Ingredients (use vegan versions):

• 2 pieces of vegan bread
• cucumbers
• tomatoes
• lettuce
• (or any other veggies you want)
• veggie mayo

Directions:

Spread mayo on vegan bread.
Add sliced veggies.
Close vegan bread and eat.

Serves: 1

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 1 lb frozen cauliflower
• 1/4 cup frozen cut green beans
• 1/4 cup frozen peas
• 1/2 cup diced carrots
• 1/2 bunch cilantro leaves coarsely chopped
• 1 cup fresh coconut grated
• 2-3 green chilies
• 1″ piece ginger
• 4-5 cloves garlic peeled
• 1 roma tomato finely chopped
• 1/2 teaspoon turmeric powder
• salt to taste
• 1tablespoon oil

Directions:

Grind Coconut, cilantro, ginger, garlic, green chilies to
a fine paste in the blender. Heat oil in a saucepan. Add
the paste and sauté for 3-4 minutes. Add turmeric powder and
finely chopped tomato and cook till tomato is mashed. Add
frozen veggies (which have been thawed). Add salt, enough
water to make a gravy. Cover and cook till done.

Serve hot with rice or vegan bread or Indian rotis.

Serves: 3-4

Preparation time: 30 mins

Ingredients (use vegan versions):

• 1 large tortilla (I like to use the Trader Joe’s spinach flavored, but plain is also good!)
• Tofutti cream cheese (I use plain, but you can use your favorite type)
• 1 can black olives
• 1 jalapeno (or spicy pepper of your choice)

Directions:

This is really really easy!

First, spread the tortilla on a flat
surface. Take about half a container
of Toffuti cream cheese (or less, or
more, whatever you like) and spread it
over the tortilla.

Second, open and drain the black
olives. Take as many as you’d like (I
use about 3-4 for one tortilla) and
dice until very small, or pop in food
processor until in tiny cubes.
Sprinkle these evenly over the cream
vegan tortilla.

Third, cut or process a couple of
jalapeno (or whatever pepper) slices
the same was as the olives. However
much you use can, of course, depend on
you and your guests’ tendency toward
spiciness. Sprinkle these tiny bits
over the cream cheese tortilla.

Finally, roll up the tortilla and cut
into one inch pieces. If you’d like
you can puncture each piece with a
toothpick to keep them together and
make consuming them easy for your
guests.

If not serving right away, these can
certainly be chilled!

Enjoy!

Serves: As many as you like - this recipe will be for one

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 2 med eggplants
• 2 tablespoon lime or lemon juice
• 2-5 cloves crushed garlic (to taste)
• 1/4 teaspoon cumin
• salt to taste

Directions:

pierce the eggplants and roast, whole, in a 350 oven until they
collapse and the skins are turning crispy. scoop out the
eggplant flesh into a blender. add remaining ingredients except
salt. puree until completely smooth and fluffy. taste, add salt
and blend again until you like it.

Serves:

Ingredients (use vegan versions):

• 1 1/2 cups flour
• 1 teaspoon salt
• 4 tablespoons vegetable shortening
• 6-7 tablespoons ice cold water
• 1/4 cup oil plus oil for deep frying
• 1/2 onion, minced
• 5 russet potatoes, cooked till tender and peel
• 1 cup peas
• 1 cup cooked tender carrots
• 2 teaspoons minced ginger
• 2 teaspoons ground coriander

Directions:

Dough- Mix flour and salt and rub in
shortening, as if you were making pie
dough. Pour 5-6 tablespoons cold water and
mix until it becomes kneadable. If
needed, add the rest of the water.
Knead for about 10 minutes until silky
smooth, let rest for 1/2 hour.

Filling- Heat oil and add onions, ginger
and coriander. Saut� just until onions
start to brown. Softly mash potatoes so
that there are still some pieces. Sit
in carrots, peas, and potatoes into
onions and heat slightly.

Forming & Frying- Form 6 inch circles
with dough and place filling into
center. Moisten edges and seal in a
crescent shape. Let dry uncovered for
about a 1/2 hour. Heat the oil to 350
degrees and fry samosas in small
batches until browned and heated
through.

Serves: 8