Ingredients (use vegan versions):

• 2 cups water
• 1/2 cup uncooked lentils
• 1/4 cup uncooked barley
• 1 large carrot diced
• 1 medium onion chopped finely
• 8 oz. canned tomatoes diced
• 1 clove garlic crushed
• 1 teaspoon flour
• 1 teaspoon parsley
• 1 teaspoon herbes du Provence
• salt and pepper
• 3 medium potatoes cooked and mashed

Directions:

Peel, cut up and boil potatoes until soft, then mash

Heat 1 1/4 cups water, add lentils and barley, simmer 30 min.

Heat remaining water in a saucepan, add carrot, onion, garlic and cook
until tender, then add tomatoes and spices

Mix the flour with a little water and add to sauce pan, stir and cook
over low heat until thickened

Combine contents of saucepan with cooked lentils and barley, place in
ovenproof baking dish, cover with mashed potatos

Bake at 350 deg. F for 30 min. (or you can make it ahead of time and
bake it for 45 min. with it starting from refrigerator temp.)

Liz (on bob’s account)

Serves:

Ingredients (use vegan versions):

• sliced green chilies
• freshly ground red chili paste or hot chili sauce
• tomato sauce
• quartered tomatoes
• boiled and diced potatoes
• crumbs of firm tofu
• sliced onion
• bean sprouts
• finely sliced cabbage
• yellow noodle (oil noodle)
• salt

Directions:

Heat oil and fry onion well. Add crumbs
of tofu, tomatoes, potatoes and
cabbage. Next, throw in noodles and
bean sprouts, and fry for a short
while. Throw in green chilies, red
chili and fry briefly. Season
with, salt, tomato sauce and chili
sauce.

Serve with sliced cucumber and tomato
sauce.

Serves: 1

Preparation time: 10 mins

Ingredients (use vegan versions):

• 1 large eggplant – thinly sliced
• 1 large sweet onion – wedged
• 5 cloves garlic – minced
• 1 red pepper – diced
• 1 large carrot- shredded
• 2 zucchini – halved and sliced
• 1 lb (500 gram) mushrooms – sliced
• 1/2 cup sliced black olives
• 1/2 cup sliced green olives (I like the marinated kind)
• 16 oz can whole or diced tomatoes
• 1 cup favorite pasta sauce
• 2 cups fresh spinach
• 1/4 cup fresh basil, oregano, or marjoram (dried will work too)

Directions:

Thinly slice eggplant, place single
layer on oil-sprayed pan sprinkle with
freshly ground pepper, and broil for 5-
10 minutes watching closely and
flipping once.

Heat a large pan on medium. Add onion
and garlic, saute in a small quantity
of choice liquid. When onion is
transparent add the rest of the
vegetables except spinach (any
combination will work, whatever you
fancy. Cook until just slightly
tender and most of the liquid
evaporated. Add canned tomatoes
and herbs. Cook another 3-5 minutes.

Coat the bottom of the lasagna pan with
a little tomato sauce/vegetable
liquid. Add a layer of broiled
eggplant (should be crispy but not
burnt). Top with “sautéed” vegetables,
fresh spinach, eggplant, vegetables,
etc. When layers run out, spread
tomato/pasta sauce over top. Sprinkle
with cheese if you desire. Bake
uncovered at 350F for 35 minutes.

Serve with pasta, couscous, mixed salad
greens, or crusty vegan bread.

Serves: 6 ?

Preparation time: 30 minutes

Ingredients (use vegan versions):

• Large handful brown/green lentils
• dry cider
• veggie stock (either home-made or a cube)
• tin tomatoes
• tomato puree
• chopped onion
• crushed garlic
• dried bazil

Directions:

1. Fry the onion and garlic in a little olive oil until soft. (in a large pot)

2. Add the basil and lentils and stir around.

3. Add the stock, cider, tomatoes and tomato puree, and bring to the boil.

4. Simmer until the lentils start to fall apart and the mixture is a thick sauce. (about
45 mins).

Serve over spaghetti or other pasta, with a sprinkling of dairy free parmesan.

Just experiment with amounts of stock/cider. I like lots of cider! The lentils will take
quite a bit of liquid, you may need to keep adding more.

Serves: 2

Preparation time: 1 hour

Ingredients (use vegan versions):

• 2 Cans chick peas (garbanzos)
• 2 quarts cold water (original) I used canned tomatoes
• 1 bay leaf
• 2 teas. Organic Gourmet veggie broth
• 2 cloves garlic, crushed
• 1 cup chopped onion
• 2 T’s chopped parsley
• 1 cinnamon stick
• 1 teas. grnd. ginger
• 1 teas. grnd. turmeric
• 1/4 teas. grnd pepper
• 1/2 to 3/4 cups raisins to taste

Directions:

Saute onions in water with 1/4 teas. veggie broth.

Place garbanzos in large soup pot and add water (tomatoes) to
cover. Add 1 3/4 teas. veggie broth. Bring to boil. Add bay leaf,
and all remaining ingredients except raisins.

Heat and then add raisins. Great with some brown basmatic rice.

Serves: