Ingredients (use vegan versions):

• 2 large eggplant, baked, flesh scraped and minced
• 1.5 cup almond, finely ground
• 2 roast pimento, minced
• 1/2 cup minced parsley
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2-4 cloves garlic, pressed
• s & p to taste

Directions:

Shear inspired invention! Sorta French Eggplant Walnut dip, sorta Baba
Ganouj… Mix all ingredients. Serve with sourdough, tortillas,
chapati, etc.

Serves:

Ingredients (use vegan versions):

• 2 14.5 oz cans of stewed tomatoes
• 3 cloves of garlic
• 1/2 can of black olives, sliced
• 1.5 oz of capers [1/2 standard 3+ oz.bottle]
• 1 teaspoon vinegar
• 2 tablespoons of fresh parsley
• Oregano, bazil, Black Pepper and Red Pepper to taste
• 1/2 medium onion, chopped
• 2 tablespoons of olive oil
• 1/2 teaspoon of vegan sugar

Directions:

Sautee garlic and onion until transparent. Then add capers
into the olive oil and further sautee. Add the cans of
tomatoes, crushing larger pieces. Add olives, vinegar,
vegan sugar and all other ingredients.

Cook 1/2 hour uncovered and 1/2 hour partially covered.

Serves: 2

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 8 poblano chiles (canned green chiles okay)
• 1 pound firm tofu
• 1 cup white flour
• 3/4 cup unsweetened vegan soymilk
• salt and pepper
• vegetable oil
• 2 cups tomato sauce
• 1 teaspoon olive oil
• 1 teaspoon cumin powder
• 1 small onion, diced
• chili powder, to taste (optional)

Directions:

This is a modification of my grandmother’s
traditional chile rellenos recipe. Note that the
traditional recipe calls for beaten egg whites
instead of the flour/soymilk batter and cheese
instead of tofu. The recipe sounds a lot more
complicated than it actually is!

Roast chiles* until skin begins to blister on all
sides (this will require turning the chiles).
You can do this over an open flame or on a cast-
iron skillet. (I prefer to use a comal - a flat
cast-iron skillet.) Set chiles aside to cool.

In a small pan, simmer diced onion, cumin, salt
and pepper in olive oil until the onions become
translucent. (You can also add chili powder if
you prefer.) Add tomato sauce. Simmer, stirring
occasionally, for at least 20 minutes, but
preferably longer.

In a small mixing bowl, whisk flour, soymilk, and
pinch of salt. The batter should be thick, but
not so thick that you can’t move a whisk through
it easily. (You might have to adjust the
flour/soy milk ratio accordingly.) Set aside.

Slice tofu into 3/8″ slices.

Peel the cooled chiles.* The skin should pull
off easily. (Don’t worry, the chiles aren’t hot;
you’ll be able to touch your contact lenses and
eyes without any irritation.) Using a small
knife, core the chiles, seeds and all, by slicing
off the stem side.

Stuff the chiles with one slice of tofu, dip in
batter, and fry in vegetable oil until each side
is golden. Set on dry paper towels to drain
excess oil.

Serve the chile rellenos with a dollop of the
tomato sauce and enjoy!

* If using canned chiles, skip this step.

Serves: 4

Preparation time: 30-45 minutes

Ingredients (use vegan versions):

• 3/4 cup Wheatena Cereal, Oatbran, Bran Flakes mixed
• 1 1/4 cups Vanilla vegan soymilk
• 1/2 cup mashed banana ( 1 - 2 medium ripe bananas )
• 1 1/4 cups Multigrain Pancake Mix (or “bisquick” substitute-vegan)
• 1 teaspoon Baking Powder
• 1 tablespoon succunat or vegan sugar (optional)

Directions:

1. Mix Wheatena, oatbran,bran flakes and vegan sugar together.

2. Add the Multigrain (or “bisquick” ) pancake mix and baking soda.
3. Mash the banana in a bowl and measure 1/2 cup. Add to mix.
4. Add milk, stirring constantly to mix ingredients.
5. Lightly grease pan and cook for 3 minutes on each side.

* Note * If you like nuts, feel free to add them.

Serves: 10 - 12 pancakes

Preparation time: 5 - 10 minutes

Ingredients (use vegan versions):

• 3/4 cup flour
• 1/3 cup brown vegan sugar
• 1/3 cup non-hydrogenated vegan margarine
• 3 tablespoons vegan soy milk
• 1 egg substitute
• 1 1/2 teaspoon lemon juice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped nuts
• 1/2 cup mashed bananas

Directions:

This recipe is made in an automatic steamer. Combine all
ingredients except bananas in a mixing bowl. Beat at medium
speed for 2 minutes. Stir in bananas. Pour batter into
greased and floured rice bowl. Cover rice bowl with
aluminum foil. Cover and let steam with 3 cups of water.

Serves: 1 loaf

Preparation time: 1 hour