Ingredients (use vegan versions):

• 4 med potatoes cubed to 1/2 inch squares
• 1 green pepper chopped
• 1 red pepper chopped
• 1 lb. mushrooms diced
• 2 med. spanish onions diced
• 4 plum tomatos chopped
• 1 clove garlic

Directions:

Saute the onions and the garlic with some water until the onions begin
to get translucent. Add the potatoes and 1/4 cup of water, the peppers
and the mushroom, cover and let simmer until the potatoes begin to get
soft over medium flame (about 15 minutes). Add the tomatos and some
black pepper (if you have some hot sauce, now is the time to add it).
Keep cooking until the potatoes are desired firmness. This is excellent
with your favorite salsa mixed in. It also good if you have some of the
fat free sour cream if you want it.

Serves:

Ingredients (use vegan versions):

• 2 cups Kamut® (cooked according to package directions)
• 1 cup basmati rice
• 1/2 cup raisins
• 1 teas vanilla
• 1 teas cinnamon
• vegan sugar to taste

Directions:

My son cooked it and just told me he used 1/2 rice milk and 1/2 water to
cook it. It was delicious. Very filling.

Serves:

Ingredients (use vegan versions):

• 2 large potatoes
• 1 medium onion
• Olive oil for frying
• 2 teaspoon Curry Powder
• 1 teaspoon bazil

Directions:

Pierce the potatoes several tmes and put them in the microwave on high for five to seven
minutes. In the meantime, cut the onion up and fry it in the oil over medium heat until
it’s transluscent. Turn the heat to low, cut up the potatoes (they should be pretty
soft), and throw them in. Then throw in the spices. Turn the heat back up and fry it all.

Serves: 2

Preparation time: 15 min

Ingredients (use vegan versions):

• 2 cups of green (or yellow) split peas
• 6 cups of boiling water
• 2 vegetable bouillon cubes
• 1 small onion (chopped)
• 1 small red pepper (chopped)
• 1/4 cup of your favorite vegan Dijon mustard
• 1/2 cup unsweetened vegan soymilk
• 1 package of Yves Veggie Breakfast links
• Salt and Pepper to taste.

Directions:

Saute onions and red pepper in a little olive oil.
Add water and dissolve vegetable cubes. Wash split
peas and add to water. Bring to a boil and then
cook over medium heat until peas are soft. Puree
soup with a hand blender and let simmer.
Meanwhile, cut veggie links into bite size pieces
and cook them in the oven (or on a skillet) for
10 to 15 min.

Stir dijon mustard into soup and add soy milk.
When veggie links are ready, add to soup.
Add salt and pepper to taste.

Serves:

Ingredients (use vegan versions):

• 1 pound of tapioca starch (Thai food stores should have it)
• 1 packet of sweetened coconut flakes or grated fresh coconut
• non-hydrogenated vegan margarine or vegetable spread

Directions:

This is a tradional northern/northeastern Brazilian recipe
and it’s pronounced biju (bee-JOO) or tapioquinha
(tah-pee-oh-KI-nya). This is extremely cheap to make and
is served for breakfast or as an afternoon snack with a
strong cup of coffee. In many cities in Brazil you can
find these kind ladies all dressed in white, the Bahianas,
who will make it for you on the street in under 2 minutes.

Put all the starch in a deep bowl and cover it with water.
Mix it well with your hands making sure to break any lumps.
Let it sit for about 5 minutes and when it starts to
sediment, carefully pour the water out.
You want to get rid of as much water as possible and the
best way to do this is to go about it in stages, letting it rest
and then pouring more of the water out. This should be done
about 10 hours before you plan to prepare to cook (I suggest
you do it the night before).Leave the starch in the bowl
overnight or for whatever time it takes for the water to
evaporate. When the surface of the starch is hard to the
touch, you’re ready to cook

Now, to prepare the biju you’ll need a small or medium
non-stick skillet and a wire-mesh sieve that’s not terribly
fine.

Break off a piece of the starch: it should be solid by this
time so you can grab large chunks of it. Rub it against the
inner side of the sieve catching the small flakes in some
kind of container.

Put the skillet over medium to medium-high heat and let it
warm up. Now, grab a handful of starch flakes and toss
enough of them around over the skillet to form a thin layer
that covers the entire bottom – you’re making something that
will look like a crepe. The flakes will start to stick to
each other and after about 1 minute, when it looks like the
crepe is getting loose, sprinkle some coconut flakes over it
and fold in half. Optionally, you might not use coconut at
all; some people like it just plain. Turn it once and let it
cook for another minute; be careful not to let it burn !
Take it off the skillet and spread some margarine or
vegetable spread on top of your biju. Repeat to make as many
bijus as you like.

In case you don’t want to make it all at once, you can save
the starch for a later time. The secret is to keep some
moisture in it, so if you plan to use it again the next day,
sprinkle some water on it at night. If you grated too much
of the starch, mix the remaining flakes with the rest of the
starch before you add the water. If it becomes too dry, the
flakes will not coalesce to form the biju.

Serves: 15 or more

Preparation time: 15 minutes