Ingredients (use vegan versions):

• 1 medium jar of sauerkraut
• 1 block of firm smoked tofu
• vegetable stock
• peppercorns
• 3 bay leaves
• mixed herbs
• seasoning

Directions:

Wash and drain the sauerkraut to taste (it is
pickled in jars so wash out the sourness to your
individual taste). Place in a large saucepan
with the vegetable stock, peppercorns, herbs, and
bay leaves and bring to the boil. Reduce heat
and simmer for 30 mins. Meanwhile, slice the
tofu into bite sized cubes and fry in olive oil
until browned. Add to the sauerkraut casserole
and simmer for a further 15 mins. Season and
serve hot with crusty vegan bread and boiled potatoes.
Don’t forget to remove the bay leaves!

Serves: 2

Preparation time: 45 mins

Ingredients (use vegan versions):

• 1 package frozen corn
• 2 tablespoons of wheat flour
• 2 tablespoons of cornmeal
• 3 scallions, chopped
• 1 teaspoon each of:
• ginger
• ceyenne
• garlic
• salt
• coriander
• cumin
• lemon zest
• whole wheat vegan pita bread for 4
• romaine lettuce
• hummus (see recipe for hummus)
• extra ceyenne

Directions:

Thaw the frozen corn and toss with the flours, scallions
and spices. Make walnut sized balls and flatten them out
in your hands. Fry the patties in a dry pan until they’re
completely cooked. Line a whole wheat pita with romaine
lettuce and spoon in some hummus. Arrange two patties in
the sandwich then sprinkle on ceyenne pepper (or paprika if
you don’t like it too spicy) right before serving.

You can refrigerate the extra patties. Make sure that
before you serve this sandwich, you reheat the patties
because this sandwich is better when the insides are warm.

Serves: 4

Preparation time: a while

Ingredients (use vegan versions):

• 5 lbs. fresh ripe tomatoes, diced (or 2 big cans of diced tomatoes)
• 1 large red onion, diced
• 6-10 cloves of crushed garlic
• 8 colorful sweet peppers (green, red, yellow, orange etc…) diced
• 3 jalepeno peppers, minced, seeds, pulp & all)
• jamaican hot sauce as required

Directions:

Chop all the vegetables and place in a big bowl with a lid.
[Wear gloves, or keep your hands in a plastic bag while
handling the jalepeno. I didn't once, and accidentally
rubbed my eye (AFTER I washed my hands) and it burned for
hours!] Keep salad refrigerated - use it right away or
within a few days. Serve it with crunchy tortillas, baked
potatoes, pancakes, veggie burgers, etc. Add black beans
and yellow corn, to pretty it up and make it a meal. When
we make this it’s an event. We all chop. It’s made by the
half-barrell and it’s all we eat for days!

Serves: lots!

Ingredients (use vegan versions):

• 1 can black beans, rinsed and drained
• 1/4 yellow onion, chopped
• 1 clove garlic, chopped
• 4 button mushrooms, sliced
• 1 tb yellow vegan mustard (prepared)
• olive oil
• chili powder
• cayenne pepper

Directions:

Heat some olive oil in a skillet (or use lemon juice for low fat), then add the garlic, onion, and mushrooms and saute until the onions are almost, but not quite translucent. Add chili powder and cayenne pepper to taste, and stir for about 30 seconds. Then add the mustard, and continue to stir for another 30 seconds. Add the rinsed, drained black beans, and let the whole mess simmer for a few minutes.

These beans are very good as a part of taco salad, burritos, etc. They’re also good just folded up in a heated corn tortilla.

Serves: 3

Preparation time: 15 min.

Ingredients (use vegan versions):

• 1 acorn squash (about the size of a large softball)scrubbed on outside and cut into fourths (unpeeled)
• 1/2 cup dried white beans
• 2 stalks celery, chopped
• 1 cup onion, chopped
• 3 cloves garlic, minced
• vegetable bouillion/broth (dry, enough for two cups liquid broth)
• pepper
• parsley sprigs and carrot curls for garnish

Directions:

I made this recipe over the weekend and it was delicious!

Soak beans overnight.

Rinse beans and put in large pot with 3 cups water. Add celery, onion,
garlic and bouillion, bring to boil and then turn down to low (cover pot).
Fill another large pot with water and bring to a boil. Put the acorn squash
in the boiling water and boil for about 10-15 minutes or until a fork
poked into the inside feels like poking a well done mashed potato. Remove
the squash and sit aside to cool. Once the squash is cool enough to handle,
scoop out the inside and puree in a blender or food processor. After the
squash is pureed, add it to the bean mixture. Finish cooking soup so that
an hour has passed from when the beans started cooking. If the soup is too
watery for your taste, cook without the lid on for a while, or puree about
a third of the batch (beans, onions, celery, garlic and all) and then
add the pureed ingredients back to the original batch. Season to taste with
pepper. Garnish with a sprig of parsley and a carrot curl.

Serves 3.

Serves: