Ingredients (use vegan versions):

• 1 block of tofu (firm, not silken)
• 2 handfuls of pumpkin
• 1 smallish onion
• soy sauce
• liquid smoke (optional)

Directions:

This recipe is REALLY easy. I don’t
exactly measure it out.

Heat up a
frying pan, add sliced onion and fry
until brown, DICE the tofu and fry up
until all the sides are golden and
crispy. (This can sometimes take a
while depending on the brand of tofu,
I’m in Australia and I just get a sort
of squishy one in a carton..It takes
longer than the super firm stuff).

While you’re doing this, steam some
pumpkin (I use the microwave but if
you don’t have one just steam it normally I suppose). When the pumpkin
is really soft and gooey but still
holding it’s shape, toss it into the
frying pan with the onion and tofu. I
went on a special mission to an
American grocery store to get liquid
smoke, and I find that mixing liquid
smoke with soy sauce adds a bit of
extra flavour. It’s fine without it,
however. Splash on as much of the
sauce as you like and enjoy!!!

I really like it when I’m hungover for
some reason. Adding a handful of baby
spinach leaves is a nice addition as
well.

Serves: 2

Preparation time: 20 minutes

Ingredients (use vegan versions):

• (All produce should be organic and washed.)
• 1 package spring roll skin (found in Asian grocery and contains only rice)
• 1 bunch fresh cilantro (with stems)
• 1 cup finely chopped carrots
• 1 cup chopped cucumber
• ½ cup chopped green onion (red onion is an okay substitute)
• 1 handful bibb lettuce (about 1 cup)
• 1 cup chopped celery
• 1 fresh avacado, skinned, pitted, and chopped
• juice of ½ lime or 1 ½ tablespoon bottled juice
• 1 tablespoon freshly grated ginger

Directions:

Chop all of the vegetables, and toss in
a mixing bowl. Boil water in a pan at
least the width of the spring roll
skins. Submerge each skin in the boiling
water for a count of 5, then roll each
one as you go. (They want to stick
together like glue.)
Gently take the skin out of the water.
Run the skin uner cold water for a few
seconds, so handling is easier. Wet a
plate, and spread out the spring roll
skin pn it. Place the filling on the s/r
skin, making a line on the edge closest
to you. Roll it up, folding in the left
and right corners (like burrito).
Continue with the rest.
This is a great way to use any fresh
produce you may have in the fridge.

This recipe is:
Vegan
Gluten Free
Wheat Free
Dairy Free
Casein Free
Vegetarian
Organic

Here are some dipping sauce ideas:

Peanut butter with a dash of soy sauce

OR
½ cup fresh lime juice
¼ cup vegan sugar
2 tablespoons Soy Sauce or Tamari
1 tablespoon chopped fresh cilantro
2 minced garlic cloves
Warm until vegan sugar dissolves, whisk and chill
You can add hot sauce or pepper flakes
if desired

Enjoy!

http://www.healthygoodiesgifts.com

Serves: 1 dozen

Preparation time: 20-30 minutes

Ingredients (use vegan versions):

• 1 package frozen french fries
• 3-5 slices of vegan soy cheese
• vegan parmesan cheese substitute
• salt
• 1 can of vegan chili
• 1 chopped onion

Directions:

A lot of veggie cheese don’t melt so well for
the purposes of sandwiches or pizza because
they are too goopy. This consistency is
perfect, however, for making cheese fries.

Prepare half a package of frozen french fries.
I prefer to bake the fries on a cookie sheet.
For extra crispy fries, spread a little olive oil
on the sheet, and make sure to turn the fries
regularly. I also find that you usually have to
add 5-10 minutes to the suggested cooking
time on the package if you want your fries
crispy.

In a sauce pan, heat one can of vegan chili.
Saute onions in a skillet with a little salt and
olive oil. Combine onions and chili and bring
to a simmer. You may have to add some
water in order to thin the consistency of your
chili. If you do this, I suggest adding some
“taco seasoning” or other prepared seasoning
mix. Some hot sauce or crushed red pepper
will also add some kick.

Arrange the cooked fries in a casserole dish.
Add slices of vegan cheese on top, and
sprinkle on some veggie parmesan. Pour the
hot chili on top of everything. Enjoy!

Serves: 2-4

Preparation time: 1 hour

Ingredients (use vegan versions):

• 4 cups flax seeds, soaked for around 5 hours
• 1/2 cup Braggs Aminos
• sprinkling of kelp granule’s (Sea Seasoning brand)

Directions:

1. Put flax seeds in bowl with enough
water to cover and put in fridge to
soak. Add a little more water as the
seed soak up the water (When ready the
mixture will be a bit like gelatin).

2. Add the Braggs and kelp and mix
thoroughly.

3. Put teaspoon to tablespoon mounds onto a cookie
tray and spread thinly over the
surface.

4. Bake for about 30 minutes at 250
degrees. Feel surface to see if it is dry,
and then flip over and cook for
another 20 minutes.

Enjoy with pate!!

Note: Don’t omit the kelp because it
adds a wonderful sea flavor.

Serves: 2-4

Preparation time: 5 hour soak, 1 hour cook, 3 minutes preparation

Ingredients (use vegan versions):

• pita bread (no pockets is the best)
• vegetable oil for frying (or what ever you use for frying)
• sea salt

Directions:

My friends and I came up with this as
an alternative to the plain and normal
pita bread. They are yummy, and I
hope you enjoy it.

Using pocketless pita bread is highly
recommended. It gives the chips a
nice soft inside with a hard chip layer
outside. If you can’t find pocketless,
then pocket pita is still ok.

Heat oil in a deep fryer, or if you don’t
have one, in a deep pot or pan. Try to
get the oil to a temperature of around
350. While the oil heats, cut the pita
bread into wedges. Test the oil to
see if the bread starts to fry and start frying the bread. Watch it until it
turns a nice golden brown. Drain the
chips on some paper towel, and
sprinkle with sea salt. Once
they are cool serve with hummus or
any other dip.

Preparation time: 5-10 min.

Serves: