Ingredients (use vegan versions):

• 2 cup instant oats
• 1/4 cup vegan brown sugar
• 1/4 cup raisins
• 1/2 to 1 teaspoon cinnamon
• 1/2 cup vegan margarine
• 1/4 cup corn syrup

Directions:

Mix oats, raisins, vegan sugar, and cinnamon in
mixing bowl. Stir in vegan margarine and corn
syrup. Press into lightly greased 9″
square microwave safe dish.
Microwave uncovered on high for 2 minutes.
Refrigerate for 15 to 20 minutes before
cutting.
enjoy..

Serves: 12 squares

Preparation time: about 30 minutes

Ingredients (use vegan versions):

• 1 Large onion, diced
• 3 Medium potatoes, diced
• 2 Cups diced rutabaga (or turnip, I prefer rutabaga)
• 1 Roasted red bell pepper, finely minced
• 1 Clove garlic, finely minced
• 1.5 teaspoon caraway seeds
• 2 tablespoon hungarian sweet paprika
• 2 Quarts vegetable stock
• Salt and pepper to taste
• 2 tablespoon corn starch, disolved in 1/2 cup COLD water
• 1 tablespoon olive oil

Directions:

1) Saute the diced onion in the olive oil until translucent.

2) Add the paprika, stir for 1 minute.

3) Add garlic, saute for 2 minutes more.

4) Add this mixture to the vegetable broth.

5) Add the diced potatoes & rutabaga, caraway seeds, salt, and pepper.

6) After simmering for 25 minutes (NOT boiling), add the corn starch mixture to thicken.

This recipe is based on my grandmother’s which used beef and beef
broth. It’s absolutely delicious, and on a cold day, I’ll eat a
large bowl of this with vegan bread for dipping into it. As a variation, one can remove 12 oz
of vegetable broth, and add 12 ounces of dark vegan beer.
Adding 2 diced parsnips is also a nice variation, if one likes them.

Serves: 6-8

Preparation time: 1 Hour

Ingredients (use vegan versions):

• 1 can of Brown Lentils (or prepare your own!)
• 1 can of Peeled Tomatoes (or prepare your own!)
• 1 can Baby Potatos, cut into quarters (or prepare your own!)
• 1 green capsicum, thickly sliced
• 1 zuchini, sliced
• black pepper to taste (plenty in mine thanks!)
• cayenne pepper to taste (go easy here!)
• curry powder to taste (just a touch!)
• turmeric to taste (more than you think!)
• OPTIONALS: 1 can Baby Corn
• 1/2 pkt Frozen Beans
• leftovers,
• stale vegan bread

Directions:

This is a recipe I developed when I was at university with
no time to look after myself. You can prepare this SO easily
with the canned products listed above. The recipe was
inspired by the “mess of pottage” story from my childhood
(Jacob and Esau).

It tastes really good, and is really filling. I have never
had anyone not like this one.

Preperation is, of course, put all the ingredients in a pot,
heat to boiling whilst stirring, and then let simmer until
you run out of time! The secret is in the spices.

Serves: 3-4

Preparation time: 15 min

Ingredients (use vegan versions):

• 1 1/2 cups dried fruit (raisins, dried cranberries, etc.)
• 3 cups rolled oats
• 1 cup sweetened wheat or corn flakes
• 1/2 cup toasted wheat germ
• 1/2 cup chopped almonds ( optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1/2 cup thawed apple juice concentrate
• 1/2 cup vegan maple syrup
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 300 degrees. Coat 2 baking sheets with
vegetable oil cooking spray and set aside.
Place oats in a colander, and dampen with cold water.
Transfer to a mixing bowl. Add cereal flakes, wheat germ,
almonds,cinnamon,nutmeg and salt.

In small bowl, combine juice, syrup and vanilla. Pour over
oat mixture and stir until evenly coated.
Spread granola mixture in prepared pans. Bake until golden
brown, about 30 to 35 minutes, turning every ten minutes so
that it browns evenly. Stir in fruit and bake 5 minutes
more.
Let cool, and store in airtight container until ready to
use.
This recipe works well with Craisins ( dried cranberries ),
and is awesome in the morning with soymilk, as a cereal. Or
you can pack with the kids for a snack ( or lunch ), also
put in plastic bags and store in the car, or you’re purse,
and never have to leave the office for lunch.

Serves: 6

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 2 or 3 cans (15 oz) kidney beans
• 2 or 3 cans (15 oz) black beans
• 2 tomatoes, chopped
• 1 can (15 oz) crushed tomatoes
• 1 onion chopped
• 2 cups total of misc. vegetables
• LOTS of spices.
• 1 box (10 oz) nature’s burger mix (I use Fantastic brand)

Directions:

Vegetables of your choice: corn, zucchini, squash, green beans, bell pepper, potatoes,
frozen stir fry mix, whatever is in the fridge…basically anything but carrots.

Spices of your choice: Anything goes. I like curry cumin, coriander, chili powder,
cayenne pepper, lemon pepper, dried red pepper, black pepper, garlic powder, basil,
turmeric, cajun spice, etc (think spicy!).

Put beans (don’t drain), tomatoes,
onion, and other vegetables into a
really big pot (REALLY big). Fill up one
of the bean cans with water and add
that much. Heat on medium low heat until
it’s warm enough to not taste gross.

Add
spices, however much you want of
whatever you want, until it tastes
right.

Then turn down to low and let it
simmer until the vegetables are soft
enough.

Dump the whole box of nature’s
burger mix into the pot and stir. The
chili will probably be a really gross
color, but it tastes good.

Warning: Don’t eat this if you plan on
getting trashed later because it makes
for some of the ugliest puke I have ever
seen.

Serves: 4-8

Preparation time: 1 hour including cooking time