Ingredients (use vegan versions):

• 8 cups water, or 8 cups homemade veggie stock
• 2 vegetable bouillon cubes (omit if using veggie stock)
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon coarse grind pepper
• 2 cloves minced garlic
• 1 medium diced onion
• 1/4 cup red lentils
• 1/2 cup pearl barley
• 2 cups dried mushrooms such as porcini, shiitake, morel, etc, or 3 cups fresh
• 1/4 cup chopped sun dried tomatoes (kitchen shears does this job nicely)
• 1/4 cup chopped dried yellow tomatoes
• 1 1/2 cups carrots (I prefer baby, but sliced works well also)
• Assorted other veggies and spices to taste (you can also substitute any of the above to
• suit your mood)

Directions:

Throw everything into a stock pot, bring
to a rapid boil, reduce heat and simmer
at least 20 minutes.

You can also stick
it in a crock pot and let it go all day.
My favorite way to serve this is with a
huge salad and some really crusty, warm,
fresh-from-the-oven sourdough bread.

Serves: varies, usually 8-10

Preparation time: about an hour, including cook time

Ingredients (use vegan versions):

• Vegetable oil
• 3 medium sized onions
• 1 red paprika
• 1 cube bouillon
• 1 can of crushed tomatoes
• garlic
• 2 decilitres of red lenses
• salt

Directions:

chop the onions and slice the paprika. Fry them with the oil until the onions are a little soft, then pour the water in and add the lenses. Add the bouillon and let it cook for about 8 minutes. Then add the tomatoes and as much garlic as you feel like at the moment. Let it cook for a while. Then take a spoon and taste the lenses. If they´re soft, the soup is ready to eat, if not, let it cook for a little while and then taste it again.

Serves: 2-3

Preparation time: 20 min

Ingredients (use vegan versions):

• 1/2 lb tofu
• 1 6 oz can tomato paste
• 2 tablespoon ketchup
• 1 tablespoon vegan rice wine vinegar
• 1 small onion, chopped
• 1 med. tomato, chopped
• 1 small jar sliced mushrooms
• 2 tablespoon vegan Dijon mustard
• salt & pepper, chili powder, oregano to taste
• 1 tablespoon molasses

Directions:

Heat olive oil in saucepan and add molasses. Crumble in
tofu & brown, stirring to prevent burning. Add tomato paste
& mix, adding water if necessary. Stir in mustard, onions
and tomatoes. Add oregano and chili powder to taste and
continue mixing and heating. Stir in mushrooms, ketchup &
vinegar. Season with salt & pepper to taste. Serve on
toasted sandwich buns or in tortillas or pitas.

Serves: 4

Preparation time: 30 min

Ingredients (use vegan versions):

• 1 good-sized head of lettuce
• 1 tomato
• 1 cucumber
• 1 pepper (any color)
• 1 peach
• 1 apple
• 1 orange
• 1 banana
• 1 kiwi
• 1 pear
• salt
• pepper

Directions:

Tear lettuce. Place in bowl(s). Chop fruits & vegetables up. (You may
want to peel the skin off some items.) Place vegetables in bowl(s). Top
with the fruit. Sprinkle salt & pepper for taste. Enjoy!

Serves: 1-2

Preparation time: 10-15 min

Ingredients (use vegan versions):

• 1 tablespoon oil (whatever kind you like)
• 8 (or more, or less) mushrooms, chopped
• 5 (or more, or less) cloves garlic, minced
• 1/2 cup coconut milk (you want the creaminess here, so I wouldn’t recommend using vegan soymilk)
• some vegan soy parmesan (I’ve never actually used this, but I just thought it would be good)
• about 1/4 teaspoon nutmeg (makes the recipe – don’t leave out!)
• 1/2 – 1 teaspoon black pepper (freshly ground is best)
• You can also add some lemon juice to the sauce, freshly squeezed is best, or garnish with lemon wedges
• salt to taste

Directions:

Saute the mushrooms and the garlic in a
pan over med-low heat, until it looks
yummy. Separately, bring the coconut
milk to a boil over the lowest heat
possible, and as soon as it starts
boiling, add the parmesan, nutmeg, and
pepper, (lemon too if you’d like) and
remove from heat. Mix it all together.

Add the coconut sauce to the
mushrooms/garlic and simmer on lower
heat until the sauce reduces. Make
sure to stir it constantly or else it
WILL burn. Just stir until it comes to
a consistency that looks like alfredo
sauce, and serve immediately over
fettuccine noodles. I like to use
black pepper fettuccine, but any kind
it good!

This recipe is awesome! Tastes as good
as it sounds.

Serves: 2-4

Preparation time: 20 mins