry-pan or wok, saute olive oil, tofu and
garlic, keep stirring so as not to burn the garlic. As you
are browning the tofu, add the fresh and powdered ginger,
and the spinach. Depending on the portion, more olive oil
may be necessary. Once lightly browned, pour in the orange
juice, bringing down the heat, and reduce for five minutes.
The idea is for the vegetables to absorb the juice flavor,
so add more if necessary to retain a broth. Pour entire
mixture over the bed of white rice. Enjoy!

Serves: 2

Preparation time: 30 minutes