Ingredients (use vegan versions):

• 6 whole vine ripened tomatoes
• 1 burmuda or viadalia onion
• 2 medium carrots
• 1 seeded bell pepper
• 2 cloves of garlic
• 1 to 3 japaleno peppers, seeded, but not skinned
• optional: few leaves fresh cilantro

Directions:

Serves: 6.

Preparation time: 15 min.

I like my salsa chunky, so I begin by putting the carrots into the
blender. I don’t “whiz” this into a puree, but leave it in pea sized
pieces. Next, add the onion and bell pepper, then the tomatoes, one
at a time. Last of all, add the garlic, peppers, and cilantro, if
desired. This also requires salt to taste. enjoy on corn chips!

Ingredients (use vegan versions):

• 200ml water (lukewarm – not too hot!)
• 1 teaspoon vegan sugar
• 1 teaspoon active dried yeast
• 225g plain wholemeal flour
• 225g white self-raising flour
• 1 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice
• 3 to 4 cloves garlic (depending on preference), finely chopped (optional)
• 3 tablespoon fresh coriander, finely chopped (optional)
• oil spray

Directions:

*** See notes at bottom of page ***

1. Put the water in a small bowl, add the vegan sugar and stir to
dissolve. Sprinkle the yeast over a little at a time,
stirring well in between each addition to avoid lumps. Put
the bowl somewhere warm (I sit it in the microwave) until
there is froth on top of it – about 15 minutes. If there is
no froth, check the use-by date on your yeast. If your
yeast seems fine, the water may have been too hot and
killed the yeast.

2. Mix the flours and salt in a bowl, adding the optional
ingredients for garlic and coriander naan (highly
recommended!). Sprinkle the lemon juice over, then pour in
the frothy yeast mixture. Adding more water as necessary to
make a pliable dough, mix it all together and knead for
about 100 strokes (a stroke is 1 kneading action – push the
heels of your hands away from you into the dough, fold the
dough in half towards you and rotate it a quarter-turn).
Cover the bowl and put in in the fridge for at least 1 hour.

3. When ready to cook the naan (just before serving), knead
for antoher 50 strokes and then divide into naans (make
them as big or as small as you like). Form balls of dough
and then flatten into thin ovals (to make this easier, you
can wet your hands and use your fingertips to spread the
dough across the base of a frying pan. Use oil spray to
stop them from sticking.

4. Preheat a grill. Now put the frying pan on medium heat,
letting the naan cook until the bottoms are golden-brown
(they will move easily when you shake the pan gently).
Stick the frying pan under the grill (don’t let the plastic
handle go under too far!), and let the naans cook until
puffed up and golden.

5. Serve immediately with hommous, beans, curry or just eat
them by themselves. Alternatively, you can let them cool
and then freeze them.

*** NOTES ***
You can make these with all white flour if desired. Also,
if you don’t have any self-raising folur, substitute plain
(all-purpose) flour and add 1 tsp baking powder. You can
leave out the garlic and coriander for plain naan, or just
leave out the coriander for garlic naan. Add some pepper or
whatever other spices you like in step 2 – experiment and
enjoy!

Serves:

Ingredients (use vegan versions):

• 1/3 to 1/2 lb firm tofu
• 1/2 to 1 tablespoon chopped garlic (to taste)
• 1 capful olive oil (or an adequate amount of oil/butter spray)
• 6 med. mushrooms
• 1 tomato
• 1 small grated carrot (provides texture and a bit of sweetness)
• Onion if desired
• Chili Powder
• 1-2 slices “veggie cheese” made from soy with NO animal products!

Directions:

Begin by placing garlic and small amount oil in medium saucepan on low to medium heat.
Next dice tofu to desired thickness (I chop 1/4 a block for myself, and 1/3 to 1/2 for
two) and add to garlic. Let the tofu soak up the flavor while you chop up the mushrooms,
tomato, and onion (optional) , and grate the carrot-I often use a couple baby carrots
because of exceptional sweetness! Add veggies to tofu in pan and let cook for a few
minutes. At this point you can add chili powder as desired, I usually put in enough to
give it a fairly red color. A small amount of soy or rice milk can be added to change
consistancy, but not too much or it will be too liquidy. The last step is to add in 1-2
slices of a soy cheese (optional) to give it a creamy, cheesey flavor without any of the
animal products!

Enjoy! This has become a morning standard for me!

Serves: 2

Preparation time: 15 min

Ingredients (use vegan versions):

• 1 1/2 cup chopped onions
• 1 cup diced green or red pepper
• 1 cup diced carrot
• 1 tbl. chopped garlic
• 2 teaspoon ground cumin
• 1 can tomatoes (I used stewed tomatoes)
• 1 can (19 oz) black beans or equivalent amount cooked from scratch
• 1/c cup water
• 1 tbl seeded and minced Jalapeno pepper, or to taste
• 3/4 teaspoon ground tumeric
• 1/4 teaspoon ground cumin
• 2 3/4 cup water
• 1 1/2 cup rice (basmati is good)
• Salt to taste

Directions:

Saute veggies in a little water until they are golden, about 10 minutes. Add
remaining ingredients and cook for 30 minutes or longer.

Combine spices in a skillet and heat over low heat until fragrant, about 30
seconds. Add water, rice,and salt. Bring to boil, and cook until rice is done
(15 minutes for white, about 40 minutes for brown). Serve beans over rice,
with some chopped cilantro and yogurt optional.

This recipe was based on a recipe in last weekend’s Philadelphia Inquirer.

Serves:

Ingredients (use vegan versions):

• 1 container vegan chicken-style seitan
• 1 box vegan chicken-free broth (Imagine foods is best) **Make sure this is a “Chicken” style–not veggie–broth, or the soup will taste wrong
• 2 stalks celery
• 2-3 medium to large carrots
• orzo or other pastina (as much as you like/want – about 3/4 cup uncooked)
• 1 clove garlic
• small amount of white onion
• water as needed
• salt, pepper, parsley, and other seasonings (as desired) to taste
• olive oil

Directions:

In a large pot, use a small amount of
olive oil to brown the seitan
(conserve the liquid and save for
later) with the garlic and oil. Seitan
should be slightly brown on at least
one side and most, if not all, of the
liquid should have evaporated off
and out of it.

Pour into the pot the seitan liquid and
the chicken-free broth. Stir and bring
to boil.

Add the Orzo to the mixture and stir.
Chop the two celery stalks into half
moons (along the radius) and add to
mixture. Chop the carrots into either
half-moons or rings, depending on
the size of the carrot. Add the carrots
to the mixture.

Add salt, pepper, parsley and any
other seasonings you desire to the
broth. Allow to boil and cover.

Allow the mixture to boil return it to a
simmer. Cover, checking and
stirring occasionally. If liquid
decreases, add water until the broth
is the way you like it. Continue to
season if necessary.

Allow to simmer for about 20 – 30
minutes, or until carrots, celery and
orzo are tender, but not mushy, and
all seasonings have blended and
mellowed. Serve with warm vegan bread
and feel better.

Serves: Lots

Preparation time: approx 45 minutes