Ingredients (use vegan versions):

• 2 baby eggplants, julienned
• 2 zucchinis, julienned
• 1/2 cup of mushrooms, assorted & sliced
• 1/2 cup of baby corn
• 1 green pepper, diced
• 1 red pepper, diced
• 1 small red onion, diced
• 4 cloves of garlic, minced
• 1/2 cup of snow peas
• 3 tomatoes, chopped
• 1 pear, chopped
• 1/2 cup of olive oil
• 1/2 teaspoon each of salt
• 1/2 teaspoon fresh black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon bazil
• 1/4 teaspoon each of dill weed
• 1/4 teaspoon anise seeds
• 1/4 teaspoon curry
• 1 cup of vegetable stock
• 1/8 cup vegan white wine

Directions:

Fry garlic, anise seeds and 1/2 the onion in the olive oil. Sprinkle some salt & pepper.
Add the peppers and 1/2 of the stock. Simmer for 2-5 minutes. Add eggplants and
zucchinis, some more salt , pepper and dill. Fry for 5 minutes. Remove mixture. Put
tomatoes and rest of stock plus vegan wine in pan and allow to simmer for 8 minutes. Add
mushrooms, corn and peas to pan. Cook. Then add curry and cinnamon. Add the pear vegan wine
and mixture, and on a low temperature cook for 20 minutes. Serve with a stick of french
bread, pita or naan vegan bread. Enjoy!

Serves: 4.

Preparation time: 30.

Ingredients (use vegan versions):

• 1-2 cloves of garlic, pressed
• 1 onion, chopped
• 2 carrots, diced
• 1 red pepper, diced
• 1-1/2 cups frozen corn
• 1 can kidney beans, drained
• 2 cans (15 oz) of vegetable broth
• 1 can of diced tomatoes in sauce
• 1-2 cans of water from broth can
• 2 bay leaves
• 1 bunch of kale, stems removed and chopped

Directions:

I just threw this together one day after perusing other kale recipes.

Saut� onions, carrot & red pepper in olive oil till almost
soft, than add the garlic and saut� till the other veggies
are soft. Add beans, corn, broth, tomatoes, 1 can of water
and bay leaves and simmer for 30 minutes, adding additional
water as needed. Add kale and cook till kale is wilted.
Remove bay leaves before serving. This is really good with
cornbread.

Serves: 4-5

Preparation time: 20 min

Ingredients (use vegan versions):

• 1 28 oz. can of whole tomatoes
• 1 14 oz. can of vegetable broth
• 1 15 oz. can of black beans
• 1 15 oz. can of dark red kidney beans
• 1 6 oz. can of tomato paste
• 1 orange bell pepper
• 1 1/4 cups of frozen cut corn
• a dash of: cilantro, oregano, paprika, basil, chili powder – William’s original
• salt and pepper (to taste)

Directions:

Rinse and drain the black bean and kidney beans. Find a
large pot and put the vegetable broth and beans in it. Put
it on a low heat so that you can continue with other work,
but do keep a close eye on it still. Cut the canned whole
tomatoes into chunks and dice the bell pepper into medium
sized pieces. Put the tomatoes and the pepper into the pot
and stir. Add the frozen corn and the tomato paste. Stir.
Add all seasonings. Serve or chill.
Can be served with white long grain rice or noodles.

Preparation time: 25-30 min

Serves: