Ingredients (use vegan versions):

• 1 medium jar of sauerkraut
• 1 block of firm smoked tofu
• vegetable stock
• peppercorns
• 3 bay leaves
• mixed herbs
• seasoning

Directions:

Wash and drain the sauerkraut to taste (it is
pickled in jars so wash out the sourness to your
individual taste). Place in a large saucepan
with the vegetable stock, peppercorns, herbs, and
bay leaves and bring to the boil. Reduce heat
and simmer for 30 mins. Meanwhile, slice the
tofu into bite sized cubes and fry in olive oil
until browned. Add to the sauerkraut casserole
and simmer for a further 15 mins. Season and
serve hot with crusty vegan bread and boiled potatoes.
Don’t forget to remove the bay leaves!

Serves: 2

Preparation time: 45 mins

Ingredients (use vegan versions):

• 1 block firm tofu
• 1/3 cup lemon juice
• 1-2 teaspoons salt
• 1/2 tablespoon dill weed
• 6-8 cloves fresh garlic
• 1/3 cup water

Directions:

Break up tofu in blender. Add everything but garlic. Whiz
until smooth. Add garlic. Whiz until smooth. Adjust
consistency by adding more water.

Serves: 16 oz

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 15 oz. can of Chick Peas (Garbanzos), strained
• 1/5 cup (1.5 oz.) Tahini (sesame seed paste)
• 1 clove garlic
• 1/2 - 1 teaspoon salt
• 1 oz. lemon juice (about 1/2 of a med. sized lemon)
• 2.5 oz. cold water
• 2-4 tablespoon olive oil (optional)
• a pinch or two of dried or fresh parsley fakes (optional)
• a few sprinkles of paprika (optional)
• 3-6 rounds of vegan pita bread

Directions:

Combine chick peas, tahini, garlic, salt, and lemon juice in a food
processor. Process on high for 3 minutes, adding water as needed.
Spoon out into a large dinner plate and spread evenly.
Chill. (optional) Garnish with olive oil, parsley, and paprika.

Serve with Pita, warmed for a minute in a 250 degree (f) oven.

This is an incredible, authentic Lebonese recipe. Most Humus recipes
have too much garlic, too much Tahini, or use some of the strained off
garbanzo bean juice. If you want a tasty, resturant-grade recipe,
this is it.

Serves:

Ingredients (use vegan versions):

• 1/4 lb broccoli
• 1 large portabella mushroom
• 2 cloves garlic (crushed)
• 1/2 container tofu (cubed) (optional)
• hand full of sliverd almonds
• olive oil
• “Bragg’s Liquid Aminos”
• “thia kitchen-green curry paste” (to taste)
• salt
• your choice of noodles

Directions:

Wash and cut broccoli and portabella into 1″ cube size pieces. In a large frying pan add
about 2 tbsp olive oil. When the pan gets hot, add the garlic. When the garlic starts to
brown, add in the broccoli and a couple dashes of braggs. The broccoli will cook faster
in the oil than by steaming, so keep an eye on it. When it becomes soft, add the
portabella, and a bit more braggs and the almonds. At this point, start preparing your
noodles the usual way. Keep stirring the broccoli, and add in the tofu as well as the
green curry. Let this cook on low for a couple minutes. Do not keep it on too long, or
the tofu will crumble. When the noodles are finished, put them onto the dinner plates,
and then add the broccoli mixture on top. Fast, easy, and delicious!

Serves: 2 to 3

Preparation time: 20 min

Ingredients (use vegan versions):

• 1/2 lb orzo (pasta)
• 3 tablespoon olive oil
• 2 tablespoon vegan red wine vinegar
• 1 tablespoon Dijon-style vegan mustard
• 1/4 cup chopped fresh mint leaves or 1 1/2 tablespoon dried
• 2 tablespoon dried oregano
• 1 tablespoon dried thyme leaves
• 1/2 tablespoon black pepper
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1 med. unpeeled cucumber, diced
• 2 cloves garlic, minced
• 1 cup pitted black olives, halved
• 1/4 lb. vegan soy feta or seasoned tofu, crumbled
• 1 15-oz. can chickpeas, drained

Directions:

In a small saucepan, place the pasta in boiling
water and cook for 9 to 11 minutes, until al dente. Drain
and cool under cold running water.

In a small bowl, whisk together the oil, vinegar,
mustard, mint, and seasonings, forming a vinaigrette. In a
large mixing bowl, combine the orzo, tomatoes, scallions,
cucumber, garlic and black olives. Blend in the
vinaigrette, soy feta, and if desired, chickpeas.

Chill for 1 hour before serving. Place over a bed of lettuce.

Serves: 6

Preparation time: 30 min.