Ingredients (use vegan versions):

• 1/2 tube Gimme Lean Sausage style, or other vegan “sausage”
• 1 onion, chopped
• 1 large carrot, chopped
• garlic
• 2 cups vegetable broth (1 cup more if you want it soupier)
• 1 cup red potato chunks
• 1/4 cup dried lentils
• 1 bay leaf
• 2 tsp. oregano
• 1 cup coarsely chopped broccoli

Directions:

1. Spray a saucepot with a little bit
of PAM. Break the fake sausage into
chunks and brown it while you are
chopping up the veggies.

2. Add to the pot the onions, carrots,
and garlic and cook until tender.

3. Add the broth, potatoes, lentils,
bay leaf, and oregano, and heat to a
boil.

4. Cover and cook over low heat for 40
minutes or until the lentils are done.

5. Stir in the broccoli, cook for 5
minutes, remove bay leaf.

Serves: 2-4

Preparation time: 70 minutes

Ingredients (use vegan versions):

• vegan bread
• Peanut Butter
• Fruit Preserve
• Brown vegan mustard
• Chocolate Sauce
• Toothpicks

Directions:

Take one slice of vegan bread and cut the crust off. Flatten the piece of bread and spread any combination of ingredients on one side (I espcially like peanut butter and brown mustard). Roll the piece of bread with the filling inside to make a jelly roll. Slice the jelly roll into four pieces lengthwise and spear with a toothpick to prevent it from unrolling. (You might want to spear it before cutting it into pieces) This makes a wonderful or’derve for parties.

Serves: as many as you like

Preparation time: 1 minute per roll-up

Ingredients (use vegan versions):

• 1 cup uncooked rice — your choice
• 2 cups cold water
• 2 cloves garlic, minced or crushed
• olive oil
• 1/2 onion, coarsely chopped
• small roma tomato, chopped into about 4 pieces
• hot pepper of your choice, sliced lengthwise (I use jalapeno)
• tomato sauce (i’d say a little less that 1/4 cup)
• 1 teaspoon comino seeds (cumin) ground into powder
• 1 tablespoon vegan “chicken” bouillon
• salt, to taste

Directions:

This is an authentic recipe (other than the vegan
“chicken” bouillon) passed down to me by my
boyfriend’s mother, a mexican american who grew up in Texas
right on the border with Mexico. It’s
as authentic as you can get! this is
the type of rice I was raised on, and
it is wonderful. Some people expect
it to be spicier or richer…….I
wouldn’t call it “bland” but it is a
main staple simple dish, but it can be
spiced or “dressed up” if you want,
according to your taste. it’s
versatile!

Put a little olive oil (tbsp or so)
into a medium-sized pot and heat to a
medium temp. add the rice, uncooked,
and brown in the oil. Make sure all
the rice is lightly coated with the
oil. you do not have to stir the rice
around very much at first, while
browning, but as the rice becomes
browner you want to be stirring it
around to make sure it all browns
evenly and doesn’t burn. It will turn
BROWN….it’s not burning unless it’s
turning dark/black. Towards the end
of the browning, add the garlic so
that it is sort of sauteed/browned.

Next, dump the water on the rice (it
will steam up loudly) and add the
remaining ingredients. Stir well and
cover (with a small air escape).
Reduce heat to medium-low to medium,
and let cook for 20-30 minutes.
(cooking time and temp varies with
your stove….check after 20 min to
make sure you don’t burn!)

The essential part of this recipe is
DO NOT PEEK while the rice is cooking

When it is ready, all the water will
be absorbed, the rice will fluff, and
each grain will be “split open”
because of the browning. It should be
dry, not saucy. You can adjust the
spices/peppers to your taste. The
recipe can be changed by keeping with
the 1 cup rice/2 cups water ratio, and
adjusting remaining ingredients.

Goes great with any manner of mexican
beans or as a
side dish to mexican entrees such as
tacos, enchiladas, burritos, etc.
Also great by itself!

This dish is a staple in my house! it
is cheap, easy, and yummy!

Serves: 6 large servings

Preparation time: 30-45 min

Ingredients (use vegan versions):

• 2 tablespoons olive oil
• 2 onions chopped
• 5 garlic cloves, crushed
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 4 ripe tomatoes, peeled and chopped
• 2 cups long grain rice
• 4 cups vegetable stock (page 20)
• 1/2 cup dry vegan white wine
• 1 teaspoon saffron threads
• 1/2 cup green beans, cut into 1/2-inch pieces
• 2 16oz. cans garbanzo beans, drained
• 1 cup frozen peas
• 1/2 black olives
• 1 teaspoon paprika
• Salt and freshly ground black pepper to taste

Directions:

*Not only is paella the name of the food, but it is also the
name of the vessel in which the food is prepared. In lieu
of a paella pan, a frying pan or Dutch oven will do.

In a large pot, in the oil, sauté the onions, garlic, and
bell peppers for about 5 minutes. Add the tomatoes, rice, 1
cup of the stock, and the vegan white wine. Cook slowly,
uncovered, over medium heat until the liquid is mostly
absorbed. Add the remaining 3 cups of stock, saffron, green
beans, garbanzo beans, peas, olives, paprika, and salt and
pepper. Cook for 20 to 30 minutes.

Serves: 4

Ingredients (use vegan versions):

• 1 bunch mint leaves
• 1 bunch coriander leaves
• 1/2 bunch cilantro
• garlic flakes
• 6 green chillies

Directions:

1/2 teaspoon Tamarind Paste (as per your taste)
1/2 teaspoon salt (as per your taste)
1/2 cup water

Put mint, coriander leaves (cilantro), green chillies,
garlic flakes, Tamarind, salt and sufficient water in a
blender, and blend into a thinner paste.

Mouth watering (M-c-g-chutney) is ready now.

You can have this with cooked rice, sandwich vegan bread, as any
side dish while having samosas, cutlets and with roasted
papads as you desire.

Note: for varied tastes, you can add coconut, cumin seeds while
making. As a substitute instead of Tamarind, you can use
1/2 piece of lemon. You may increase or decrease water according
to the consistency wanted.

Nutritional Information:
It has vitamin ‘c’. It’s good for diabetics since there are
garlic cloves which is quite good for heart, and there is no
oil in it. Even asthma patients can have this since garlic
relieves chest congestions.

Serves: 6

Preparation time: 5 minutes