I just got off the phone with the lifestyles editor of my local paper.
Seems a recipe I submitted to the annual recipe contest was selected
as a finalist! Hurray! And, get this, it is a fat-free recipe!
Well, at least I think it is. I still don’t know if black bean paste
has no fat added to it. Here’s the recipe:

Ingredients (use vegan versions):

• 1 lb fresh green beans
• 2 tablespoon black bean paste
• 2 tablespoon low sodium soy sauce or tamari
• 1/4 cup cold water
• 1 tablespoon corn starch

Directions:

Wash green beans and trim into bite sized pieces. Steam or microwave
with a little water until just tender-crisp. Drain and rinse with cold
water to stop cooking.

Mix together the black bean paste, soy sauce, water and corn starch until
very smooth.

Heat a wok or large saucepan to medium high. Add some water and the cooked
beans. When beans are heated (about 2 minutes) add the sauce. Stir
constantly to coat the beans (sauce will get very thick). Serve immediately
over hot cooked rice.

This sauce and cooking process can be used with just about any vegetable
you like. My hubby loves this recipe when made with asparagus, but last
time I checked asparagus was $3.99/lb (OUCH!).

Serves:

Ingredients (use vegan versions):

• 15 oz canned pineapple pieces
• 11 oz canned lychees
• 1 tblsp chopped glace’ cherries
• 2 tblsp chopped crystallized ginger
• 1 cup flaked toasted almonds

Directions:

Drain the syrup from the canned fruits. Lightly combine the pineapple,
lychees, glace’ cherries and ginger in a serving bowl. Chill well.
Sprinkle the almonds on top and serve immediatly.

Serves:

Ingredients (use vegan versions):

• 1 can of pre-cooked lentils
• 1 can of chopped tomatoes (325gm)
• 1 teaspoon each of cumin, sweet paprika and turmeric
• 2 cups of cooked rice (left overs are perfect)
• 1 teaspoon of minced garlic
• 1 chopped spring onion
• 5 small potatoes (cut into small stewing pieces)
• 2 medium potatoes for topping thinly sliced
• 1/2 – 1 cup of grated soy cheese

Directions:

Preheat oven to 180 deg cel.

Drain lentils and combine with can of
chopped tomatoes, spring onion, minced
garlic and dry ingredients (NOT the
rice yet) in a medium size pot.

Take medium diced potatoes and
microwave until relatively soft. Add
into pot and put onto simmer until
potatoes are soft (as in a stew).

Once potatoes are tender add rice to
mixture, stir and simmer for a few
more minutes.

Pour mixture into large lasagna or
casserole dish. Lay thinly cut
potatoes on the top and sprinkle with
Soy cheese or Chreeze mix. Place in
oven for 10 mins – until potato slices
are tender.

Serve as a side dish or larger
portions (feeds 4) as main.

Serves: 6

Preparation time: 20mins

Ingredients (use vegan versions):

• 1 lb tri-color pasta (corkscrew type works best)
• 1 bunch broccoli
• 2 carrots, peeled and sliced thinly into circles
• 1 small red pepper, cut into 1″ square pieces
• 1 cucumber, peeled, halved and cut into thin slices
• 1 or 2 green onions, thinly sliced
• 1 bottle fat-free Italian dressing

Directions:

Cook pasta, drain and rinse with cold water. Cut broccoli into florets
(save stalks for another use) and cook in microwave for a minute or so
(or you can blanch it in some hot water – this brings out the color and
flavor). Rinse with cold water.

Put pasta, broccoli and the rest of the vegetables in a big bowl. Chill
well. Just before serving, pour dressing over pasta and vegetables and
stir well. You can add whatever vegetbles you like, but don’t skimp on
the red pepper — it adds a wonderful sweetness.

Serves:

Ingredients (use vegan versions):

• 4 oz. bean threads (aka cellophane noodles) Made from bean starch
• 1/3 cup dried Chinese mushrooms
• 1 medium carrot, peeled
• 1 medium zuccini, peeled
• 2tablespoon tamari
• 3 garlic cloves, minced
• 1 teaspoon vegan sugar
• 2tablespoon Asian sesame oil (Do not substitute another oil)
• 4 scallions, cut into 2-inch pieces
• 2 cups fresh bean sprouts
• 2 cups spinach leaves
• 1 teaspoon sesame seeds

Directions:

Before I start, I must tell you if you do not try this
recipe you are missing out on a lot. This is my favorite
meal. My husband makes it for my birthdays.

1. In a large bowl filled with warm tap water, soak bean
threads for 30 minutes and drain.
Cut into 2-inch pieces.

2. Meanwhile, in a small bowl filled with hot tap water,
soak dried mushrooms for 15 minutes
and drain. Cut off stems and discard. Slice caps into
strips.

3. While veggies are soaking, cut carrot and zucchini into
matchsticks. Transfer to a bowl and
toss with soy sauce, garlic, and vegan sugar.

4. In a wok or large frying pan, heat sesame oil. Cook
scallions over med-high heat until
barely tender, 1-2 min. Add carrot, zucchini, and
musrhooms and stir-fry 2-3 min.

5. Add bean sprouts and spinach and cook 1-2 min. Add
drained bean threads and cook,
stirring, until heated through, 2-3 min. Sprinkle with
sesame seeds. Serve.

Serves: 4

Preparation time: 1 hr.