Ingredients (use vegan versions):

• 3-4 cups okra
• 1/4 cup Tandoori powder
• 1 teaspoon tumeric
• 1/2 teaspoon salt
• 3 Tbl chickpea or whole wheat flour
• 1 Tbl cornmeal (optional)
• 1-2 Tbl black vegan mustard seeds
• 3-4 Tbl olive oil

Directions:

Cut okra in slice.

Mix all powder ingredients together and coat okra. Let sit 10-15 minutes.

Fry mustard seeds till they pop or tuen grey and add okra mixture.

While frying, stir frequently to prevent sticking.

I fry mine till a bit crunchy, but the tast is wonderful either soft or crunchy.

Serve with chopped tomatoes or a corn curry.

Serves:

Ingredients (use vegan versions):

• 4 apples
• 1 onion
• 1 teaspoon curry
• 1/2 red chili, finely chopped
• juice of 1/2 lemon
• salt
• olive oil

Directions:

Cut apples into “boats”, dice onion,
finely.

Burn the curry in a deep frying
pan, add chili, onion and salt. Saute
well. Add apples and heat thoroughly.
Pour into a blender with lemon juice
and blend until you’ve got a chunky
dressing.

Taste and season with salt
and pepper.

Preparation time: 5 minutes, 7 tops

Serves:

I used to live with a vegetarian who conjured up some amazing dishes,
this one being the simplest and one of the tastiest. It goes well
with curry.

Ingredients (use vegan versions):

• lentils
• loads of garlic (to taste)
• garam masala
• paprika
• ginger
• chili powder
• black pepper
• oil

Directions:

1) Boil some lentils (or split peas or whatever) until nice and mushy.

2) Separately, fry loads of garlic (to taste) in a little oil.

3) Add garam masala, paprika, ginger, chili powder, black pepper to oil
in whatever quantity you’d like best (I like lots of garlic and garam
masala with a fair bit of chilli for whack).

4) Then simply mix the two lots to form a rather unpleasant-looking
gunge.

It looks disgusting but it’s damn gorgeous. It’s also lethal for the
lower regions.

Chris.

Serves:

Ingredients (use vegan versions):

• 5 cups cubed potatoes (about 3-4 medium)
• 1 cup diced celery
• 1 cup sliced mushrooms
• 2 leeks, white & tender green parts sliced thinly
• 3 tablespoon olive oil
• 3 tablespoon whole wheat flour
• 4 cups vegetable stock
• 1 cup vegan soymilk (optional)
• salt, black pepper,
• croutons or chives to garnish

Directions:

Scrub potatoes well and cut into inch & half cubes. Put into
a large (2 quart)pot with a lid. Add enough stock to cover.
Bring to a boil, reduce heat and allow to simmer while you
perepare the rest of the soup. In a skillet, heat oil over
medium low heat. Add cerely, leek and mushrooms. Cover and
allow to cook on low heat until vegetables are partially
tender, and juices are emerging into the pan. Stir
occassionally. Sprinkle flour over the vegetable mixture,
stirring constantly. Carefully pour 1 cup of stock into the
mix, stirring constantly to prevent lumps from forming.
Remove from heat and carefully stir this mixture into
potatoes. Add remaining stock. Put soy milk into a bowl.
Add a little of the hot mixture to the milk to warm it up
before carefully adding it to the pot. Allow the whole
works to simmer on low heat for 1/2 hour or more, stirring
occassional to keep from sticking. Season with salt, pepper
and curry as desired. Serve hot with garnish.

Serves: 4-6

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 garlic clove, coarsely chopped
• 2 coriander roots, coarsely chopped
• 1/2 teaspoon whole black pepper
• 2 tablespoon oil

• 8 fl oz coconut milk
• 1 tablespoon curry powder
• 4 oz potato, peeled and cut into 1 inch cubes
• 8 fl oz chickpeas (garbanzos) soaked overnight (can use tinned)
• 2 tomatoes sliced into wedges
• 10 sweet bazil leaves
• 2 tablespoon light soy sauce
• 1/2 teaspoon salt
• 1 teaspoon vegan sugar

Directions:

In a mortar, pound the garlic, coriander roots and peppercorns to form
a paste. Heat the oil and briefly fry the paste, then add the coconut
milk, stirring well. Stir in the remaining ingredients in order,
bring to the boil and simmer until the potatoes and chickpeas are
cooked al dente.

Serve with rice. Can be prepared in advance and reheated.

Serves: