Ingredients (use vegan versions):

• 1 shallot, chopped
• 2 tablespoon chopped fresh ginger
• 1 clove garlic, minced
• 1 can vegetable broth
• 1 can coconut milk
• 1/4 cup cilantro, chopped
• juice of 1 lemon
• a few drops of chili sauce to taste
• 2 tablespoon soy sauce (the original called for Thai fish sauce)
• flexible part – 1 cup fresh spinach leaves, or 1 cup vegan sugar snap or snow peas, or 1 cup water chestnuts, or 1 cup black mushroom

Directions:

Serves 2 to 4.

Saute shallot, garlic and ginger in a small amount of vegetable oil.
Add coconut milk and vegetable broth. Bring to a boil, Turn down to
simmer. Add cilantro, lemon juice, chili sauce, fish sauce (or
alternative ) and vegetables. Simmer until spinach is wilted and
veggies are tender but not limp, approximately 5 minutes. Serve with
rice.

Serves:

Ingredients (use vegan versions):

• 1 cup mixture of dhals (use any combination of tur dhal, chana dal or even split yellow peas)
• 2 cups long grained rice
• Salt to taste.

Directions:

Wash and rinse the dhals and rice thoroughly. When the rinse water
runs clear, soak the dhals and rice together in a bowl with fresh
water for a couple of hours. Drain the dhal-rice mixture and grind
into a somewhat coarse mixture in a blender using water when
necessary. Empty the batter into a bowl, add some salt and let it rest
for at least an hour. You could also let it ferment overnight if you
like a sourdough tang in your pancakes.

To make the pancakes, heat a non-stick/well-seasoned cast iron skillet
on a moderate stove. If a few drops of water bounce off the pan, the
pan is hot enough and you can proceed to make the pancakes.

Drop a ladleful of the pre-prepared batter in the center of the pan
and with the back of the ladle, swirl the batter from inside to
outside to form a thin round pancake. Wait till the top looks dry,
wait another minute if you like them crisp and flip to cook the other
side. Remove onto a plate and eat immediately with a nice coriander
chutney. (Continue preparing pancakes in the same way, till you run
out of batter and/or chutney. The batter will also keep in the fridge
for almost a week and you can prepare the pancakes when the mood
strikes you.)

Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a
few cumin seeds, anything you fancy, to the batter before making the
pancakes. You will however not be able to make neat circular
pancakes. Instead, you will end up with (tasty) irregular shaped ones.

Serves:

Ingredients (use vegan versions):

• 16 oz. vegan sour cream substitute
• 1 cup veganaise
• 1 large or 2 small envelopes of vegan vegetable dry soup mix
• 1 small can water chestnuts, finely chopped
• 2-3 green onions, chopped (white and green parts)
• 1 1/2 cups chopped spinach (if frozen, make sure it’s WELL pressed)
• finely chopped garlic, 1 clove (optional)
• 1 round loaf of vegan pumpernickel vegan bread
• small wedges of pumpernickel (reserved from loaf)
• small wedges of vegan sourdough vegan bread (water & yeast started)

Directions:

Whisk the sour cream substitute and veganaise, add soup mix and veggies, mixing WELL (I use a clear bowl to make sure nothing is sticking to the sides unmixed)

Depending on the size of the loaf of vegan bread, cut out an area to the top leaving a bowl shape. Hollow out the inside carefully (you’ll need the insides for wedges), leaving 1/4 to 1/2 inch of bread inside. Fill the bread bowl with the dip, replace the top “lid” portion of the bread, store in a large container with a lid, preferably (don’t want that garlicky smell to get into EVERYTHING…) or wrap in clear wrap, and refrigerate for 2 hours before serving on your best platter, surrounded by alternating wedges of pumpernickel and sourdough bread for dipping.

Serves: many, as an appetizer

Preparation time: 10 minutes to mix, best if refrigerated at least 2 hours before serving

Ingredients (use vegan versions):

• 1-2 cans chickpeas (garbanzo beans) amount depends on how hungry you are!
• 1/2-1 onion, finely chopped*
• 1-3 stalks celery, as desired
• s pinch of fresh, minced garlic
• salt/fresh ground pepper to taste
• 1 Tablespoon Nayonaise

Directions:

* If you want to take ‘the edge’ off the onions, you can put them
in a little container with some water and microwave them for 2-4 minutes.

Open cans of chickpeas, drain and rinse well. Put chickpeas in a bowl
and “smash” them up well (do NOT puree).

Add all other ingredients, stirring well & enjoy now or
refrigerate until needed.

Can be used as sandwich filler, or on a bed of spinach,
garnished with shredded carrots, cucumber sliced and fresh,
diced tomatoes, as a main course.

Try different variations of this dish by adding your
favorite herbs & spices, fresh garden vegetables, etc.

Serves: 2-3

Preparation time: 5-10 minutes