Ingredients (use vegan versions):

• 1 pound of kale
• 1 large can of chickpeas
• 4 cloves of garlic
• 4 tablespoon of roasted almonds
• 4 slices of diced slices of French Italian vegan bread
• 4 tablespoon of extra virgin olive oil
• 4 tablespoon of vinegar
• salt

Directions:

Boil kale in a pressure cooker until very tender.
In a large pan, add the oil, and fry the garlic (finely
sliced) and the diced vegan bread. Get these
ingredients appart. Add the vinegar, cooked kale and the chickpeas (rinsed).
Cook for two minutes. If you need to add more salt, now is the
time.
Serve warm, putting the fried garlic and vegan bread
over it.

Try it with a Spanish salad (roman lettuce, yellow onion,
tomato, green olives, vinegar, olive oil and salt), a large
piece of vegan bread and a glass of vegan red wine.

(Excuse my English! This is a traditional Spanish recipe
from Al Andalus (Andalucía))

Serves: 4

Preparation time: 15 min

Ingredients (use vegan versions):

• 3 to 5 cloves of garlic
• 1 to 1 1/2 bunch spring onions cut into 1 inch pieces, equal white and green
• 1 1/2 avocados, if large, use one, if small use 2
• 1 teaspoon salt
• 1/2 pound firm or extra firm tofu
• juice from 2 limes

Directions:

Liquify the first 5 ingredients, and add the juice of 2 limes. Scrape down the
sides. Liquify again and adjust seasoning (add salt or more limes).

It will taste of onion initially, but overnight, the onion
will blend in.

Serves:

Ingredients (use vegan versions):

• 1/4 lb. cauliflower
• 1/4 lb green beans
• 1/4 lb red and green bell peppers
• 3-4 dried red chillis, broken roughly
• 1 teaspoon cumin seeds
• 1/4 lb carrots
• 1/3 cup chopped tomatoes
• 2 teaspoon grated ginger root
• 3-4 plump garlic cloves (chopped or crushed)
• 1 green chil, chopped
• 2-3 tablespoon cilantro leaves

Directions:

Cut cauliflower into small flowerretts. trim Greenbeans and cut into 3-4
pieces. Cut red and green bell peppers into small squares. Peel and dice
carrots. Pam a pan, add chilis, breaking them in the pan, and the cumin seed.
As they sizzle, add tumeric, quickly add all the vegies, mix and simmer
2 minutes. Add ginger, garlic, and green chilis and stir to blend. Lower
heat, cover pan tightly and steam cook vegies 12-15 minutes. Add cilantro
leaves and serve.

Serves:

Ingredients (use vegan versions):

• 1 28 oz. can of whole tomatoes
• 1 14 oz. can of vegetable broth
• 1 15 oz. can of black beans
• 1 15 oz. can of dark red kidney beans
• 1 6 oz. can of tomato paste
• 1 orange bell pepper
• 1 1/4 cups of frozen cut corn
• a dash of: cilantro, oregano, paprika, basil, chili powder - William’s original
• salt and pepper (to taste)

Directions:

Rinse and drain the black bean and kidney beans. Find a
large pot and put the vegetable broth and beans in it. Put
it on a low heat so that you can continue with other work,
but do keep a close eye on it still. Cut the canned whole
tomatoes into chunks and dice the bell pepper into medium
sized pieces. Put the tomatoes and the pepper into the pot
and stir. Add the frozen corn and the tomato paste. Stir.
Add all seasonings. Serve or chill.
Can be served with white long grain rice or noodles.

Preparation time: 25-30 min

Serves:

Ingredients (use vegan versions):

• 1 ripe Hass avocado
• lemon juice
• salt
• cayenne (powdered)
• garlic
• cilantro (optional)

Directions:

This is an incredibly easy and addicting dip. I make it
fresh at work with a fork, knife and small bowl. My
colleagues were amazed the first time I whipped it up and
now they’re on the look out for it whenever I come in.

First, about the avocado.
It’s essential that it be ripe, but not overripe (i.e.
fibrous and with a bunch of nasty brown spots inside). You
can tell when it’s right by pressing your finger on the
skin. It should give in slightly, not be too hard or
mushy. Once that’s established, the rest is easy.

Cut and peel avocado.
Mash with a fork.
Add lemon juice, salt and cayenne to taste.

Chop a decent sized clove of garlic into fine pieces (or
even better yet put through a garlic press) and add.

Optional - but if you’re a cilantro lover as I am, you
won’t be able to resist: chop fresh cilantro leaves and mix
in as well.
Blend, with the fork, to the texture of your liking; smooth
or slightly chunky.

Serve with tortilla chips, soft tortillas, whatever.

In most cases this guacamole disappears almost immediately;
however, if you wish to refrigerate it for later, that’s
fine. Just pack it down well in a small container, squeeze
some extra lemon juice over the top and cover tightly with
plastic wrap, pressing out any little air bubbles. This
latter procedure helps to prevent it from oxidizing too
fast and turning an unsightly brown. It should keep a
couple days in the fridge.

Serves: