Ingredients (use vegan versions):

• 1 can black beans
• 1 can whole kernel corn
• 1 can mushrooms (or fresh)
• 1 lb tofu, diced
• 2-4 teaspoon Tabasco or other pepper sauce
• black pepper
• crushed red pepper
• chili powder
• cayenne or thai chile peppers
• rice
• tortillas

Directions:

Depending on how many servings you want,
make between 2-4 cups cooked rice (whatever
variety you like best).

While making rice, place beans, corn, tofu,
mushrooms, red and black pepper(to taste)
Tabasco and hot peppers (to taste) in a medium
saucepan. heat thouroughly. (do not drain beans!)

This makes a lovely burrito filling, or just
dump it all in a big bowl. yum. (and quick too)

Serves: 2-4

Preparation time: 20 mins

Ingredients (use vegan versions):

• 1 box falafel mix
• oil (not olive oil) for baking falafel and frying potatoes
• 4 cups of frozen corn
• 6 medium potatoes
• 2-3 red, green, or yellow peppers
• 2 jars of pasta sauce
• spices:
• garlic
• cumin
• red pepper
• black pepper
• nutritional yeast as “cheese” topping

Directions:

Bake falafel according to the package.
While the falafel is baking cut up the
potatoes into small bites fry the
potatoes with enough oil to coat the
bottom of the pan. Add garlic,
cumin-just a little, red pepper, and
black pepper (all minced or powdered).
In a large pot add the crumbled baked
falafel, the corn, the precooked
potatoes, the pasta sauce and the bell
peppers. I like the bell peppers to be
crisp so I add them last. Cook until
hot and serve with nutritional yeast on
top. All my friends love this recipe.

Serves: 2-8

Preparation time: 30-60 min

Ingredients (use vegan versions):

• 12 corn tortillas
• 4-6 tablespoon vegetable oil
• 1/2 pkg.textured soy ground meatless(found in grocer’s freezer section; VP also will do)
• 1-3 teaspoon cumin
• 1-3 teaspoon chili powder
• 1-3 teaspoon garlic powder
• 1/2 teaspoon lemon pepper
• 1-3 teaspoon onion powder
• 1 can vegetarian refried beans (these are found in foreign food section of store)
• 1 head lettuce, chopped
• 2 fresh tomatoes, seeded and chopped
• 1/4 cup finely diced onion (not red)
• 2 avocados, mashed with 2-3 teaspoon
• Your favorite salsa
• Jalapenos (optional, but so worth the burn)
• French dressing

Directions:

First, in medium-sized skillet sprayed with non-stick cooking spray, crumble ground
meatless and add all spices. Cook until all browned. While that’s finishing, heat
beans either over stove or in microwave.

In large, fairly deep skillet, add vegetable oil and heat until oil forms small bubbles
when you dip an edge of the tortilla in it. When oil is fairly hot (please be careful!),
fry each corn tortilla on each side until desired crispyness is achieved using barbacue
tongs. Place on paper towels to drain off excess oil.

Then top each chalupa (fried tortilla) in following order: beans, Meatless, lettuce,
tomato, onion, avocado, salsa, french dressing (i know its bizarre but something like a
chemical reaction occurs when it hits the salsa-magnificent!) and jalapenos. Add salt and
pepper to taste.

Serves: 3

Preparation time: 20-30 min

Ingredients (use vegan versions):

• 1 can of cooked fava beans (broad beans)
• 1 small chopped tomato
• 1 jalapeno pepper seeded and diced small
• salt , pepper, cumin
• fresh lemon juice
• corn oil

Directions:

This is the authentic Egyptian beans
they love to eat for breakfast. This
really holds you over. Mostly drain
one can of fava beans into skillet.
With potato masher or bottom of the can
mash most of the beans. Not too much
leave it lumpy. Pour about 1/8th cup of
corn or olive oil. More or less
depending on your taste. Add tomato and
jalapeno and pepper. Most don’t need
salt because they are salted in the
can.

Cook over med/high heat till bubbling
keep stirring and add more oil
if you need it. Cook till peppers are
soft maybe 10 minutes or so. Add cumin
to taste the last minute or two of
cooking. I usually use about 2 or 3
tablespoons. Stir well and remove from
heat.

Add fresh squeezed lemon juice and serve
with vegan pita bread and tahini if you like.
This is really great for breakfast or anytime.

Serves: 2

Preparation time: 15 min.

Ingredients (use vegan versions):

• 1 cup cornmeal
• 1 cup flour
• 4 tsp. baking powder
• 1/4 cup vegan sugar (I added a little more because I like sweet vegan cornbread)
• 1 tsp. salt
• 1 Tbs ENER-G Ener-G Egg Replacers
• 1 cup fatfree soymilk
• almost 1/2 cup applesauce, unsweetened

Directions:

Mix it all together just until it is completely mixed. I put it in a
NON-preheated 450 degree oven. Baked for 20-25 min. I did 20 min. because
I like mine real moist in the middle, almost not done. I turned out great!!!

Serves: