Ingredients (use vegan versions):

• Green/unripe mangoes (ripe ones are too mushy)
• Hicamas/Bangkuang
• Cucumber (not English)
• Pineapples (tinned ones are fine)
• Starfruit/Carambola
• Garlic
• Brown vegan sugar
• Salt
• As many little chilies as you like
• Tamarind

Directions:

You can use two (usually mangoes and cucumber) or all fruit
mentioned above. The main concern is the texture; the fruit
has to be firm otherwise the salad will be too watery!

Skin, pit and grate coarsely all the fruit.

Soak the tamarind (maybe about 2 tablespoon) in a glass of
boiling water. After a few minutes stir and mash the
tamarind, try to get as much juice as you can. Strain and
put in a bowl. Add a pinch of salt, brown vegan sugar to taste
and as many cut up chilies as you like. Last but not least
add the garlic (finely chopped or better yet in pulp) and a little water
(about half a cup). Mixed all the ingredients in a big bowl and
refrigerate for one or two hours. The cucumber will give the salad
some ‘soup’ after two hours. This is good stuff! This can be
doubled/halfed depending on your need.

Enjoy this on a summer day! Bon appetit BEnjoy!

Serves:

Ingredients (use vegan versions):

• 1 lb frozen cauliflower
• 1/4 cup frozen cut green beans
• 1/4 cup frozen peas
• 1/2 cup diced carrots
• 1/2 bunch cilantro leaves coarsely chopped
• 1 cup fresh coconut grated
• 2-3 green chilies
• 1″ piece ginger
• 4-5 cloves garlic peeled
• 1 roma tomato finely chopped
• 1/2 teaspoon turmeric powder
• salt to taste
• 1tablespoon oil

Directions:

Grind Coconut, cilantro, ginger, garlic, green chilies to
a fine paste in the blender. Heat oil in a saucepan. Add
the paste and sauté for 3-4 minutes. Add turmeric powder and
finely chopped tomato and cook till tomato is mashed. Add
frozen veggies (which have been thawed). Add salt, enough
water to make a gravy. Cover and cook till done.

Serve hot with rice or vegan bread or Indian rotis.

Serves: 3-4

Preparation time: 30 mins

Ingredients (use vegan versions):

• 2 bags of dry, red kidney beans (6.oz bags each)
• 2 Lg. cans of crushed tomatoes
• 1 Lg. can of whole tomatoes (chopped finely)
• 6 medium cloves of garlic (minced)
• 1 tablespoon fresh oregano (minced)
• 4 tablespoon un-roasted California chili pepper
• 5 1/2 tablespoon chili pepper (powdered)
• 3 medium onions (finely chopped)
• 1 can of tomato paste
• 2 teaspoon cumin
• 1 tablespoon paprika
• 1 tablespoon tobasco sauce
• 1/2 cup un-cooked rice
• 1/4 cup scallions (finely chopped)
• 2 red peppers (finely chopped)
• 1 green pepper (finely chopped)
• 2 very small jalapeno chilis (finely chopped)
• 1 Italian frying pepper (Cubanelle) seeded and finely chopped
• 1 tablespoon fresh chopped parsley
• 1 cup vegetable stock
• 1/2 cup ketsup
• 1/4 soy sauce

Directions:

Soak beans over night in warm water. Drain water off beans, and put in a deep cooking pot,
one preferably for soups. Add 6 cups water. Add all ingredients, and cook on a medium
heat, constantly stirring for 1 hour. Then put on simmer for the remaining half hour.
Garnish with chopped onions and scallions. This should take you 1 1/2 hours, if chili
becomes too thick at times, dilute with water, little by little.

Serves: 6

Preparation time: 1 1/2 hours

Ingredients (use vegan versions):

• sliced green chilies
• freshly ground red chili paste or hot chili sauce
• tomato sauce
• quartered tomatoes
• boiled and diced potatoes
• crumbs of firm tofu
• sliced onion
• bean sprouts
• finely sliced cabbage
• yellow noodle (oil noodle)
• salt

Directions:

Heat oil and fry onion well. Add crumbs
of tofu, tomatoes, potatoes and
cabbage. Next, throw in noodles and
bean sprouts, and fry for a short
while. Throw in green chilies, red
chili and fry briefly. Season
with, salt, tomato sauce and chili
sauce.

Serve with sliced cucumber and tomato
sauce.

Serves: 1

Preparation time: 10 mins

Ingredients (use vegan versions):

• 1 cup red lentils (they actually look orange)
• 1 teaspoon coriander powder
• 1/2 teaspoon Indian chili powder (cayenne can be used in a pinch)
• 1 teaspoon salt
• 3 cups water (you can adjust this to desired thick/thinness of dal)
• 4 tablespoons oil (or less)
• 1 teaspoon prepared minced garlic

Directions:

Rinse the lentils and pick out any impurities. Add water,
coriander powder, chili powder and salt. Cook over a
medium low heat until beans are mushy but still retaining
some distinctive texture. (You may want to adjust the water
and/or cooking time to the consistency that you prefer.)

When the lentils are nearly finished cooking, saute the
garlic in the oil on a low heat until it’s golden, with a
tinge of brown. Add this to the dal.

Stir and serve. Adjust seasonings as desired.

As simple as this recipe is, it is truly delicious and
satisfying. Coupled with steamed basmati rice it is a
complete protein and very nutritious. You need only add
some vegetables on the side for a beautifully balanced
meal.

Serves: 4

Preparation time: 20 min