Ingredients (use vegan versions):

• 1/4 lb broccoli
• 1 large portabella mushroom
• 2 cloves garlic (crushed)
• 1/2 container tofu (cubed) (optional)
• hand full of sliverd almonds
• olive oil
• “Bragg’s Liquid Aminos”
• “thia kitchen-green curry paste” (to taste)
• salt
• your choice of noodles

Directions:

Wash and cut broccoli and portabella into 1″ cube size pieces. In a large frying pan add
about 2 tbsp olive oil. When the pan gets hot, add the garlic. When the garlic starts to
brown, add in the broccoli and a couple dashes of braggs. The broccoli will cook faster
in the oil than by steaming, so keep an eye on it. When it becomes soft, add the
portabella, and a bit more braggs and the almonds. At this point, start preparing your
noodles the usual way. Keep stirring the broccoli, and add in the tofu as well as the
green curry. Let this cook on low for a couple minutes. Do not keep it on too long, or
the tofu will crumble. When the noodles are finished, put them onto the dinner plates,
and then add the broccoli mixture on top. Fast, easy, and delicious!

Serves: 2 to 3

Preparation time: 20 min

Ingredients (use vegan versions):

• pasta
• blackeye peas (any kind can be used)
• cut up: yellow pepper, white onion, 2 garlic cloves, mushrooms
• canned sauce (I use canned so I can add preferred spices)
• 2tsp oil
• spices: curry powder, italian, onion powder, ground

Directions:

Recipie can vary on amounts. I added a little of this & that.

Cook pasta
Fry all veggies that are cut in a little oil. While frying add spices.
After veggies are soft (2min) add sauce-and simmer.
After pasta is cooked, add in with everything else, and serve.

Serves: Varies

Preparation time: 15 min

Ingredients (use vegan versions):

• vegetables of choice - Generally, onions(red pearl) or okra or pumkin, zuchchini, mixed vegetables etc.
• 1 tablespoon Chana dal
• 1 tablespoon coriander seeds (Dhania seeds)
• red chillies or dry red pepper flakes - to taste
• 7-8 curry leaves
• 1/2 teaspoon fenugreek seeds (methi seeds)
• 1 pinch (a few shakes from the container) asafoetida( Hing)
• 1/2 cup, shredded, unsweetened coconut
• one 2-3″ chunk soft/firm/extrafirm tofu, optional
• tamarind - 1 lime sized ball(pulp) or 2 teaspoon paste
• 1/4 teaspoon turmeric powder
• 1/2 cup Toor dal
• 1 teaspoon vegan brown sugar/sweetener
• 1 teaspoon oil
• 1 teaspoon vegan mustard seeds, black
• 1 tsp, split, white Urad dal
• cilantro to garnish
• salt- to taste

Directions:

Boil toor dal in water, with a pinch of turmeric. If you
have a pressure cooker, now’s the time to use it. Boil it
till it can be mashed. Mash it partially and keep aside.
Toast chana dal, coriander seeds in a dry pan. After the dal
becomes golden brown, add the red pepper, fenugreek seeds,
curry leaves and hing. Fry till they get toasted and
aromatic. Coconut can also be toasted slightly to bring out
the aroma. Don’t let it brown. Grind along with coconut and
tofu.

Cut veggies into 1″x1″ pieces. In case of okra, cut into 1′
chunks. Regular onion can also be used halved and sliced.
In a dutch oven, fry the onion/okra (other vegetables do not
require this step) for a few minutes. Add some water and
turmeric. Bring to boil.

If using tamarind pulp, soak in hot water for a few minutes
and squeeze out the pulp and strain into the boiling water.
If using paste, it can be directly dissolved in the boiling
water.

Let it boil till it reduces by half. Then add the coconut
ground with spices and let it boil again. Then, add the
cooked toor dal and salt and vegan sugar. Bring it to boil and
take off the heat.

In a small pan, heat a tsp of oil. Add mustard seeds and
urad dal. After it splutters, turn off the heat add some
torn curry leaves. Add this to the sambhar. Garnish with
chopped cilantro. Yummy Sambhar ready!

May seem like some work, but it’s worth every bit of effort.
All ingredients can be found in an Indian grocery store.

Serves: 4

Preparation time: 30 mts

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):

• 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