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

Ingredients (use vegan versions):

• 1/4 cup non-hydrogenated vegan margarine
• 2 tablespoon soy sauce
• 1/2 teaspoon hot sauce (like Tobasco)
• 1 tablespoon vegan Worcestershire sauce (check ingredients!)
• 2 cups pecan halves

Directions:

Stir together all ingredients and spread pecans in a single
layer on a cookie sheet. Bake at 300, stirring often, for
25 minutes or until toasted.

Serves:

Ingredients (use vegan versions):

• 3 cups rolled oats
• 1 cup sunflower seeds, or nuts of choice
• 1/3 cup oil
• 1 medium Red Delicious apple, chopped
• 1 tablespoon molasses
• 2 medium bananas

Directions:

Mix rolled oats, sunflower seeds, and
oil.

Mash bananas until creamy (if not
extra ripe, just use a blender), then
stir in molasses. Add this mixture to
the oats and mix well.

Stir in chopped apple, then let the
mixture sit for 30 minutes.

Preheat oven to 350 degrees while you
wait.

Crumble mixture onto ungreased cookie
sheet and put in oven for about 15
minutes or until toasty!

Preparation time: 40 minutes total

Serves: