Ingredients (use vegan versions):

• 3 medium heads of broccoli
• 1 heads of garlic
• 1 vegetarian vegetable stock cube
• 1/2 cup of soy sauce
• 1 teaspoon powdered ginger
• 1 teaspoons of red pepper flakes
• 4 tablespoons of sweetner
• 1 tablespoon of cornstarch
• 1 1/2 cups uncooked white rice

Directions:

Please note that measurements are approximate.

First boil 3 cups of water for the rice. Add rice, cover and reduce to a simmer until done. Meanwhile wash the broccoli and chop into bite size pieces, including the stalk. Mince the garlic and set aside. Boil 2 cups of water and add the vegetable stock cube. Stir to dissolve and add the garlic, soy sauce, ginger, red pepper flakes and sweetner. Dissolve the cornstarch in 2 tablespoons of cold water. Cook the broccoli over high heat in a large skillet for 2 minutes. Then add the garlic mixture. Let this simmer over medium high heat for 7-10 minutes depending on how crisp you like your broccoli. Add the cornstarch mixture and stir to distribute it. Cook for 1-2 minutes more or until it thickens. If you like, you can dissolve more cornstarch in cold water to make it even thicker. Place rice in bowls and top with broccoli and garlic sauce mixture. Enjoy!

Serves: 4

Preparation time: 30 minutes

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):

• 3 slices tofurky or other vegan turkey slice alternative
• 2 tablespoon Nayonaise
• 2 tablespoon vegan mustard of choice
• 1 beautiful, juicy, organic heirloom tomatoe (any color) sliced thin
• 5-10 big leaves of fresh bazil (green or purple, I use both)
• 2 slices of vegan french bread

Directions:

Spread Nayonaise and mustard on vegan bread. Place basil leaves
on one side. Place tomatoes on top of basil and then the
tofurky and then the other piece of vegan bread. A hard to
believe it’s vegan lunch with an italian twist. My little
brother couldn’t even believe it wasn’t real turkey!

Serves: 1

Preparation time: 3 minutes

Ingredients (use vegan versions):

• 1 medium eggplant
• 2 small zuchini
• 1 or 2 red or green bell peppers
• 8 medium button mushrooms
• 2-4 small-medium yellow onions
• 1/4 cup cider or balsamic vinegar
• 1 tablespoon spicy brown vegan mustard
• 1/2 teaspoon rosemary
• 2 or more cloves garlic chopped
• salt and pepper to taste

Directions:

Wash and cut the vegetables into chunks about 1 inch thick (I know the peppers will not
be this thick, but cut them into large pieces). Place the chunks into a large bowl. In
another bowl, combine the vinegar, mustard, rosemary, garlic, and salt and pepper and
whisk into a uniform liquid. Pour this liquid over the vegetables and, using your hands,
turn the ingredients to ensure each piece is well coated. Cover with plastic wrap and
marinate in the refrigerator overnight. To cook: preheat the oven to broil and thread the
vegetables onto metal skewers. Reserve the marinade to baste kabobs. Place the skewers
in a broiler pan and cook under the broiler for 10-15 minutes. Baste the cooking kabobs
with the marinade periodically during the cooking. Serve over rice or couscous with the
leftover marinade as a light sauce. This is great as leftovers, too. The flavors
intensify. You need to plan ahead a little to prepare this dish because the vegetables
require a long time to absorb the marinade. But once the chopping and marinating are
done, it is quick to do the final cooking.

Serves: 4-6

Preparation time: 30 min

Nutrition Information: not available

Ingredients (use vegan versions):

• 2 pieces of your favorite vegan bread
• peanut butter
• onion

Directions:

This sounds really strange–but my mom made it all the time
when I was little. Use as much peanut butter as you want,
and then add a few slices of onion. The strong tastes kind
of cancel each other out, so be liberal with the onion. You
can toast the vegan bread and then put on the rest, or you can put
it all together and heat it on a skillet until the vegan bread is
toasted.

Serves: 1

Preparation time: 5 min