I used to live with a vegetarian who conjured up some amazing dishes,
this one being the simplest and one of the tastiest. It goes well
with curry.

Ingredients (use vegan versions):

• lentils
• loads of garlic (to taste)
• garam masala
• paprika
• ginger
• chili powder
• black pepper
• oil

Directions:

1) Boil some lentils (or split peas or whatever) until nice and mushy.

2) Separately, fry loads of garlic (to taste) in a little oil.

3) Add garam masala, paprika, ginger, chili powder, black pepper to oil
in whatever quantity you’d like best (I like lots of garlic and garam
masala with a fair bit of chilli for whack).

4) Then simply mix the two lots to form a rather unpleasant-looking
gunge.

It looks disgusting but it’s damn gorgeous. It’s also lethal for the
lower regions.

Chris.

Serves:

Ingredients (use vegan versions):

• 1.5 cups masoor dahl (orange in colour).
• Vegetable oil
• 3 dried red peppers
• 1 teaspoon vegan mustard seed (tsp = teaspoon)
• 0.25 teaspoon asafoetida
• 1 medium onion
• 1.5 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• salt to taste.

Directions:

Put dahl in about 3 cups water and let boil. It normally takes about
an hour for the dahl to break up and pulp, however what I do is to
start soaking it in water before I leave for work. This way it takes
much less time to cook when boiled later. (gas, electricity SAVINGS!!)

Spice Mixture: (To be added when dahl is about 80% cooked or even
earlier if you like) Slice the onion into thin slices. Heat the oil in
a frying pan, when hot, add red chilies and mustard seeds. After seeds
pop, add the asafoetida, and immediately turn down the heat. Add the
onions, start frying on low heat until they are “transparent”, then
turn up heat until they are quite brown, but not burnt black. Add
coriander & turmeric and turn down heat. After a minute, add about 0.5
cup of the boiling dahl mixture to the frying pan and stir
energetically so that the spice mixture gets mixed well, and onions
break up.

Pour it back into the dahl pot, add salt, cook for another 10 minutes
or until dahl is done, whichever comes later.

Serves:

Ingredients (use vegan versions):

• 1 onion
• 1 green pepper
• ½-1 tablespoon veg. oil
• 1 veg. bouillon cube
• 1 small can of mushrooms (120 g)
• 1 can of chopped tomatoes (400 g)
• 1 can of babycorn, cut in 2 or 3 pieces each
• 2 garlic cloves, crushed
• 1-1½ tablespoons tomato paste
• oregano
• bazil
• chili powder
• cayenne pepper
• 1 teaspoon vegan sugar

Directions:

Chop the onion and cut the pepper in pieces. Fry the onion and pepper in oil for a couple of minutes. Add bouillon cube, mushrooms, tomatoes, crushed garlic, tomato paste and the babycorn. Add seasoning to taste and cook, covered, on low heat for about 20 minutes. Serve with pasta. (Without vegan sugar the chopped tomatoes easily make the dish too sour.)

Serves: 4

Preparation time: 30-35 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):

• 3 14 oz cans of beans (I use a mix of black and kidney)
• 1 28 oz can of diced tomatoes with Italian seasonings
• 2 tablespoons chili powder plus more to taste
• 1/4 teaspoon cheyenne pepper
• 1/4 teaspoon black pepper plus more to taste
• dash of salt
• 2 tablespoons minced garlic (I use the diced jarred kind and it comes out fine)
• 1 medium onion — chopped
• 1 medium green pepper– chopped
• olive oil

Directions:

This is my version of veggie chili.
It’s so easy that even my friends
who “can’t cook” have made it with no
trouble. Be sure to use enough chili
powder and pepper or it will be rather
bland.

In a large stock pot, heat a small
amount of olive oil over medium heat.
Saute the onion, pepper and garlic
until tender.

Add the can of tomatoes
and spices. Lower the heat.

Drain and
rinse beans and add them to the pot.
Stir and allow to simmer for flavors to
combine. Adjust seasonings. (If you
allow this to sit over very low heat,
you don’t have to watch it– just stir
occasionally. The longer it cooks, the
better it tastes.)

Serve over brown rice or barley. It’s
also good with a sprinkle of vegan
cheddar “vegan cheese”.

Serves: 4

Preparation time: 15 minutes (plus cooking time)