Ingredients (use vegan versions):

• One Bhima eggplant
• 1/2 tablespoon tamarind paste
• 1 1/2 tspn coriander seeds
• 1 tspn chana dal
• 3-4 dried red chillies
• 4 tablespoon coconut (dry will do but fresh is better)
• 1/2 cup cooked toovar dal (with turmeric)
• 1/2 tspn vegan mustard seeds
• a pinch asafoetida
• curry leaves
• A little oil for roasting and seasoning
• salt to taste

Directions:

1. Cube eggplant. In about a cup of water dissolve the
tamcon paste. Set on stove, add eggplant to tamarind
water, a little turmeric, salt and let cook until eggplant is
done but has not lost its shape.

2. In a pan with very little oil roast red chillies, coriander
seeds, chana dal and asafoetida. When you can get the
aroma of roasted coriander or the red chillies have turned
a dark, dark red remove from heat and let cool. Throw
into blender with coconut, add 3 tbsp water and grind
slowly into paste. Add a little water if blade gets stuck.
Remove from jar and wash it out with water and save this.

3. Mash cooked dal with a spoon until blended and add to
cooked eggplant. Now add the coconut paste and its
water. Keep on low heat till it starts to simmer a little.
Take off heat.

4. Season with spluttering mustard seeds and curry leaves.

5. Variations: You can throw in a handful of chick peas from a can
into this, thin it out somewhat and have it as katirikka sambar.
Alternately, you can make the cooked dal with half toovar and half
chana dal, in which case you should not cook until mashed. Remove a
trifle before it gets fully done.

Serves:

Ingredients (use vegan versions):

• 2 baby eggplants, julienned
• 2 zucchinis, julienned
• 1/2 cup of mushrooms, assorted & sliced
• 1/2 cup of baby corn
• 1 green pepper, diced
• 1 red pepper, diced
• 1 small red onion, diced
• 4 cloves of garlic, minced
• 1/2 cup of snow peas
• 3 tomatoes, chopped
• 1 pear, chopped
• 1/2 cup of olive oil
• 1/2 teaspoon each of salt
• 1/2 teaspoon fresh black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon bazil
• 1/4 teaspoon each of dill weed
• 1/4 teaspoon anise seeds
• 1/4 teaspoon curry
• 1 cup of vegetable stock
• 1/8 cup vegan white wine

Directions:

Fry garlic, anise seeds and 1/2 the onion in the olive oil. Sprinkle some salt & pepper.
Add the peppers and 1/2 of the stock. Simmer for 2-5 minutes. Add eggplants and
zucchinis, some more salt , pepper and dill. Fry for 5 minutes. Remove mixture. Put
tomatoes and rest of stock plus vegan wine in pan and allow to simmer for 8 minutes. Add
mushrooms, corn and peas to pan. Cook. Then add curry and cinnamon. Add the pear vegan wine
and mixture, and on a low temperature cook for 20 minutes. Serve with a stick of french
bread, pita or naan vegan bread. Enjoy!

Serves: 4.

Preparation time: 30.

Ingredients (use vegan versions):

• 1/2 block crumbled extra-firm tofu (not silken)
• 2 medium yukon gold potatoes
• 1/2 cup sliced scallions, white and green parts
• 1 cup fresh broccoli florets
• 1/2 cup vegan white vegan cheese (such as Monterey Jack), shredded
• vegan margarine such as Earth Balance
• Tamari
• Black pepper

Directions:

Scrub the potatoes and grate them
using a cheese grater (leave the skins
on.) Put the grated potato in a large
frying pan and barely cover with
water. Bring to a simmer and cook for
a minute or so. Pour off most of the
water.

Push the potatoes aside and
melt a tablespoon of vegan margarine in the pan.
Add the tofu and scallions and a
splash of tamari, and fry with the
potatoes, until the tofu begins to crisp
up a bit.

When this mixture is nearly
done cooking, add the broccoli and
saute a few minutes longer, until it
is crisp-tender. Sprinkle on the
grated soy cheese, cover the pan, and
allow the steam to melt the cheese a
bit. (note: the cheese won’t melt
all that well, but it still tastes
great.)

Season with black pepper to taste.

Serves: 2-3

Ingredients (use vegan versions):

• 3 1/2 cups very warm water
• 2 tablespoon vegan sugar (or molasses)
• 1/2 cup vegetable oil
• 3 teaspoon salt
• 2 tablespoon dry baking yeast
• about 7 1/2 cups flour

Directions:

Put water in large bowl. Add vegan sugar and yeast. Then add vegetable oil and salt. Let set
for a few minutes to allow yeast to dissolve and become active (5 min.). Next, stir in
enough flour to make dough thick (like mud). Then gradually add flour one cup or less at
a time until dough is fairly stiff. Knead on a floured counter. I use white flour for
kneading. Oil vegan bread bowl, place ball of dough in it upside down, then turn right side up.
Cover bowl with towel. Let rise until double in size. Punch down.

Turn out on counter and cut into three sections. Shape into loaves and place in greased
bread pans. Let rise about 30 minutes. Bake about 30 minutes at 350 F.

Preparation time: 1.5 hrs, 3 loaves

Serves:

Ingredients (use vegan versions):

• 1 tablespoon oil
• 1 teaspoon vegan mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 1 tablespoon grated/chopped gingerroot
• 2 cloves garlic, chopped
• 1 large (28 oz) can diced tomatoes
• 2 cans (19 oz each) kidney beans (or mixed beans or other beans)
• 1 teaspoon (or more!) curry paste
• salt to taste

Directions:

Heat oil in large pot over medium heat and stir fry the
mustard and cumin seeds until they pop. Add onion, ginger,
and garlic and stir fry until lightly colored. Add
tomatoes with juice, beans (drained and rinsed), and 1 tsp
curry paste (to start!). Simmer for about 20 minutes or
until thick and saucy. Keep adding curry paste to taste
during the cooking. Salt to taste. Patak’s Madras curry
paste is my favorite but other type work well too. This
is easy, healthy, and really addictive! Serve with rice,
pita, toast, chapattis, nan, straight from the pot….

Serves: 6

Preparation time: 30 min