Ingredients (use vegan versions):

• 1/4 cup soft soybean margarine
• 2 tablespoons parsley, flaked
• 1 teaspoon crushed basil
• 1 (8 oz.) package of vegan cream cheese, softened
• dash pepper
• 2/3 cup boiling water
• 8 oz. vegan spinach fettucini
• 1 clove garlic
• 1/4 cup soybean margarine
• 3/4 cup of your favorite vegan cheese substitute

Directions:

Combine the soft margarine, parsley
flakes and basil. Blend in cream cheese
and pepper. Stir in boiling water; blend
well. Keep warm.

Cook noodles according
to package directions; drain.

Cook
garlic in 1/4 cup margarine for one to two minutes. Pour over noodles; toss lightly
and quickly to get it nicely coated.
Sprinkle with 1/2 cup of the cheese substitute.
Toss well.

Pile noodles on warm serving
plate. Spoon warm veggie cream cheese sauce
over. Sprinkle with remaining 1/4 cup
“cheese”. Toss lightly to blend.

Serves: 4

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 2 (350g==3/4 lb each) Eggplants
• 1-2 cloves garlic
• 2 soup spoons tahini
• juice of one lemon
• 1 teaspoon salt
• 1/2 - 1 chilli, chopped
• 1 teaspoon ground cumin
• 1/2 cup of virgin olive oil
• handful of parsley, no stems
• black pepper

Directions:

Microwave and peel the eggplants. Microwave the unpeeled garlic for
one minute. Squeeze to remove skin when cold. Mash eggplant and
garlic together, then whiz with tahini, lemon juice, salt, chilli,
cumin and finally the oil. Whiz until it is a thick puree/dip. Chop
parsley quite roughly and work it through the dip.

Originally Geoff Slattery.

Serves:

Ingredients (use vegan versions):

• pasta
• blackeye peas (any kind can be used)
• cut up: yellow pepper, white onion, 2 garlic cloves, mushrooms
• canned sauce (I use canned so I can add preferred spices)
• 2tsp oil
• spices: curry powder, italian, onion powder, ground

Directions:

Recipie can vary on amounts. I added a little of this & that.

Cook pasta
Fry all veggies that are cut in a little oil. While frying add spices.
After veggies are soft (2min) add sauce-and simmer.
After pasta is cooked, add in with everything else, and serve.

Serves: Varies

Preparation time: 15 min

Ingredients (use vegan versions):

• 1 container of Regular (extra-firm) tofu
• 2 tablespoon sesame seed oil
• 1 bunch chopped green onions
• pinch of salt
• pinch of pepper to taste
• 3+ teaspoon soy sauce
• 1 small bunch of romaine lettuce
• 1 teaspoon fresh garlic

Directions:

This is not really a salad in Asia, just a regular dish.
First take out chunk of tofu that is in the container and
cut into slices about a 1/3 inch thick. The slices will
thin up as they fry. When all the tofu is sliced, heat up
all of the sesame seed oil in a large frying pan or wok. When
heated, fry the tofu until barely gold brown. When finished
frying, mix well with 1 tsp. or more (preferred) amount of
soy sauce. Save some sauce for the topped dressing. Place
tofu in a mixing bowl. Meanwhile, to make the dressing, in
a separate mixing bowl, take 1-2 slices of the already
fried tofu and blend, until almost finely chopped. Put in
small mixing bowl, with it add the rest of the soy sauce,
then garlic, pinch of salt and pepper, and then the green
onions, and a tad bit of sesame seed oil, barely one tsp.
Wisk well, until blended well. Mix the fried tofu up with
TORN Romaine lettuce. When all mixed mix dressing in all of
the tofu! ENJOY! This IS my favorite food and I weigh 100
lbs and I am only 20. I am very happy with my weight and I
am part Korean. Well, thanx for ur time! enjoy this famous
antique recipe in my recipe book!

Serves: 2-3

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 1/2 cup unbleached white flour
• 1 cup whole wheat pastry flour
• 10 cardamom pods or (or 1/2 + 1/2 teaspoon crushed cardamom)
• 1 1/2 cups vegan soymilk (I use fortified Original Eden Soy) + extra
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 5 ripe mangoes*
• 2-3 fresh bushes of mint leaves** (Use more if you like. You can’t use too many of these!)

Directions:

*Yellow organic Haitian are the closest to my favorite
Indian Dusheherie. You can use the greener-skinned Mexican mangoes if you
can wait 5-6 days for them to ripen, I can’t!!
**I prefer regular mint leaves instead of the
darker-stalked Chinese variety.

This is the YUMMIEST way to get your Vitamin A (mango) and calcium
(fortified soy milk) besides other goodies (fiber from
mango, mint, whole wheat flour; protein from soy milk,
flour; vitamin D from soy milk; anti-inflammatory effects
of mint… etc. etc.)

Crepe Batter:
1. In a bowl mix together all the flour, baking soda, and
baking powder.
2. Add the soy milk and whisk (I use a hand-held mixer.)
Use extra milk to adjust consistency of the batter. The
consistency should be such that you get thin (~1 mm) crepes.
3. Break open 5 cardamom pods to obtain the black cardamon
seeds inside and crush using mortar/pestle or a spice
grinder. Add to batter and mix. If using ground cardamom,
simply add 1/2 tsp powder to batter and mix. Cover batter
and set aside.

Mango and Mint crepe filling:
1. Peel mangoes and cut to get bite-sized chunks (~1 cm
cubes).
2. Thoroughly wash mint bushes, pick the leaves from the
stalk, and chop up the leaves.
3. In a bowl toss the mango chunks and the chopped mint
leaves together.
4. Use up the rest of the cardamon pods / cardamon powder
as before, mixing it well into the filling. Cover the
filling and chill in refrigerator while preparing crepes.

Prepare crepes:
1. Heat a non-stick skillet on low-medium flame for 2-3
minutes.

2. Pour enough crepe batter to get a 6-8 inch round crepe
(~1/8 cup? ~1/4 cup? I’m not sure… I eye-ball it.) Let
batter cook on low flame until the top is almost dry. Flip
over and cook other side until lightly brown.
3. Repeat until all batter is used up. Sometimes, the
first crepe doesn’t cook well… I’m too impatient!

Put about 2 tbsps of filling on each crepe and fold crepe
in thirds. Lay in rectangular serving dish. I like to eat
this chilled, so I arrange all the filled crepes in a
rectangular serving dish, cover with plastic wrap and
refrigerate for about 15-20 mins (if you can wait that
long!)

Variations:
1. Sometimes I use ~2 tbsp canned mango pulp (available at
any Indian grocer) as a “sauce” to put over each crepe.
2. If you have a sweet tooth you can add some vegan sugar/
molasses to the batter (2-3 tbsp is sufficient) to make
sweet crepes.

Serves: 12+/-

Preparation time: 30 mins