Ingredients (use vegan versions):

• 12 oz. (about 2 cups) sliced fresh mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth or bullion
• 1/2 cup small pasta
• 16 oz. can diced tomatoes
• 15 oz. can garbanzo beans (chick peas), rinsed and drained
• about 1/4 cup of any chopped fresh herb(s) of your choice:
• (such as bazil, oregeno, parsley, thyme, etc.)

Directions:

In a soup pot saute mushrooms, onion, and garlic in oil until tender.
Add broth and bring to a boil. Stir in pasta and cook until pasta is
al dente. Stir in tomatoes (undrained) and garbanzo beans; heat
through. Just before serving stir in fresh herbs.

Serves: 4

Preparation time: 30 mins

Nutrition Information: 9 grams protein, 38 grams carbohydrate and 6 grams
fat

Ingredients (use vegan versions):

• A couple of handfuls of small spiral pasta
• 3 cloves of garlic, sliced
• 1 Birdseye red chilli
• Couple of teaspoons of lemon grass
• Couple of teaspoons of lime juice
• 2 or 3 marinated artichoke hearts
• 4 slices button mushrooms
• Half an onion
• Good grind of sea salt
• Good grind of black pepper
• Olive oil
• And a pint of virgin’s blood (just kidding!)

Directions:

You read the name right. I concocted this recipe when I was
REALLY hungry one day after not taking enough for lunch,
wondering what I could cook for dinner when I got home. I
did the old Chinese method of “toss things in the pot and
see how it tastes” and came up with this yummy treat…

1. Set the water for the pasta to boil.

2. In a shallow wok, heat a couple of centimeters of olive
oil. There should be enough so that when the sauce is
cooked you can toss it through the pasta.

3. SLICE (do not dice, or mince) the garlic cloves. Slice
the onion into rings. You won’t really need the whole half
unless you LOVE onion and this recipe is just for one.

4. Toss them in the wok and cook them up.

5. When they have fried for a few minutes, add the lemon
grass and continue to stir.

6. Slice the chilli and add. You will only need one, these
chillies are HOT.

7. When all this has stir-fried for a few moments, slice
the artichoke hearts and toss in. Mix.

8. Then, slice the mushrooms, throw in, reduce heat.

9. Add a large squirt of lime juice and the sea salt and
allow to simmer for a few minutes until cooked.

10. Of course, you should have tossed the pasta in the water
as soon as it began to boil. Drain it once al dente, then
pour the sauce over it, tossing right through.

11. Grind black pepper over the finished product and
enjoy… pasta with a nice Thai-flavour!

Of course, you can mix any pasta you like… I envision
linguini working well. However, the emphasis is on the
sauce… so you don’t want a heavy pasta that will weigh
down the flavours of the sauce.

Serves: 1

Preparation time: Half hour

Ingredients (use vegan versions):

• carrots, celery, broccoli, pepper, mushrooms, radish, (your choice)
• powdered ginger (or fresh if you have it)
• garlic
• onion
• soy sauce
• lemon juice
• vegan sugar
• water
• oil — a little sesame oil gives a nice flavour

Directions:

I don’t really use exact amounts for
everything. Pretty much just use as much as you like.

Cook the onion and garlic (and ginger if it’s fresh) in the
oil until they’re soft but not quite done. Add the veggies
(sliced thinly). In a small bowl mix the soy sauce, lemon
juice, vegan sugar, ginger (if it’s powdered) and water. Pour
this mixture over the veggies and cook it all until
everything’s done.

Serve as is, with rice, or add tofu if you want. Enjoy!

Serves: 2

Preparation time: 20 min

Ingredients (use vegan versions):

• 1/4th block of extra firm tofu, excess water removed and crumbled
• 1/2 — 1 tablespoon extra virgin olive oil
• salt & pepper to taste
• 1/2 avocado
• two slices of tomato, I prefer roma
• chopped veggies of choice — I use the following:
• 1/2 green pepper
• approx. 1/4 cup vidalia onion
• 3 button mushrooms
• 1 small can of black olives
• soya cheese, optional

Directions:

Saute the crumbled tofu in half of the olive oil with salt
and pepper until browned. Meanwhile, toast the bagel.
Spread each toasted bagel half withe the avocado. Place
tomato slices on each bagel half. When tofu is brown, add
chopped peppers, onion and mushrooms. This is when you may
need to add more olive oil. However, remember, mushrooms
are mostly water and will add to the saute juices in the
pan. When peppers are tender, onions are glossy and
mushrooms are sauted; heap tofu/veggie mixture on to bagel
halves. Top with black olives. If you are using soya
cheese, place a slice on each half and broil until the cheese
has melted. Serve at once.

Serves: 1-2(if you feel like sharing)

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 3 cup stock (plus more for ‘sauteing’ the vegs)
• 1 cup pearled barley
• 3 scallions, chopped
• 1 celery stalk, chopped
• 1/2 pound mushrooms, sliced
• 1/2 teaspoon salt (may be omitted or reduced)
• 1/4 teaspoon pepper

Directions:

1. In a medium saucepan, heat the stock to boiling over high heat. Add the
barley, reduce heat to a simmer, cover and cook until tender, about 50 minutes.
Drain and place in a large bowl.

2. In a medium skillet, heat a few tbs. of stock over medium heat. Add the
scallion and celery and cook until the celery is crisp-tender, 5-6 minutes.
Add the mushrooms, salt and pepper and cook unitl the vegetables are soft and
most of the liquid from the mushrooms has evaporated, about 5 minutes.

3. Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.

5 servings, refrigerates well (makes a great lunch salad).

Serves: