Ingredients (use vegan versions):

• 2 medium eggplants or 4/5 chinese eggplants
• 2 medium red peppers
• 3 (or more depending on your tastes) cloves of garlic with skin
• olive oil

Directions:

Wash the eggplants and peppers and pierce with a fork to allow steam
to escape, put everything on the barbeque or in a toaster oven. It
will take at least a half hour+ until the vegetables are properly
roasted, depending on the size of the vegetables and how close
they are to the heat. The garlic will be done sooner. Remove the
garlic cloves when they are soft, allow the eggplant and peppers to
roast until they are slightly blistered on the outside. Let cool.
When everything is cool enough to handle, peel and mash together with
some olive oil. You could also add spices, ie. basil for a
mediteranean flavour, or cumin and corriander for a middle eastern
flavour.

Makes a good dip for vegan pita bread, or a sandwhich spread.

Nutrition Information: unknown

Serves:

Ingredients (use vegan versions):

• 1 medium potato (yukon gold or red potatoes are the best)
• 2 slices of fresh whole grain vegan french bread
• 1-2 slices soy cheese
• sliced tomato
• rosemary to taste
• dillweed to taste
• dash salt
• dash pepper

Directions:

Slice the potato into medium thick slices (you will have leftover potato so
I suggest you
bake the rest and save it for later). Layer about 3-5 slices (more or less to
your
preference) between pieces of vegan bread. Cover in foil and bake for 45 minutes to
1 hour or
until potatoes are tender. Go read a good novel while this is baking. You can
probably
polish off “Of Mice and Men”. After potatoes are to your liking, open sandwich
and top
with soy cheese, sliced tomatoes and seasonings. Replace top slice of vegan bread and
either
bake or broil (if you want to toast your vegan bread) for about 5 minutes or until
cheese is
“melty”. I love to eat this for lunch or breakfast with orange juice.:)

Serves: 1

Preparation time: 1 hour

Ingredients (use vegan versions):

• 3/4 cups chopped cashew nuts
• 1 1/2 cups chopped celery
• 4 to 5 tablespoons sesame garlic sauce (I use Iron Chef brand)
• 2 teaspoons vegan brown sugar
• 1 head of lettuce
• vegetable oil
• chopped ginger
• minced onions
• minced garlic

Directions:

Before cooking, chop celery into
small pieces, and crush cashews so
that each cashew is broken into about
4 pieces. Mix the Iron Chef Sesame
Garlic sauce with about 2 teaspoons of
vegan brown sugar.

In a skillet, pour vegetable oil so
that it covers the bottom of the
skillet. Sprinkle the oil with
freshly minced onions, minced garlic,
and chopped ginger.

Pour chopped celery into skillet
and stir fry for about 10 or 15
minutes on medium to high heat.

Pour chopped cashews into skillet
and stir fry for about 3 to 4 minutes
on low to medium heat.

Remove skillet from heat and mix
sauce in evenly with celery and
cashews.

Prepare each serving inside a
single lettuce leaf.

Serves: 5-6 (depending on your appetite!)

Preparation time: About 40 minutes

Ingredients (use vegan versions):

• two slices of your favorite vegan bread
• peanutbutter
• jelly
• non-hydrogenated vegan margarine

Directions:

First, spread peanutbutter and jelly onto vegan bread. Place the two slices
together. Next, spread margarine on both outside pieces of vegan bread.
Heat samll skillet. Fry the sandwich until golden brown. Center should
be warm and gooey.

Serves: 1

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 5-6 zucchini, chopped into small pieces or rounds
• 2 cups vegetarian broth
• olive oil
• 1 1/2 tablespoons fresh mint, finely chopped
• 1 lb. pasta
• oregano, basil, garlic, and salt to taste

Directions:

Begin cooking pasta according to
package directions. As pasta cooks on
another burner, heat about 1 tablespoon
of oil in a large pan or pot. Once oil
is hot, add zucchini and saute over
medium heat, gently browning the
squash. (You may need to add more oil
as the squash absorbs it.) Once the
squash begins to brown, add all spices
except salt and saute another 2
minutes. Then, add broth and bring the
sauce to a boil. Add salt. Simmer over
low heat for 15-20 minutes, until sauce
is thickened. Add the cooked pasta and
mix well, then serve.

Serves: 5

Preparation time: 45 minutes