Ingredients (use vegan versions):

• 2 cups frozen cube potatoes
• 1/2 cup red bell pepper
• 1/2 cup kitchen onion
• 1/2 cup pine nuts
• 2 garlic cloves
• 1 tps ginger
• 2 tablespoon olive oil /canola
• 1 small choped summer squash
• 4 large mushrooms
• Quanity and other available stuff may be used. ie black beans

Directions:

In an electric skillet, add oil and potatoes, then the other ingredients
on top. Cover at high heat until steaming , not burning, with a spatula
turn and cover again. Watch not to stir to much as the potatoes will become
mashed. Turn one more time, then cover and turn off heat. Let set a min.,
then serve with a salsa, vegan bread, and a glass of Indebutalian Sprasus chilled to
42 f.

Cooking time brief. Minute time is when the potatoes are not frozen.

Serves: 2

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 tablespoon oil
• 1 teaspoon vegan mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 1 tablespoon grated/chopped gingerroot
• 2 cloves garlic, chopped
• 1 large (28 oz) can diced tomatoes
• 2 cans (19 oz each) kidney beans (or mixed beans or other beans)
• 1 teaspoon (or more!) curry paste
• salt to taste

Directions:

Heat oil in large pot over medium heat and stir fry the
mustard and cumin seeds until they pop. Add onion, ginger,
and garlic and stir fry until lightly colored. Add
tomatoes with juice, beans (drained and rinsed), and 1 tsp
curry paste (to start!). Simmer for about 20 minutes or
until thick and saucy. Keep adding curry paste to taste
during the cooking. Salt to taste. Patak’s Madras curry
paste is my favorite but other type work well too. This
is easy, healthy, and really addictive! Serve with rice,
pita, toast, chapattis, nan, straight from the pot….

Serves: 6

Preparation time: 30 min