Ingredients (use vegan versions):

• 8 poblano chiles (canned green chiles okay)
• 1 pound firm tofu
• 1 cup white flour
• 3/4 cup unsweetened vegan soymilk
• salt and pepper
• vegetable oil
• 2 cups tomato sauce
• 1 teaspoon olive oil
• 1 teaspoon cumin powder
• 1 small onion, diced
• chili powder, to taste (optional)

Directions:

This is a modification of my grandmother’s
traditional chile rellenos recipe. Note that the
traditional recipe calls for beaten egg whites
instead of the flour/soymilk batter and cheese
instead of tofu. The recipe sounds a lot more
complicated than it actually is!

Roast chiles* until skin begins to blister on all
sides (this will require turning the chiles).
You can do this over an open flame or on a cast-
iron skillet. (I prefer to use a comal – a flat
cast-iron skillet.) Set chiles aside to cool.

In a small pan, simmer diced onion, cumin, salt
and pepper in olive oil until the onions become
translucent. (You can also add chili powder if
you prefer.) Add tomato sauce. Simmer, stirring
occasionally, for at least 20 minutes, but
preferably longer.

In a small mixing bowl, whisk flour, soymilk, and
pinch of salt. The batter should be thick, but
not so thick that you can’t move a whisk through
it easily. (You might have to adjust the
flour/soy milk ratio accordingly.) Set aside.

Slice tofu into 3/8″ slices.

Peel the cooled chiles.* The skin should pull
off easily. (Don’t worry, the chiles aren’t hot;
you’ll be able to touch your contact lenses and
eyes without any irritation.) Using a small
knife, core the chiles, seeds and all, by slicing
off the stem side.

Stuff the chiles with one slice of tofu, dip in
batter, and fry in vegetable oil until each side
is golden. Set on dry paper towels to drain
excess oil.

Serve the chile rellenos with a dollop of the
tomato sauce and enjoy!

* If using canned chiles, skip this step.

Serves: 4

Preparation time: 30-45 minutes

Ingredients (use vegan versions):

• 46 oz. tomato juice (1 large can)
• 21 oz. coconut milk (1 1/2 cans)
• 3 tablespoon dried parsley
• 1 tablespoon garam masala
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper (or to taste)
• 4 cloves minced garlic (or to taste)
• 1 bay leaf
• 1 cup unsweetened coconut flakes (optional)

Directions:

Mix all ingredients in a large pot. Bring to a gentle boil
over medium-high heat. Simmer over medium-low heat for
25-30 minutes. Serve.

Serves: 6-8

Preparation time: 35 minutes

Ingredients (use vegan versions):

• 5 lbs. fresh ripe tomatoes, diced (or 2 big cans of diced tomatoes)
• 1 large red onion, diced
• 6-10 cloves of crushed garlic
• 8 colorful sweet peppers (green, red, yellow, orange etc…) diced
• 3 jalepeno peppers, minced, seeds, pulp & all)
• jamaican hot sauce as required

Directions:

Chop all the vegetables and place in a big bowl with a lid.
[Wear gloves, or keep your hands in a plastic bag while
handling the jalepeno. I didn't once, and accidentally
rubbed my eye (AFTER I washed my hands) and it burned for
hours!] Keep salad refrigerated – use it right away or
within a few days. Serve it with crunchy tortillas, baked
potatoes, pancakes, veggie burgers, etc. Add black beans
and yellow corn, to pretty it up and make it a meal. When
we make this it’s an event. We all chop. It’s made by the
half-barrell and it’s all we eat for days!

Serves: lots!

Ingredients (use vegan versions):

• cooking oil
• 1 medium onion,chopped
• 1 garlic clove, minced
• 2 medium carrots, sliced thin
• 1 medium zuccini, sliced thin
• 2 cubes vegetable boullion
• 6 cups water
• 1/2 teaspoon dried bazil
• 1 teaspoon dried parsley
• 3 tablespoon tomato paste
• 1 package fresh soy tortellini

Directions:

Saute’ garlic and vegetables in oil until soft, about 10
minutes. Add water, vegetable broth cubes, spices, and
tomato paste. Bring to a boil and simmer for 15 minutes.
Add tortellini and cook according to package.

This is a very healthy, hearty, and nutritious soup. ENJOY!

Serves: 5-7

Preparation time: 35 min.

Ingredients (use vegan versions):

• 2 vegan pita breads
• olive oil
• black olives, sliced and pitted
• fresh dill, chopped
• tomatoes, sliced
• freshly ground black pepper

Directions:

Set oven to broil. On vegan pita breads, cover base with
tomatoes, sprinkle with olives and dill to taste, drizzle
with olive oil and sprinkle with pepper. Place in oven on
broil for 5 minutes or less, until brown around the edges.

Serves: 1

Preparation time: 5 minutes