Ingredients (use vegan versions):

• eggplant
• red pepper
• 2 cloves of garlic
• 3 Tablespoons of lemon juice

Directions:

Bake eggplant until roasted, tender and swooshed (400 deg about 1 hr
15 min). Bake or roast Red Pepper til tender. Cool eggplant and dice
(I always peel the eggplant too). Cool pepper, seed and dice.

Combine eggplant and pepper in bowl. Add 2 cloves of garlic, diced or
pressed in garlic press. Add 3 Tablespoons of lemon juice. Mix and
chill.

Serving suggestion–serve in vegan pita bread.

Note: vary the amount of garlic to taste.

Serves:

Ingredients (use vegan versions):

• 1 large eggplant
• 1 zucchini
• 3 portabella mushrooms
• 1 jar roasted peppers
• 1 large ripe tomato
• 1 squash (any kind)
• 1 cup mashed potatoes or firm tofu in cubes

Directions:

Slice eggplant, zucchini, and squash the long way, thinly.
In a large salad bowl – line the edges with the eggplant,
then the zucchini, then the squash. If the the slices are
to long, let them hang over (it makes the finishing touches
really cool!), Then inside, place along the bottom the
roasted red peppers, and mushrooms. Then place your mashed
potatoes, OR your tofu cubes. With the vegetable slices
that are hanging over the dish – flip that back over the
inside of the cake…put a dish over the top, and flip the
cake into the dish, so the “bottom” is the “top” put in a
baking tray, and bake for 20 min.

Cut into slices, and eat as an appetizer!

Serves: 8

Preparation time: 30 min

Ingredients (use vegan versions):

• 2-4 aubergines/eggplants – depending on their size and how much you like them
• parsley
• basil
• sage
• cloves of garlic
• olive oil
• white-vegan wine-vinegar
• salt (optional) and pepper

Directions:

Wash and cut the aubergines in less than quarter inch (0,5
cm) slices (along with the aubergines – not across).

This step is optional: Salt the slices and put them under
pressure for at least 0,5 hour. Wash off the salt and dry
them gently with some kitchen paper or a towel.

Fry the slices with as little olive oil as possible (they
can suck up quite a bit) for 2 minutes on each side or
until you think they’re done.

Lay a layer of slices in a deep flat-bottomed dish. Pour
over some chopped garlic and herbs. Sprinkle over salt
(optional) and freshly ground pepper and some white-vegan wine-
vinegar.

Repeat this until you’ve used up all of the aubergine-
slices.

Cover and leave in fridge over night.

Enjoy!!

Serves: 4

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 tablespoon olive oil
• 2 med onions chopped
• 3 carrots in small cubes
• 3 small to med zucchini in small cubes
• 1 cup finely chopped cabbage
• 1 cup cauliflower broken up in small pieces
• 1 cup soaked white beans
• 3 teaspoon veg soup powder
• 3 tablespoon tomato paste or 5 fresh cubed tomatoes
• 1 teaspoon paprika powder + 1/4 teaspoon chilly powder
• 2+ liters water
• 3 cloves garlic crushed
• 1 teaspoon vinegar
• 3 teaspoon sugar

Directions:

In a big soup pot and on big flame, fry
the onions in olive oil. After they are
golden put in the water. Add all the
other vegetables (including the
garlic), except for the tomatoes (or
tomato paste). They need to be added
after the beans are soft. After
everything is in boiling, lower the
flame to small.

After all the vegetables are soft (and
the tomatoes or tomato paste was
added), add the soup powder, and the
paprika powder, chilly powder, the
vinegar and sugar. Let all cook for 3
hours plus on a small flame. This
allows the flavors to get into the
soup.

You might need to add more water from
time to time because of the long
cooking time.

You can always substitute other
seasonal vegetables. I tried it also
with eggplants, green and red peppers,
sweet corn, potatoes. Just cut them in
small cubes (not including the corn!).

You also can play with the flavors: you
can add 1 teaspoon of hot curry powder.

Serves:

Ingredients (use vegan versions):

• olive oil, onion and garlic (amount to your choosing)
• 1 medium eggplant
• salt and pepper to taste
• 2 cans blackbeans (with jalapeno optional)
• 1 can diced tomatoes (Itallian seasoned optional)
• instant brown rice

Directions:

In medium skillet, brown onion and garlic in olive oil.

Cut medium size eggplant into 1″ cubes and cook till soft
in skillet adding more olive oil as needed (season with salt
and pepper as desired).

Add the black beans and tomatoes. Reduce heat to slow, and simmer till thickened.

Serve over 10 minute boil in bag brown rice.
(side serving of fresh slice tomatoes/avacado topped with
balsamic vinager)

Serves: 4

Preparation time: 20 minutes