Ingredients (use vegan versions):

• 4 potatoes
• 1 cup fresh cilantro (
• green pepper + ginger (paste)

• salt, lemon to taste
• little black salt to taste
• 2 onion (paste)
• wheat vegan bread (8)
• Sev (thin noodles like thing made out of gram flour, get in Indian grocery store)
• Oil to deep fry
• Fresh finely cut cilantro for decoration
• For green chutney:
• 1 bunch fresh cilantro
• ginger, green pepper,
• salt, vegan sugar, lemon

• few peanuts

Directions:

Grind all the green chutney ingredients in the grinder finely.

Boil and mash the potatoes. Mix all the ingredients except for the
green chutney and the vegan bread. Cut the each slice of bread diagonally.
Remove the crust if want to, it is optional. Place the mixed potato
mash on the vegan bread slice
and press it properly so that it will not fall while frying. Press
it firmly on the sides
of the vegan bread. Deep fry it carefully. If the potato filling falls off
mix a little cornflour to the mash. Deep fry it till golden brown.
Decorate with Sev, fresh
cilantro leaves and green chutney. Server hot.

Serves: appox 4-6.

Preparation time: 30 mins.

Ingredients (use vegan versions):

• 2 cucumbers
• 2 large green peppers
• one bunch scallions or 1/2 white onion
• 6-10 medium-small tomatillos or 3-4 green tomatoes
• 2-3 stalks celery
• 1-2 jalapeno peppers or any other spicy green pepper
• 1 large handful cilantro
• 2 or 3 cloves garlic
• 2 slices white vegan bread (can be either stale or a little toasted)
• 1/4 cup extra virgin olive oil
• 3 tablespoon vegan white wine vinegar
• salt and pepper to taste

Directions:

Suitable for a raw diet depending on
what kind of bread you use.

Sorry my measurements are so
approximate, but this soup is really
about your favorite ingredients. Feel
free to play with ratios. If you hate
cilantro, substitute parsley or even
basil. Try to stick with all green
ingredients. :p

Wash all the veggies well. If you’re
not using organic cucumbers or if the
skin is at all waxy, peel them. If
your celery is a little stringy, run
the vegetable peeler lightly over the
outside edge and try to peel some of
those strings off.

Chop all veggies coarsely and add to
blender. (Time saving trick– if you
have a supersonic blender like I do,
you don’t need to chop much at all!)
Blend with remaining ingredients until
very smooth. Chill well. I like to
blend again right before I serve if it
separates a little in the fridge. If
it’s too thick, thin with a little
water to your deserved consistency.

Garnish with cilantro, chopped
scallions, minced jalapeños or green
bell peppers, lime zest, or whatever
green ingredients you like!

Preparation time: 10 minutes plus chilling time

Serves:

Ingredients (use vegan versions):

• 1 package silken tofu (soft)
• 1/2 pound mung bean sprouts
• 1/2 pound mushrooms (button, portabello, straw, oyster, even morrel (they are HUGE in
• Ohio!)
• 1 sweet onion, chopped
• 5 green onions with healthy-looking green tops (not wilted)
• 2 cups shredded nappa cabbage
• teriyaki-base marinade sauce or use soy sauce, vegan sugar, rice vinegar and toasted sesame seed
• oil to taste
• 8 cups cooked rice (preferrably short-grain like sushi rice)
• Garnishes of choice:
• crumbled toasted nori
• toasted sesame seeds
• pickled ginger
• wasabi (for those with cast-iron stomachs)
• shredded daikon
• chopped peanuts (you get the picture)

Directions:

I read in a book devoted to the art of tofu-making that in
areas of Japan that have a real winter (ie. Hokkaido), tofu
would be set outside to freeze overnight. It inspired the
aforementioned recipe.

Throw the tofu, still in its original store-bought
container, in the freezer and allow to freeze overnight…
or when you need it. Allow to thaw completely. The
freezing process changes the texture to a more chewy
texture without sacrificing flavor. Squeeze the water out -
- can be done by setting a weight on top of it. The result
is tofu that looks like Swiss cheese. Cube into 1/2″
blocks and toss into a ziplock bag with the marinade. This
form of tofu absorbs any marinade far better than just
ordinary tofu.

Stir-fry the remaining ingredients in whatever order that
suits you. Throw in the marinated tofu. Use the marinade
to flavor the rest of the ingredients. Toss the above with
approximately 8 cups of cooked rice. Serve in rice bowels
with garnishes available to each person’s tastes. And
always keep some full-flavored soy sauce on hand.

Serves: 4

Preparation time: 30 minutes plus freezing/marinating times

Ingredients (use vegan versions):

• 1 teaspoon olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1/2 cup vegan red wine (Chianti/Merlot)
• 1 tablespoon vegan sugar
• 1 tablespoon fresh or 2 teaspoons dried basil
• 2 tablespoons tomato paste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried Italian seasoning
• 2 cans of diced tomatoes
• 2 tablespoons chopped parsley

Directions:

Sicilian Style:
Add 1/2 lb. vegan burger crumbles, 1/4 cup
golden raisins, and top with 2
teaspoons toasted pine nuts.

To convert measurments to the metric
system, go here:

http://ts.nist.gov/ts/htdocs/200/202

Serves:

Ingredients (use vegan versions):

• 3 cans vegetable broth
• 3 cloves garlic
• 3 ribs celery, chopped
• 1 3/4 cups great northern beans (reserve about 1/4 cup of the bean broth)
• 1 medium yellow onion, chopped
• 2 medium tomatoes, chopped
• 1/8 teaspoon red pepper flakes
• 1 bay leaf
• 2 teaspoon nutritional yeast
• 2 tablespoon parsley
• 2 tablespoon basil
• 1/4 teaspoon celery salt
• 1/4 lb stale vegan bread, cut into 1″ cubes
• a few tablespoon olive oil

Directions:

Heat the vegetable stock in a large
pot. Heat a large frying pan. Add a
few tablespoons of olive oil. Saut�
the garlic, onion, and celery for
about five minutes. Add the tomatoes
and saut� another five minutes. Add to
the stock with the bay leaf, celery
salt, red pepper flakes, basil,
parsley, nutritional yeast, beans and
bean broth. Cover and simmer for one
hour. Reheat the frying pan and add
the remaining oil. Add the bread and
toast until it is a light golden
brown. Add to the pot. Cover and
simmer for 15 minutes.

Serves: about 4

Preparation time: 90 minutes