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):

• 1 can black beans, rinsed and drained
• 1/4 yellow onion, chopped
• 1 clove garlic, chopped
• 4 button mushrooms, sliced
• 1 tb yellow vegan mustard (prepared)
• olive oil
• chili powder
• cayenne pepper

Directions:

Heat some olive oil in a skillet (or use lemon juice for low fat), then add the garlic, onion, and mushrooms and saute until the onions are almost, but not quite translucent. Add chili powder and cayenne pepper to taste, and stir for about 30 seconds. Then add the mustard, and continue to stir for another 30 seconds. Add the rinsed, drained black beans, and let the whole mess simmer for a few minutes.

These beans are very good as a part of taco salad, burritos, etc. They’re also good just folded up in a heated corn tortilla.

Serves: 3

Preparation time: 15 min.

Ingredients (use vegan versions):

• Bamboo shoots (1 can or 300 g fresh)
• pickled red peppers (1 medium glass= 300 g)
• 250 g Tofu
• about one dozen dried Shiitake (=Tongku-) mushrooms
• the same amount black Chinese fungus
• 3-4 spring onions
• 250 g beansprouts
• 100 g dried “glass noodles”
• dried red chillies, dark soy sauce, sesame oil, vinegar, tomato paste
• 1 1/2 litres vegetable stock (or water plus cubes)
• starch

Directions:

Soak mushrooms and fungi in cold water for at least an hour
before preparation. (Hint: they tend to rise to the
surface, use a plate that is slightly smaller than the bowl
to keep them under water)

Heat vegetable stock with about one teaspoonful of ground,
dried red chillies in a LARGE pot. In a separate bowl, pour
boiling water over the glass noodles.

Cut mushrooms and fungi, bamboo shoots, red peppers, spring
onions and tofu into small pieces. Rinse the beansprouts.
Add everything to the vegetable stock including the soaking
water from the mushrooms and the vinegar from the red
peppers.

Dissolve about 3 tablespoons of starch in cold water, add
tomato paste, soy sauce and sesame oil to taste. Add this
mixture to the boiling soup and stir. Drain the glass
noodles and add them to the soup.

Taste the result. It may be necessary to add more soy sauce
and/or vinegar.

Serves: 10

Preparation time: 45 min

Ingredients (use vegan versions):

• pasta shells, italian dressing, olives, celery, tomatoes,
• salt, pepper, mushrooms

Directions:

Cook pasta shells and let cool. Cut up tomatoes into bite-
size chunks, then slice mushrooms, olives, and celery. Add
dashes of salt and papper. Pour on a light coat of dressing.

I let this cool for about 8hours before serving. Goes great
with Orange-Pineapple juice.

Serves:

Ingredients (use vegan versions):

• celery, onions, mushrooms
• vegan soymilk
• falafal mix, vegan cornbread mix
• extra virgin olive oil
• veggie boullion cubes (be aware of salt)
• salt, pepper, sage
• optional: egg substitute, extra virgin olive oil added
• to the body of the mixture, diced veggie sausage

Directions:

I suggest that you adjust the amounts of the above according
to your tastes. First, I chop all of the veggies, put half
of them in to a cream soup base made of the boullion cube(s)
and soy milk and water. I make my soup in a crock-pot while
I am at work. I then bake a pan of half falafel and half
cornbread mixture. I oil the pan but put only water with the
cornbread and falafel mix. When done, crumble into a bowl,
add soup, add seasoning. To this mixture I add the remaining
chopped veggies. Then, add more vegan cornbread mix and falafel .
mix right out of the packets until you have the consistency
that pleases you. I put this into a huge oiled pan and bake
at 350 until the top starts to crisp and the edges pull away
from the pan. You can freeze the mixture or freeze the final
dressing. I like to be able to cut it into moist squares
that hold their shape. Egg substitute adds body and a little
olive oil adds flavor, but these are not necessary. Without
the oil, this recipe is very low fat. It is great served
with ambrosia. It is not THAT time consuming and it is
delicious. Have fun !

Serves: variable

Preparation time: 2-3 eves or 1 day