Ingredients (use vegan versions):

• 1 large can vegetarian refried beans
• 1/2 bag of Boca crumbles
• 1 package taco seasoning
• 4 sliced green onions
• 1 cup shredded vegan jack and cheddar cheese
• 1 small can sliced black olives (optional)
• 1 diced tomato (optional)

Directions:

Cook Boca crumbles as directed on
package. Add taco seasoning and 1/4
cup water. Cook for approx. 15
minutes. When finished cooking meat
mixture put in a casserole dish.
Spread vegetarian refried beans over
meat mixture. Top with grated vegan
cheese, sliced black olives, sliced
green onions, and tomatoes. Place in
oven and cook at 350 for approx. 15
minutes or until cheese is melted and
bubbly. Serve with tortilla chips and
salsa. Also great topped with vegan
sour cream.

Serves: 6-8

Preparation time: 30 min.

Ingredients (use vegan versions):

• extra virgin olive oil
• dairy-free parmezan (e.g. Florentino)
• ground almonds
• garlic puree
• ground black pepper
• chopped basil preserved in olive oil
• optional: chopped sundried tomatoes (usually in some oil too)
• optional 2: diced potato and some green beans

Directions:

I am disabled and developed this to make up when I am too
ill (or, when in better health, lazy!) to cook. It is
incredibly quick and easy, delicious too, and fools non-
vegans.

Garlic puree is easy enough to get (don’t overdo
it!); vegan parmezan is available in GB, don’t know about
abroad. The recipe can cope without. I use ground almonds
because you can’t get ground pine kernals and they’re a
hassle to chop: they taste pretty similar. The basil is
the only one you may not find: I spotted it in a health
food shop. Basically it’s basil in a jar that has been
topped up with oil and some salt to preserve it, and it’s
very good.

Mix everything to taste. I usually end up adding a lot of
almonds to balance out the salt from the parmezan and the
basil, and enough oil to give a good consistency. All you
need is the jars and so forth of ingredients and a spoon to
make this one up: I mix it on the plate while the pasta’s
cooking.

For red pesto, put in the sundried tomatoes and adjust
until you like it!

For Spaghetti Genovese (this is from memory I’m afraid):

* dice a potato
* cut some french beans into 2 or 3 pieces each
* boil both until tender and mix in with the (green) pesto

Rumour has it that pesto freezes very nicely in those
little tubs you get from delis.

Preparation time: 2 min

Serves:

Ingredients (use vegan versions):

• 1/2 cup basmati rice
• 1 quirt stewed tomatoes
• 1 10 fl oz can of mushrooms
• 4 cups cleaned chopped leek
• 2 diced stalks celery
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon crushed garlic
• 1/2 teaspoon tarragon
• 1/2 teaspoon rosemary
• 1/2 teaspoon oregano
• 1/2 teaspoon curry
• 1 cup white vegan wine (oppositional)

Directions:

On med. heat add all ingredients to a
large pot, cover with a lid and bring to
a low boil. After 10 min uncover.
Stirring occasionally for the remaining
20 mins.

Serves: 4

Preparation time: 30 min

Ingredients (use vegan versions):

• Garlic (2 Cloves)
• 2 tablespoons Apulian Olive Oil (extra virgin)
• salt
• 5 fresh plum (San Marzano) tomatoes
• 400 grams spaghetti

Directions:

Chop garlic and fry in olive oil until golden brown. Chop tomatoes and add to garlic & oil until soft. Add salt.

Cook pasta in separate pan until al dente. Strain and then add the sauce to the pasta. Heat until steaming and then serve.

Serves: 4.

Preparation time: 8 minutes.

Ingredients (use vegan versions):

• 1 cup Rice
• 1 1/2 cup Water
• 1 cup Vegetables
• 1/2″ Cinnamon stick
• 2 Cloves
• 2 Cardamom
• 1 1/4 teaspoon Salt
• 1/8 teaspoon Turmeric powder
• 1 teaspoon Dhania powder
• 2 Chilies or 1/4 teaspoon powder
• 1/2 can or 1 lb. (16 oz) Tomatoes
• 1/2 cup Coconut
• 1 bunch Coriander leaves
• 4 cloves Garlic
• 1/2″ piece ginger (made into a paste)
• 2 tblsp Butter
• 1 Onion cut lengthwise

Directions:

Wash the rice and drain the water. Extract one cup of water from
tomatoes. Pour the butter into a vessel and heat. Add cinnamon,
cardamom and cloves. Add onions and chilies and fry until onions turn
golden brown. Add ginger + garlic paste and turmeric powder paste and
fry until you get a nice smell. Now pour in the tomato water + 1 cup
water. Add coconut, coriander powder (Dhania powder), salt and let boil
Add rice + coriander leaves + vegetables. Reduce to low heat and let
the rice cook.

Serves: