Ingredients (use vegan versions):

• Angel hair pasta to measure
• 1 can stewed tomatoes
• 1 onion (optional),
• 2-3 heaping tablespoon tomatoe paste
• button mushrooms
• 1 tablespoon olive oil
• 1 tablespoon lemmon juice
• 2-3 cloves garlic(minced)
• 1 bay leaf
• oregano to taste
• bazil to taste
• salt, and pepper to taste.

Directions:

Saute garlic, mushrooms and onion(finely chopped) in oil over medium
heat for 2-3 minutes. Pour in can of stewed tomatoes and break up
with a fork. Add tomato paste, bay leaf, vegan sugar, lemmon juice,
and spices. Stir well and allow to simmer. While sauce is simmering
cook angel hair pasta(cappelini) for 3-4 minutes `till el dente.

Remove bay leaf from sauce, and serve sauce over pasta with garlic toast.
ENJOY!!

Serves: 4

Preparation time: 15 min

Ingredients (use vegan versions):

• 1 tblsp. olive oil
• 1/2 cup celery, chopped
• 1 medium onion, chopped
• 1 carrot, sliced
• 1/2 green pepper, chopped
• 1 cup bulgur wheat, uncooked
• 2 tblsp. miso (barley or red miso works well but feel free to try other varieties)
• 2 cups warm water

Directions:

Dissolve miso in 2 cups warm water. In a skillet, saute onion in olive oil.
Then add celery, carrots, mushrooms and green pepper, continue cooking for
1 or 2 minutes. Add bulgur wheat to cooking vegetable mixture in skillet,
continue cooking and stirring for 2 minutes as bulgur becomes toasted. Add
miso-water mixture to skillet and stir. Cover and simmer over low heat for
15 to 20 minutes, until all liquid is absorbed. Remove from heat and let
stand at least 10 minutes before serving. Can be warm or cold. This is a
good, easy dish to bring to potlucks, as everyone seems to like it.

Serves: 4

Preparation time: 30 min.

Ingredients (use vegan versions):

• 1 garlic bulb
• 8-12 oz. whole wheat linguine
• 1 lb. broccoli
• 1/3c. unhulled sesame seeds
• 2T. minced garlic
• 2T. lemon juice
• 1 1/2 tablespoon toasted sesame oil
• 1/2 teaspoon salt
• Bag ‘o mints for dessert

Directions:

-Place whole, unpeeled garlic bulb in
small ovenproof dish & roast at 375F
for 35 minutes. When cool, separate &
peel cloves; set aside.

-Cook linguine according to package;
set aside. Remove broccoli stem & cut
into bite-sized pieces. Steam until
just tender, about 5 minutes.

-While steaming, saute minced garlic &
sesame seeds in sesame oil for 3
minutes. Stir in roasted garlic
cloves, pasta, broccoli, lemon juice &
salt. Toss and serve immediately.

*After meal….bring out the bag ‘o mints!!!

*It’s the lemon juice that pulls this all together, so add more if you like.

Serves: 4-6

Preparation time: 45 min-1 hr

Ingredients (use vegan versions):

• 1 large eggplant
• 1 cup peanuts
• 2 tablespoon sesame seeds (optional)
• 4 jalapeno peppers, quartered(optional)
• 1/4 size piece tamarind or 1 teaspoon paste
• 1/2 teaspoon turmeric (optional)
• 2 tablespoon grated coconut
• 4 bay leaves
• 5 tablespoon oil

Directions:

This is a South Indian (Hyderabadi) recipe that you rarely,
if ever, see in Indian restaurants.

Tamarind is a kind of sour dried fruit that you can get at
an Indian grocery store in the form of a slab, or in the
form of paste. Turmeric is also available in Indian stores.

Soak tamarind in water for an hour, or alternately, add
water and microwave for a minute (If it is tamarind paste,
omit this step. You can add it as is). Let cool.

Cut eggplant into large chunks (make sure all the chunks
have some skin on them). Add to a pan with 4 tbs of oil,
cover and cook on low for a few minutes until they are
browned on one side. Turn over and cover and cook again,
until they are tender.

Remove seeds and hard parts from the softened tamarind.
Lightly toast peanuts and sesame seeds in a pan. Blend
peanuts, sesame seeds, coconut,and tamarind with water. Add
enough water so that the consistency is that of a thick
sauce.

Remove the eggplant from the pan it has been cooked in. Add
a tbsp of oil if the pan is dry, and add bay leaves, and
the blended sauce. Cook the sauce for a couple of minutes,
stirring all the while. Add the jalapeno peppers, salt, and
turmeric. Add eggplant, cover tightly, and cook on a very
low flame for ten minutes.

Best served with rice. Serve hot, but save some for the
next day, when it tastes best.

Serves:

Ingredients (use vegan versions):

• 1/2 lb tofu
• 1 6 oz can tomato paste
• 2 tablespoon ketchup
• 1 tablespoon vegan rice wine vinegar
• 1 small onion, chopped
• 1 med. tomato, chopped
• 1 small jar sliced mushrooms
• 2 tablespoon vegan Dijon mustard
• salt & pepper, chili powder, oregano to taste
• 1 tablespoon molasses

Directions:

Heat olive oil in saucepan and add molasses. Crumble in
tofu & brown, stirring to prevent burning. Add tomato paste
& mix, adding water if necessary. Stir in mustard, onions
and tomatoes. Add oregano and chili powder to taste and
continue mixing and heating. Stir in mushrooms, ketchup &
vinegar. Season with salt & pepper to taste. Serve on
toasted sandwich buns or in tortillas or pitas.

Serves: 4

Preparation time: 30 min