Ingredients (use vegan versions):

• 10 cups water
• 1 cup each – diced potatoes, carrots,
• 2 cups each – diced mushrooms and tomatoes

• 1 1/2 cup cut cabbage
• 1/4 cup capers (undrained)
• 3 teaspoon crushed black pepper
• 2/3 cup redi vegan wine vinegar
• 2/3 cup lemon juice
• 1/2 cup vegan red wine

Directions:

Bring water to a boil. Add
all ingredients at once.
Let mixture simmer until
all vegetables are tender.
Add salt to taste.

Serves: 4 hearty bowls

Preparation time: 45 min.

Ingredients (use vegan versions):

• 2 large Portabello Mushrooms
• 3 Tbsp.Olive Oil
• 3 tablespoon each bazil, Oregano, Parsely (USE FRESH)
• 2 Tbsp.balsamic vinegar
• 3 large cloves of Garlic
• 6 Leaves Arugula
• Salt and Pepper to taste
• Roasted Sweet Red Peppers
• 4 Slice of your favorite vegan bread or 2 rolls

Directions:

In a blender combine the olive oil, balsamic
vinegar, garlic, salt and pepper and fresh herbs until the
items are combined. Clean and discard the stem of the
mushrooms and place in a resealable bag. Pour the marinade
from the blender into the bag over the mushrooms. Let stand
for at least 30 minutes turning every 5 minutes. Heat the
grill. Grill the mushrooms and continue to baste during the
cooking time. Save some marinade to top off your sandwich.
Lightly brush the vegan bread with olive oil and toast on the
grill. To build the sandwich take a teaspoon or two and put
it on one slice of vegan bread for each sandwich. Place two or
three leaves of arugula on the vegan bread and then place on the
roasted red pepper slices. Next place the grilled mushroom
and salt and pepper to taste. Top off with the other slice
of vegan bread.

Serves: 2

Preparation time: 45 minutes

Ingredients (use vegan versions):

• 1 large eggplant – thinly sliced
• 1 large sweet onion – wedged
• 5 cloves garlic – minced
• 1 red pepper – diced
• 1 large carrot- shredded
• 2 zucchini – halved and sliced
• 1 lb (500 gram) mushrooms – sliced
• 1/2 cup sliced black olives
• 1/2 cup sliced green olives (I like the marinated kind)
• 16 oz can whole or diced tomatoes
• 1 cup favorite pasta sauce
• 2 cups fresh spinach
• 1/4 cup fresh basil, oregano, or marjoram (dried will work too)

Directions:

Thinly slice eggplant, place single
layer on oil-sprayed pan sprinkle with
freshly ground pepper, and broil for 5-
10 minutes watching closely and
flipping once.

Heat a large pan on medium. Add onion
and garlic, saute in a small quantity
of choice liquid. When onion is
transparent add the rest of the
vegetables except spinach (any
combination will work, whatever you
fancy. Cook until just slightly
tender and most of the liquid
evaporated. Add canned tomatoes
and herbs. Cook another 3-5 minutes.

Coat the bottom of the lasagna pan with
a little tomato sauce/vegetable
liquid. Add a layer of broiled
eggplant (should be crispy but not
burnt). Top with “sautéed” vegetables,
fresh spinach, eggplant, vegetables,
etc. When layers run out, spread
tomato/pasta sauce over top. Sprinkle
with cheese if you desire. Bake
uncovered at 350F for 35 minutes.

Serve with pasta, couscous, mixed salad
greens, or crusty vegan bread.

Serves: 6 ?

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 cup of Korean “Buchim” pancake mix
• 1.5 cups of water
• miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.)
• extra virgin olive oil (or other light cooking oil)
• 1 tablespoon sesame oil
• sprinkle of sesame seeds
• 1/2 soy sauce

Directions:

This recipe is a lot like the “scallion pancake”
appetizer that you find at many Chinese
restaurants. You can buy the “buchim” mix at
any Korean grocery store. This is basically
just a mixture of wheat flour, salt, vegan sugar, and
baking powder. So if you can’t find a Korean
grocery story near you, you can easily make
the pancake mix yourself.

To prepare this dish, first chop up any
vegetables you want to put into the pancakes.
I suggest zucchini, onion, scallion, enoki
mushrooms, and even Korean kimchi.
Traditionally, the vegetables are cut into thin
slivers or are diced.

Mix the water, pancake mix, and vegetables
together in a bowl. With a little olive oil or
other cooking oil in the pan, fry the pancakes
till brown on either side. Over a medium heat,
this should take about 5 minutes on each side.
Make sure the pancakes are quite thin. If they
are too thick, the inside will be goopy and the
vegetables won’t cook fully. Properly cooked,
these pancakes shuld be light and somewhat
crispy, not thick and fluffy like regular
pancakes.

Dipping Sauce: Mix sesame oil, soy sauce,
and sesame seeds in a small bowl. You can
also add dried and crushed seaweed if you
like.

Cut the cooked pancakes up into several slices
(like a pizza). Serve hot with dipping sauce. I
also recommend dabbing the pancakes with a
paper towel to remove any excess cooking oil.

Serves: 2-4

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 cup organic brown rice, washed
• 5 cups water
• small pinch of sea salt or piece of kombu, soaked and diced
• 3 to 4 shiitake mushrooms, soaked, stems removed, and diced, add the water
• 1 cup daikon, quartered and sliced thin (white Oriental radish)
• 1/4 cup celery, sliced on a thin diagonal
• 1/2 cup squash, cubed
• 1/2 cup carrot, diced
• 1/4 cup cabbage, diced
• 2 level teaspoon barley miso, pureéd
• chopped scallion, chives, or parsley, for garnish

Directions:

This porridge is very energizing. Make it and eat it every
morning for a week along with the rest of your breakfast
for a kick start on the day.

Place the rice, water, sea salt or kombu and shiitake in a
pressure cooker. Cover and bring up to pressure. Reduce
flame to medium-low and cook for 45 minutes. Remove from
flame and allow pressure to come down. Remove cover. Add
the daikon, squash, carrots, and cabbage. Cover with a
regular lid, not a pressure cooker lid, and bring to a
boil. Reduce the flame to medium-low and simmer several
minutes until the vegetables are tender. Reduce the
flame to low, add the miso, and mix well. Simmer, without
boiling, for 2 to 3 minutes. Place in serving bowls and
garnish.

Serves: 4

Preparation time: 0:45