Ingredients (use vegan versions):

• 1 small onion, chopped
• 1 large-ish clove garlic, minced
• olive oil
• 1-2 carrots, grated
• 1-2 small zucchini, grated
• 1-2 small yellow squash, grated
• 1 lg. can tomatoes (30 oz)
• 1 can kidney beans (we like light red; 15-oz can)
• cumin to taste (1+ tsp)
• chili powder to taste (1+ tsp)

Directions:

Saute the onion and garlic in 1-2 Tbs olive oil until onion is
translucent (we usually overcook, but this doesn’t seem to matter).
Add cumin and chili powder; stir to coat onions. Add grated veggies
and stir some more. Add the kidney beans and their liquid, and the
tomatoes and their liquid (I like to cut up the tomatoes if
they’re whole, but if you’re not too hungry to let the chili simmer
for a long time, they will fall apart of their own accord
eventually…) Simmer until the veggies are limp, about 30 minutes minimum.

This is really good served with polenta or vegan cornbread.

Serves: about 6

Preparation time: 1 hour?

Ingredients (use vegan versions):

• Bamboo shoots (1 can or 300 g fresh)
• pickled red peppers (1 medium glass= 300 g)
• 250 g Tofu
• about one dozen dried Shiitake (=Tongku-) mushrooms
• the same amount black Chinese fungus
• 3-4 spring onions
• 250 g beansprouts
• 100 g dried “glass noodles”
• dried red chillies, dark soy sauce, sesame oil, vinegar, tomato paste
• 1 1/2 litres vegetable stock (or water plus cubes)
• starch

Directions:

Soak mushrooms and fungi in cold water for at least an hour
before preparation. (Hint: they tend to rise to the
surface, use a plate that is slightly smaller than the bowl
to keep them under water)

Heat vegetable stock with about one teaspoonful of ground,
dried red chillies in a LARGE pot. In a separate bowl, pour
boiling water over the glass noodles.

Cut mushrooms and fungi, bamboo shoots, red peppers, spring
onions and tofu into small pieces. Rinse the beansprouts.
Add everything to the vegetable stock including the soaking
water from the mushrooms and the vinegar from the red
peppers.

Dissolve about 3 tablespoons of starch in cold water, add
tomato paste, soy sauce and sesame oil to taste. Add this
mixture to the boiling soup and stir. Drain the glass
noodles and add them to the soup.

Taste the result. It may be necessary to add more soy sauce
and/or vinegar.

Serves: 10

Preparation time: 45 min

Ingredients (use vegan versions):

• 3 slices tofurky or other vegan turkey slice alternative
• 2 tablespoon Nayonaise
• 2 tablespoon vegan mustard of choice
• 1 beautiful, juicy, organic heirloom tomatoe (any color) sliced thin
• 5-10 big leaves of fresh bazil (green or purple, I use both)
• 2 slices of vegan french bread

Directions:

Spread Nayonaise and mustard on vegan bread. Place basil leaves
on one side. Place tomatoes on top of basil and then the
tofurky and then the other piece of vegan bread. A hard to
believe it’s vegan lunch with an italian twist. My little
brother couldn’t even believe it wasn’t real turkey!

Serves: 1

Preparation time: 3 minutes

Ingredients (use vegan versions):

• pasta shells, italian dressing, olives, celery, tomatoes,
• salt, pepper, mushrooms

Directions:

Cook pasta shells and let cool. Cut up tomatoes into bite-
size chunks, then slice mushrooms, olives, and celery. Add
dashes of salt and papper. Pour on a light coat of dressing.

I let this cool for about 8hours before serving. Goes great
with Orange-Pineapple juice.

Serves:

Ingredients (use vegan versions):

• 1/3 eggplant
• 1 ripe plum tomato
• 8-10 black olives
• 1 cup penne (whole wheat or flour)
• fresh garlic cloves or garlic powder
• salt and pepper to taste
• pinch of red pepper flakes (optional)
• olive oil
• lemon (optional)

Directions:

Cut the eggplant into rounds, then 1/2-
inch slices. Toss with salt and
pepper. In a pan, heat olive oil on
high and then toss in the eggplant.
Crush a few cloves of garlic and saute
them with the eggplant, or use a
little garlic powder.
Cook on medium for about 10-15
minutes, or until tender and browned.
(I prefer the eggplant a little
blackened, it lends a smokier taste to
the dish.)

Bring water to a boil for pasta.
Slice the tomato and put it in a
coriander. Submerge the tomato slices
in boiling water for about 10
seconds. Remove and set aside. Pit
and tear the olives.

Boil penne until tender. Remove
eggplant and pasta. Put tomato,
eggplant, pasta, and olives in a bowl
together, tossing with a little olive
oil, pepper, and red pepper flakes.
Squeeze a little lemon juice over the
dish.

Serve immediately, and enjoy!

Serves: 1 large or 2 small

Preparation time: about 20 minutes