Ingredients (use vegan versions):

• 1 lb asparagus, stiff ends peeled
• 1/4 lb brown button mushrooms (or mixed mushrooms)
• 2 garlic cloves
• 1 T fermented black soybeans
• 1.5 T rice vinegar
• 1 T tamari (or soy sauce)
• 1 t potato starch (or cornstarch)
• 1 t vegan brown sugar
• 1 T sake or other vegan rice wine

Directions:

Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5
minutes in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside.

Mince the garlic. Rinse the black beans well. Mix garlic and beans
together. Set aside.

Mix together the rice vinegar, tamari, starch, vegan sugar, and sake. Set
aside.

Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick — add just a little at time. Add the asparagus and
stir fry for 10 minutes (or until asparagus is just shy of being
crisp-done), again adding water just as needed. Add mushrooms and
stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a
last stir to make sure starch is well mixed), stir until evenly coated
and sauce thickens. Serve immediately.

Notes:
Fermented black soybeans are available in Asian markets. Usually
labled “salted black beans”. I find them in the preserved food
section in plastic bags.

Serves:

Ingredients (use vegan versions):

• 2 large potatoes
• 1 medium onion
• Olive oil for frying
• 2 teaspoon Curry Powder
• 1 teaspoon bazil

Directions:

Pierce the potatoes several tmes and put them in the microwave on high for five to seven
minutes. In the meantime, cut the onion up and fry it in the oil over medium heat until
it’s transluscent. Turn the heat to low, cut up the potatoes (they should be pretty
soft), and throw them in. Then throw in the spices. Turn the heat back up and fry it all.

Serves: 2

Preparation time: 15 min

Ingredients (use vegan versions):

• 2 cups of green (or yellow) split peas
• 6 cups of boiling water
• 2 vegetable bouillon cubes
• 1 small onion (chopped)
• 1 small red pepper (chopped)
• 1/4 cup of your favorite vegan Dijon mustard
• 1/2 cup unsweetened vegan soymilk
• 1 package of Yves Veggie Breakfast links
• Salt and Pepper to taste.

Directions:

Saute onions and red pepper in a little olive oil.
Add water and dissolve vegetable cubes. Wash split
peas and add to water. Bring to a boil and then
cook over medium heat until peas are soft. Puree
soup with a hand blender and let simmer.
Meanwhile, cut veggie links into bite size pieces
and cook them in the oven (or on a skillet) for
10 to 15 min.

Stir dijon mustard into soup and add soy milk.
When veggie links are ready, add to soup.
Add salt and pepper to taste.

Serves:

Ingredients (use vegan versions):

• 1 portebella mushroom, cleaned
• 1 zucchinni
• 1 yellow squash
• 1 red pepper
• 1 red onion
• couple slices of large beefsteak tomato
• 8 oz. balsamic vinegar
• fresh garlic
• fresh chopped parsley
• salt and pepper to taste
• couple oz. of your favorite dairy substitute cheese
• couple pieces of your favorite vegan flatbread(I like foccacia)

Directions:

Slice all veggies lengthwise, about a quarter inch. Let
marinate in the vinegar, garlic, parsley, salt and pepper.
Let marinade for only about 8-10 minutes.
Grill veg’s on both sides till aldente.

Grill the vegan bread lightly to improve taste.

On baking pan, lightly grease the bottom, place vegan bread on.
Then stack the veg’s on as high as you want to go, stacking
them one on top of the other and top with cheese.
Bake in the oven till cheese is melted. enjoy!

Serves: 2-3

Preparation time: 20-25min

Ingredients (use vegan versions):

• 3 tablespoon Peanut butter
• 2 tablespoon vegan maple syrup
• 4 tablespoon Dark vegan brown sugar
• 3 tablespoon ground soy nuts
• 12 tablespoon vegan soymilk
• 1 tablespoon cocoa powder
• 3 tablespoon Flax seed meal
• 3 tablespoon oatmeal
• 1/2 teaspoon cinnamon
• 1 teaspoon Vitamin cup powder
• 1/4 teaspoon sea salt

Directions:

Heat the soy milk, peanut butter, maple syrup and brown
vegan sugar in a small pan on the stovetop. Slowly add the
remaining ingredients into the pan.

Pour the mixture into a shallow 9×6 pan lined with plastic
wrap, smooth out the mixture evenly by pressing down with
another piece of plastic wrap. Place in the freezer for
about one hour. Cut up into small individual bars.

Makes about 6 – 10 protein bars.

Preparation time: 5 minutes

Serves: