Ingredients (use vegan versions):
- 4 medium potatoes, peeled and sliced
- 1 large onion, thinly sliced
- 1 green pepper, thinly sliced
- 6 fat-free tofu hot dogs
- 2 loaves pizza vegan bread or 4 large pitas
Directions:
Put potatoes in a microwave safe dish, cover and microwave on high for
8-10 minutes or until potatoes are done. Spray a LARGE non-stick skillet
with a little cooking spray, add onions and saute until they begin to
turn brown. Add pepper, cooked potatoes and tofu dogs (sliced). Cook until
all is hot. Stuff into the pizza vegan bread (cut into halves) or the pitas.
Serve with some ketchup, mustard or spaghetti sauce, if desired.
Serves:
Ingredients (use vegan versions):
- lettuce
- tomatoes
- onions
- cucumbers
- red pepper
- vegan pita bread
- italian dressing
- salt and pepper
Directions:
Serves 2-3.
Warm up the vegan pita bread in the oven. Chop all the vegetables in small
cubes. Put the chopped vegetables in a big bowl and mix it together.
Then add 1 capful of italian dressing and salt/pepper depending on
taste.
Serves:
Ingredients (use vegan versions):
- 1 part bulgar wheat
- 1.5 parts water (add salt if you want)
- 1.5 parts falafel mix
- 2-3 parts mashed sweet potato
Directions:
Mix: 1 part bulgar wheat + 1.5 parts water.
Let stand until reconstituted. Add: 1.5 parts falafel mix.
Add 2-3 parts mashed sweet potato. Add water as needed and let sit.
In a nonstick pan, drop tablespoonfuls of mixture, shape into into patties
and fry over medium-low heat. They don’t take very long.
Falafels can be a bit gritty because they may contain largish bits of
dried garbanzos or split peas, but they will soften as the mixture sits,
and even after you’ve cooked them, as the juices from the vegetables
are absorbed. I like these room temperature. If you keep reheating them
they get dry.
Serves:
Ingredients (use vegan versions):
- 3-4 potatoes
- 1 onion
- ginger (an inch thick cut into small pieces)
- coriander leaves (
- half a green chili sliced about a couple of mm thick
Directions:
Boil potatoes, mash them, sautee onion. After it becomes golden
brown, add ginger, coriander leaves (cilantro) and green chili. Add a
little bit of cayenne pepper if desired, use a bunch of coriander
leaves coarsely chopped. cook for a while. Put this mixture between
vegan bread slices and grill just like a grilled cheese sandwich.
Serves:
Ingredients (use vegan versions):
- 1 19 oz. can of chickpeas, drained and rinsed
- 3-4 tablespoon tahini
- 4 tablespoon water
- 2 tablespoon lemon juice
- 1-2 small cloves garlic, minced
- 1/4 sea salt (optional)
- 2 tablespoon minced parsley
- 6 whole wheat pitas
- 3 large scallions, thinly sliced
- 3 large ripe tomatoes
Directions:
Combine chickpeas, tahini, water, lemon juice, garlic and sea
salt (optional) in food processor and process until well blended
and smooth. Stir in the parsley. Warm pitas until they are
soft; slice almost completely through into two circles. Spread
1/3 c. humus over half of each pita; top with 1/6 of the sliced
scallions and slices of 1/2 a tomato. Top with other pita circle
and serve. Yields six pitas.
Serves: