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 cup slivered blanched almonds
• 3-1/2 ounces oil (1/3 cup is too little, 1/2 too much)
• 5 ounces water
• 1/2 teaspoon salt, optional-but it tastes better
• 1/8-1/4 cup lemon juice-fresh is best but RealLemon works

Directions:

Place almonds, oil, salt and about half of the water in blender.
Process on high until smooth, 3-4 minutes. Add remaining water and
continue blending until extremely smooth. Add lemon juice all at
once while blender is operating.

Pour into a 2 cup container and chill. This will set up as it chills.

You may have to experiment with the proportions a little, more or less
oil, more or less lemon juice or almonds, etc.

I have a Kitchen-aid blender that has a very powerful motor, and it will
take about double these ingredients, but a less powerful motor needs
less stuff!

If this doesn’t set up right, try adding a little of the runny stuff to
1/4 cup more slivered blanched almonds, process until smooth, then add
the remaining runny stuff, process until well combined. Chill. If this
doesn’t work, add a little more lemon juice. It is never ruined, because
you can always add more of the nuts or lemon juice and it works out OK.

If it is too thick, put the lump in the blender and add 1/4 cup water,
process until smooth and pour back into the container and chill.

When you get the right proportions for your blender and taste, write them
down. This is wonderful stuff.

P.S. You can make a wonderful cheezy spread out of this by just adding
one 2 oz jar of chopped pimiento, juice and all, before you add the
lemon juice. Process until it is a pinkish orange color and no chunkies
are seen, add the lemon juice, process to combine and pour into your
container and chill. YUMMY!

Serves: 8-10

Preparation time: 5 min

Nutrition Information: I’m sorry, I don’t have any, but if anyone has the
program to figure it out, I’d love to have the info myself!

Ingredients (use vegan versions):

• 2 bunches of mustard greens
• 2 bunches of turnip greens
• collards optional
• 1 teaspoon sea salt with iodine or salt substitute

Directions:

1) Rinse greens well. Best in non-tap water.

2) Bring a large pot of non-tap water to boil.

3) Cover pot, cook over medium heat for about 20 minutes
or until tender.

4) Can use the water-pot liquor at seasoning in a dressing.

5) Cut greens while in the pot.

When I was a little girl, I thought that collard greens
were called collard, because colored people loved them so
much and the greens were named after us.

Serves: 6-8

Preparation time: 20

Ingredients (use vegan versions):

• 1 cup oats
• 3 cups vegan soymilk (I use low fat)
• 1/4 cup each dried chopped apricots, dates, raisins, saltanas (any other dried fruit)
• 1/4 cup sunflower seeds
• 2 tablspoons vegan maple syrup
• 1 cinnamon stick

Directions:

Combine all ingredients in a bowl. Cover and leave in the
‘fridge overnight.

Transfer mixture into a saucepan and warm gently.

Serve with extra soy milk.

Yum Scrum!!

Serves: 4

Preparation time: Overnight

Ingredients (use vegan versions):

• 2 and ½ teaspoon of dried active yeast, ½ teaspoon vegan sugar, ¼ cup of warm water
• 1 cup of warm water
• 250g (2 cups) white flour
• 250g (2 cups) of wholemeal (whole wheat) flour)
• 1 tablespoon wheat gluten
• 1 teaspoon salt
• 1 teaspoon vegan sugar
• 15g (1 Tbsp) of non-hydrogenated vegan margarine
• 1 tablespoon of flax/linseed
• 1 tablespoon of rye kernels
• 1 tablespoon of pearl barley
• soy or rice milk for glazing

Directions:

Note: 1Tbsp = 20 ml = 4 tsp, 1 Cup = 250 ml

Combine yeast, ½ tsp vegan sugar and ¼ cup of water and set aside for 10 minutes until frothy.

Combine all dry ingredients in a food processor.

Rub in margerine.

Pour in yeast mixture.

Pour in water.

Process until mixture clumps into a dough ball. If it doesn’t clump, add water, one tsp at a time, until it does.

Turn out on a clean surface and knead. (~6 mins)

Put dough in a clean bowl and cover with oiled polythene.

Leave to rise ~1½ hours, until doubled in size.

Knead again (~6 mins) .

Fit into a large, greased vegan bread tin and cover with oiled polythene.

Allow to prove in a warm place, ~1 hour.

Brush with soy or rice milk.

Bake at 230C/450F for 40 mins.

Serves: 1 loaf.

Preparation time: 4 hours.