Ingredients (use vegan versions):

• 3 medium heads of broccoli
• 1 heads of garlic
• 1 vegetarian vegetable stock cube
• 1/2 cup of soy sauce
• 1 teaspoon powdered ginger
• 1 teaspoons of red pepper flakes
• 4 tablespoons of sweetner
• 1 tablespoon of cornstarch
• 1 1/2 cups uncooked white rice

Directions:

Please note that measurements are approximate.

First boil 3 cups of water for the rice. Add rice, cover and reduce to a simmer until done. Meanwhile wash the broccoli and chop into bite size pieces, including the stalk. Mince the garlic and set aside. Boil 2 cups of water and add the vegetable stock cube. Stir to dissolve and add the garlic, soy sauce, ginger, red pepper flakes and sweetner. Dissolve the cornstarch in 2 tablespoons of cold water. Cook the broccoli over high heat in a large skillet for 2 minutes. Then add the garlic mixture. Let this simmer over medium high heat for 7-10 minutes depending on how crisp you like your broccoli. Add the cornstarch mixture and stir to distribute it. Cook for 1-2 minutes more or until it thickens. If you like, you can dissolve more cornstarch in cold water to make it even thicker. Place rice in bowls and top with broccoli and garlic sauce mixture. Enjoy!

Serves: 4

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 2 cups flour
• 1/2 cup cornmeal
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 cup apple oil butter (or any oil i use walnut)
• 2 cups vegan soymilk (reg., chocolate or vanilla i’ve used them all)
• 1/8 cup vegan maple syrup
• 1/4 teaspoon apple cider vinegar

Directions:

Throw everything in a mixing bowl and mix, mix, mix. I
usually have to put in more soy milk than stated to thin out
the mixture. Can use water too if you want, doesn’t affect
taste at all. Then heat a frying pan with oil, pour in
mixture (amount depends on size of pancakes you want). Cook
until side facing up in covered with bubbles, flip and cook
other side. Eat.

I usually make a half recipe which gives me about 10-15
smallish pancakes.

Serves: Lots

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 1 small onion, chopped
• 1 large-ish clove garlic, minced
• olive oil
• 1-2 carrots, grated
• 1-2 small zucchini, grated
• 1-2 small yellow squash, grated
• 1 lg. can tomatoes (30 oz)
• 1 can kidney beans (we like light red; 15-oz can)
• cumin to taste (1+ tsp)
• chili powder to taste (1+ tsp)

Directions:

Saute the onion and garlic in 1-2 Tbs olive oil until onion is
translucent (we usually overcook, but this doesn’t seem to matter).
Add cumin and chili powder; stir to coat onions. Add grated veggies
and stir some more. Add the kidney beans and their liquid, and the
tomatoes and their liquid (I like to cut up the tomatoes if
they’re whole, but if you’re not too hungry to let the chili simmer
for a long time, they will fall apart of their own accord
eventually…) Simmer until the veggies are limp, about 30 minutes minimum.

This is really good served with polenta or vegan cornbread.

Serves: about 6

Preparation time: 1 hour?

Ingredients (use vegan versions):

• celery, onions, mushrooms
• vegan soymilk
• falafal mix, vegan cornbread mix
• extra virgin olive oil
• veggie boullion cubes (be aware of salt)
• salt, pepper, sage
• optional: egg substitute, extra virgin olive oil added
• to the body of the mixture, diced veggie sausage

Directions:

I suggest that you adjust the amounts of the above according
to your tastes. First, I chop all of the veggies, put half
of them in to a cream soup base made of the boullion cube(s)
and soy milk and water. I make my soup in a crock-pot while
I am at work. I then bake a pan of half falafel and half
cornbread mixture. I oil the pan but put only water with the
cornbread and falafel mix. When done, crumble into a bowl,
add soup, add seasoning. To this mixture I add the remaining
chopped veggies. Then, add more vegan cornbread mix and falafel .
mix right out of the packets until you have the consistency
that pleases you. I put this into a huge oiled pan and bake
at 350 until the top starts to crisp and the edges pull away
from the pan. You can freeze the mixture or freeze the final
dressing. I like to be able to cut it into moist squares
that hold their shape. Egg substitute adds body and a little
olive oil adds flavor, but these are not necessary. Without
the oil, this recipe is very low fat. It is great served
with ambrosia. It is not THAT time consuming and it is
delicious. Have fun !

Serves: variable

Preparation time: 2-3 eves or 1 day

Ingredients (use vegan versions):

• 6 red potatoes — cut 1″ thick
• 3/4 cup rice vinegar
• 1 cup corn — roasted
• 1 cup peas
• 1 cup carrots — chopped
• 1/2 cup capers
• 1/8 teaspoon cayenne pepper
• 2 teaspoons brown vegan mustard
• 1 cup soya-vegan mayonnaise — approximately
• 1/2 cup chives — chopped

Directions:

Dress an ear of corn with olive oil, salt and pepper. Place
in a preheated 350 degree oven for 30 minutes. Turn to make
all sides a golden color.

Cube the potatoes, leaving the skin on. Put the potatoes in
a pot with salt and water. Bring to a boil. Cook the
potatoes until a knife can be inserted into the potato,
approximately 3 to 5 minutes. Do not overcook the potatoes,
as they will get mushy.

When cooked, drain thoroughly. Dress the potatoes with rice
vinegar. Allow the mixture to cool. When cool, discard any
excess vinegar.

Slicing the carrots, steam the carrots until a little
tender, but leaving some crisp to it.

Add the remaining ingredients into the potato mixture. Mix
carefully. Cover with a plastic wrap and refrigerate
overnight.

Garnish with extra chopped chives.

Per serving: 358 Calories (kcal); 29g Total Fat; (68%
calories from fat); 8g Protein; 22g Carbohydrate; 169mg
Cholesterol; 385mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Serves: 8