Ingredients (use vegan versions):

• 1 lb bag frozen baby lima beans
• 8 cherry tomatoes, quartered
• 1 zuchinni, sliced thin
• 2 cups corn (canned, frozen, fresh, whatever)
• 1 onion, minced
• a head of garlic
• a few BIG dashes of tobasco sauce
• a few more big dashes of vegan Worcestershire sauce (the kind without fermented anchovies)
• 2 tablespoon soy non-hydrogenated vegan margarine
• salt and pepper

Directions:

Put the beans in a saucepan and cover with water by an
inch. Bring to a boil and simmer for 15 minutes.
Meanwhile mince the onion and 5 cloves of the garlic. Take
the rest of it, separate it into cloves, coat the cloves
with oil (this doesn’t add fat to the recipe as you pull
the cloves out of their ‘skin’ before you put them into the
pan– it just keeps it from burning) and stick them in a
450 degree oven to roast for ten minutes. During the last
five, melt the margerine in your biggest saute pan or wok,
and throw everything in. When you take the garlic out of
the oven (be careful!) squeeze it into the pan. Give it a
few quick stirs, and serve. You can also add whatever
other veggies you like. It’s really versatile. I like it
over pasta or rice.

Serves: 4

Preparation time: 20 min

Ingredients (use vegan versions):

• pasta (options: spaghetti, linguine, penne)
• 1 cup kalamata olives
• 1 tablespoon capers
• 1 tin tomatoes or freshly chopped tomatoes
• 5 cloves garlic – finely chopped
• olive oil
• black pepper
• red pepper flakes

Directions:

[1] Cook pasta in boiling water until al dente.

[2] Fry garlic in olive oil until golden.

[3] Add tomatoes, black and red pepper – cook for 5 mins.

[4] Add olives and capers.

[5] Mix half the sauce with drained pasta and pour over
the remaining sauce to serve.

- Delicious, tangy dish.

Serves: 2

Preparation time: 10 mins

Ingredients (use vegan versions):

• Rice 1 cup
• Tomatoes 1/2 can
• Green Pepper 1
• Onions 1-2
• Green Chillies 2-3
• ginger 1/2 inch
• Garlic 2-3 cloves
• Fresh coriander bunch
• Random spices ?

Directions:

[1] Fry cut onions, green pepper, ginger, garlic, random spices (
cloves, black pepper, cinnamon, cardamon, bay leaves) and
salt for 5 – 10 minutes.

[2] Add tomatoes, saute for a while.

[3] Add washed and drained rice, fry for 5 minutes or so. Add
more water and cook until rice is done.

[4] Extra fancy: Top rice with tomato and green pepper
slices (rings, e.g.) and bake for 20 – 25 minutes at 250o.

Serves:

Ingredients (use vegan versions):

• 2 pitas
• olives
• 2 shredded carrots
• shredded lettuce
• tomato

Directions:

Toast pita.

Dice olives and tomatoes.

Fill pita with above ingredients.

Eat and enjoy!

Serves: 2

Preparation time: 10 mins

Ingredients (use vegan versions):

• diced tomatoes
• cooked white rice
• garbonzo beans
• potatoes
• corn
• peas
• lima beans

Directions:

Just put it all in a 9×13 pan and bake for about 30 minutes.

I did not write quantities because it doesn’t really
matter how much of each thing you use.You might want 2 cans
of the tomatoes, 1 can garb, 1 can potato, and about a half of
a can of the others

Serves: 6

Preparation time: 40