Ingredients (use vegan versions):

• 2 cups water
• 1/2 cup uncooked lentils
• 1/4 cup uncooked barley
• 1 large carrot diced
• 1 medium onion chopped finely
• 8 oz. canned tomatoes diced
• 1 clove garlic crushed
• 1 teaspoon flour
• 1 teaspoon parsley
• 1 teaspoon herbes du Provence
• salt and pepper
• 3 medium potatoes cooked and mashed

Directions:

Peel, cut up and boil potatoes until soft, then mash

Heat 1 1/4 cups water, add lentils and barley, simmer 30 min.

Heat remaining water in a saucepan, add carrot, onion, garlic and cook
until tender, then add tomatoes and spices

Mix the flour with a little water and add to sauce pan, stir and cook
over low heat until thickened

Combine contents of saucepan with cooked lentils and barley, place in
ovenproof baking dish, cover with mashed potatos

Bake at 350 deg. F for 30 min. (or you can make it ahead of time and
bake it for 45 min. with it starting from refrigerator temp.)

Liz (on bob’s account)

Serves:

Ingredients (use vegan versions):

• sliced green chilies
• freshly ground red chili paste or hot chili sauce
• tomato sauce
• quartered tomatoes
• boiled and diced potatoes
• crumbs of firm tofu
• sliced onion
• bean sprouts
• finely sliced cabbage
• yellow noodle (oil noodle)
• salt

Directions:

Heat oil and fry onion well. Add crumbs
of tofu, tomatoes, potatoes and
cabbage. Next, throw in noodles and
bean sprouts, and fry for a short
while. Throw in green chilies, red
chili and fry briefly. Season
with, salt, tomato sauce and chili
sauce.

Serve with sliced cucumber and tomato
sauce.

Serves: 1

Preparation time: 10 mins

Ingredients (use vegan versions):

• 375g (2 cups) dried lima beans, soaked overnight
• 1 bunch parsley, chopped
• 50g fresh basil, chopped
• 50g fresh chives, chopped
• 6 cups water
• lots of sea salt and pepper

Directions:

Boil the lima beans in water until
they are soft, around 40 minutes.

Place the chopped herbs in a blender
and add the lima beans, along with the
cooking water. Blend (in batches)
until the soup is very smooth.

Put the soup back in the pan and
season to taste. Reheat and serve
with a crusty bread & some green salad.

Serves: 4-6

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 2 cans kidney beans (do not drain juice)
• 2 bottles favorite vegan BBQ sauce
• 1 pkg. favorite vegan chillie seasoning
• 1 bag non -airy shreaded vegan cheese
• 1 lg bag favorite vegan corn chips (“fritos” are best with this recipe)

Directions:

In a Crock Pot/Slow Cooker, add beans, BBQ sauce, and
chillie seasoning and cook until warmed through and the
aroma fills the kitchen. Spread a handfull of chips on a
plate, cover generously with bean mixture and sprinkle with
shreaded non dairy cheese and enjoy!! Play with the amount
of chillie seasoning… some like it hot, but others may
not. Either way, the kids will love constructing this.

Serves: 8

Preparation time: 1 1/2 hrs

Ingredients (use vegan versions):

• 2 large Portabello Mushrooms
• 3 Tbsp.Olive Oil
• 3 tablespoon each bazil, Oregano, Parsely (USE FRESH)
• 2 Tbsp.balsamic vinegar
• 3 large cloves of Garlic
• 6 Leaves Arugula
• Salt and Pepper to taste
• Roasted Sweet Red Peppers
• 4 Slice of your favorite vegan bread or 2 rolls

Directions:

In a blender combine the olive oil, balsamic
vinegar, garlic, salt and pepper and fresh herbs until the
items are combined. Clean and discard the stem of the
mushrooms and place in a resealable bag. Pour the marinade
from the blender into the bag over the mushrooms. Let stand
for at least 30 minutes turning every 5 minutes. Heat the
grill. Grill the mushrooms and continue to baste during the
cooking time. Save some marinade to top off your sandwich.
Lightly brush the vegan bread with olive oil and toast on the
grill. To build the sandwich take a teaspoon or two and put
it on one slice of vegan bread for each sandwich. Place two or
three leaves of arugula on the vegan bread and then place on the
roasted red pepper slices. Next place the grilled mushroom
and salt and pepper to taste. Top off with the other slice
of vegan bread.

Serves: 2

Preparation time: 45 minutes