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):

• 2 or 3 cans (15 oz) kidney beans
• 2 or 3 cans (15 oz) black beans
• 2 tomatoes, chopped
• 1 can (15 oz) crushed tomatoes
• 1 onion chopped
• 2 cups total of misc. vegetables
• LOTS of spices.
• 1 box (10 oz) nature’s burger mix (I use Fantastic brand)

Directions:

Vegetables of your choice: corn, zucchini, squash, green beans, bell pepper, potatoes,
frozen stir fry mix, whatever is in the fridge…basically anything but carrots.

Spices of your choice: Anything goes. I like curry cumin, coriander, chili powder,
cayenne pepper, lemon pepper, dried red pepper, black pepper, garlic powder, basil,
turmeric, cajun spice, etc (think spicy!).

Put beans (don’t drain), tomatoes,
onion, and other vegetables into a
really big pot (REALLY big). Fill up one
of the bean cans with water and add
that much. Heat on medium low heat until
it’s warm enough to not taste gross.

Add
spices, however much you want of
whatever you want, until it tastes
right.

Then turn down to low and let it
simmer until the vegetables are soft
enough.

Dump the whole box of nature’s
burger mix into the pot and stir. The
chili will probably be a really gross
color, but it tastes good.

Warning: Don’t eat this if you plan on
getting trashed later because it makes
for some of the ugliest puke I have ever
seen.

Serves: 4-8

Preparation time: 1 hour including cooking time

Ingredients (use vegan versions):

• 2.5lbs. vegetable protein gluten (2.5lbs whole wheat flour kneaded, washed, & boiled for
• 30-45 min)
• 1.5lbs Russet potatoes (washed, bolied, peeled, sliced 1/4inch thin)
• 2.5 cups tomato sauce (canned or fresh)
• 1 cup onion finely chopped
• 1 cup red bell pepper finely chopped
• 1 cup green bell pepper finely chopped
• 1 scotch bonnet pepper finely chopped
• 2 cups soy cheese (see recipe below)
• 1/2 cup olive oil
• salt, pepper, paprika, and cayenne pepper to taste
• thyme and garlic for garnish

Directions:

Heat oil in medium sauce pan on medium heat. Cut gluten
into desired pieces (sliced or finely chopped). Add to hot
oil. Add veggies and stir fry until tender. Add seasonings,
stir and cover for 5 minutes. Let cook. Turn off heat.

Soy Cheese:
In blender add soymilk, nutritional yeast, season with desired spices.
Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.

In buttered 9-11 inch pyrex dish alternate ingredients as
follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.

Put in oven bake at 350 degrees Farenheit for 30-35 minutes
or until browning occurs at top (cheese is bubbly!!!)

Fat: less than 7 grams!* Cholesterol: less than 10 grams!*

*= Depends on chosen fat use

Serves: 5-6 Servings

Preparation time: 60 Minutes

Ingredients (use vegan versions):

• 1 cup raw rice (calrose or basmati)
• 1 can bamboo shoots
• 1 cup bean sprouts
• 3 scallions, chopped fine
• 1 can water chestnuts, chopped coarse
• large handful of snow peas, remove the stems
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/4 cup light soy sauce
• 1 tablespoon vegan wine vinegar
• white pepper to taste
• 1/4 cup peanut oil (or a little less)

Directions:

Cook the rice while preparing the vegetables (I just throw it
in the rice cooker with 2 cups of water). Prepare all of the
vegetables, spices, and sauces for all dishes in advance, so the
final step of stir frying can be done quickly. Heat the wok.

Put the oil into the wok and let it heat. Throw in the garlic
and ginger, stir fry for 1 minute, then add the cooked rice.
Stir and toss for about 3 minutes; then add (one minute apart)
the bamboo shoots, water chestnuts, snow peas, bean sprouts, and
scallions. Stir fry for about 2 minutes after the scallions, then
add the soy sauce and vinegar, stir to mix, sprinkle with white
pepper (about 1/4 tsp or to taste), and serve.

Serves:

Ingredients (use vegan versions):

• 2 or 3 potatoes (use two if they’re big, 3 if they’re smallish)
• 2 tomatoes, chopped
• 1/2 cup peas (I use canned sweet peas)
• 4 tablespoon soy non-hydrogenated vegan margarine
• 1/2 to 1 meduim onion, chopped, (depending on how much you like onion)
• 2 garlic cloves, chopped OR 1 1/2 to 2 teaspoon garlic powder
• 2 cloves
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon garam masala (available at ethnic grocery stores or at www.namaste.com)
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander powder
• salt to taste

Directions:

1. Heat margarine in a pan on stovetop at medium temp.

2. Add onion and saute until golden

3. Add cloves, bay leaves, cinnamon stick, and garlic and
stir fry 2 min.

4. Add garam masala, chili powder, turmeric, coriander,
tomatoes, and salt. Mix together well.

5. Add potatoes. Pour in water and bring to a boil.

6. Add peas and lower heat. Cover. Let simmer 15 min. (until
potatoes are soft and done)

Serves: 3-4