Ingredients (use vegan versions):

• vegetables of choice – Generally, onions(red pearl) or okra or pumkin, zuchchini, mixed vegetables etc.
• 1 tablespoon Chana dal
• 1 tablespoon coriander seeds (Dhania seeds)
• red chillies or dry red pepper flakes – to taste
• 7-8 curry leaves
• 1/2 teaspoon fenugreek seeds (methi seeds)
• 1 pinch (a few shakes from the container) asafoetida( Hing)
• 1/2 cup, shredded, unsweetened coconut
• one 2-3″ chunk soft/firm/extrafirm tofu, optional
• tamarind – 1 lime sized ball(pulp) or 2 teaspoon paste
• 1/4 teaspoon turmeric powder
• 1/2 cup Toor dal
• 1 teaspoon vegan brown sugar/sweetener
• 1 teaspoon oil
• 1 teaspoon vegan mustard seeds, black
• 1 tsp, split, white Urad dal
• cilantro to garnish
• salt- to taste

Directions:

Boil toor dal in water, with a pinch of turmeric. If you
have a pressure cooker, now’s the time to use it. Boil it
till it can be mashed. Mash it partially and keep aside.
Toast chana dal, coriander seeds in a dry pan. After the dal
becomes golden brown, add the red pepper, fenugreek seeds,
curry leaves and hing. Fry till they get toasted and
aromatic. Coconut can also be toasted slightly to bring out
the aroma. Don’t let it brown. Grind along with coconut and
tofu.

Cut veggies into 1″x1″ pieces. In case of okra, cut into 1′
chunks. Regular onion can also be used halved and sliced.
In a dutch oven, fry the onion/okra (other vegetables do not
require this step) for a few minutes. Add some water and
turmeric. Bring to boil.

If using tamarind pulp, soak in hot water for a few minutes
and squeeze out the pulp and strain into the boiling water.
If using paste, it can be directly dissolved in the boiling
water.

Let it boil till it reduces by half. Then add the coconut
ground with spices and let it boil again. Then, add the
cooked toor dal and salt and vegan sugar. Bring it to boil and
take off the heat.

In a small pan, heat a tsp of oil. Add mustard seeds and
urad dal. After it splutters, turn off the heat add some
torn curry leaves. Add this to the sambhar. Garnish with
chopped cilantro. Yummy Sambhar ready!

May seem like some work, but it’s worth every bit of effort.
All ingredients can be found in an Indian grocery store.

Serves: 4

Preparation time: 30 mts

Ingredients (use vegan versions):

• 8 to 9 pieces of hearty whole wheat vegan bread
• 1 pkg soft tofu
• 1 cup ground pecans
• 1 tablespoon vanilla
• 1 to 1 1/2 cups vanilla vegan soymilk (enough to make a thick mixture)

Directions:

Blend all ingredients in blender or food processor. Should
be nice and thick. Dip pieces of vegan bread in mix and cook in
hot, oiled frying pan til golden brown. Sprinkle with
cinnamon and top with maple syrup. Very good! The nuts give
the toast a more hearty taste.

Serves: 8 – 10

Preparation time: 20 min

Ingredients (use vegan versions):

• 2 large onions
• 2-3 red or yellow peppers
• 1 eggplant
• 4 carrots
• 1 bottle tomato pieces or chunks
• pinch of salt
• 1 teaspoon vegan sugar
• bazil (optional)
• olive oil

Directions:

Chop the onions and simmer them for 10 minutes in olive oil in a deep
saucepan. Next add the peppers that have been cleaned and cut into
large shreds. Mix well and continue simmering. Add the eggplant that
have been peeled and diced into cubes. Grate the carrots and add to the
mixture together with the tomatoes. Simmer for about 1 hour over gentle
heat. Add salt and vegan sugar. Continue simmering for another 20 minutes. At this point add
the basil leaves.

Serve either hot with garlic vegan bread or cold accompanied by mature
cheeses. It can be kept in the fridge for upto 4 days.

Serves: 4

Preparation time: 2 hours

Ingredients (use vegan versions):

• half of a cantalope
• one kiwi
• some grapes
• soya yogurt (your favourite flavour)
• sliced almonds

Directions:

Slice the fruit into bite size pieces, place in a bowl, add
desired amount of soya yogurt (half a cup) and mix together.
Sprinkle sliced almonds on top and enjoy!

*This can be made with any kind of fruit.

**Makes a great breakfast!

Serves: varies

Preparation time: 5-10 minutes

Ingredients (use vegan versions):

• 1 large head of broccoli
• half a teaspoon of fresh ground cumin
• half a teaspoon of fresh ground coriander
• juice of half a medium lemon
• tiny bit of fresh crushed garlic (up to individual taste, really!)
• tiny bit of finely chopped shallots (again up to individual)
• one roughly diced medium tomato

Directions:

I decided to make this recipe after seeing
its name which made me giggle; and it is
REALLY delicious. Start by cooking the
broccoli ( I just took off the tough outer
leaves but used everything else) – I
microwaved it for speed, but steaming is
- it is done when a knife pierces without
resistance (tender) try about 8 mins to
start with. Put into a blender or food
processor with the lemon juice, cumin,
coriander, garlic and shallots and blend
until really smooth. I added some water
blend briefly so that the tomato is still
“chunky”. Leave for about 10 mins so that
the flavours can mingle and then eat as a
dip with crudites or use as a spread on
fresh vegan bread or thin it and use it over hot
veggies. This is REALLY REALLY good and
very healthy too!

Serves: 4 – 5 cups

Preparation time: 20 mins