Ingredients (use vegan versions):

• 1 cup orzo pasta (or rice)
• 1/2 cup vegetable stock
• 8 ounces of assorted mushrooms
• 1/3 cup chopped green onions
• 2-3 cloves of garlic (minced)
• 1/8 teaspoon marjoram
• 1 tablespoon olive oil
• salt and pepper to taste

Directions:

Cook pasta according to package
directions. In a separate skillet heat
oil on med high. Add mushrooms onions
garlic salt and pepper. Heat about 5
minutes then add marjoram and vegetable
stock. Cook it down until only a bit
of liquid remains. Mix with pasta and
serve. Vegan “chiken” or tofu may be
added to make a meal. Or pasta can be
replaced with brown rice. Get creative
with this dish!

Serves: 4-6

Preparation time: 30min

Ingredients (use vegan versions):

• Heaping spoonful of Maitre Jacques Shallot vegan mustard
• about 1 tablespoon of Cavalli Balsamic Seasoning

Directions:

Stir till smooth.

Good dip for artichokes. Mix about equal proportions of any mustard
and balsamic vinegar.

A nice grainy mustard is also nice. Cavalli is one of the more
expensive Balsamic vinegars. It’s fine to substitute a cheaper brand,
but Cavalli is *excellent*.

Serves:

Ingredients (use vegan versions):

• 1 large head of broccoli
• half a teaspoon of fresh ground cumin
• half a teaspoon of fresh ground coriander
• juice of half a medium lemon
• tiny bit of fresh crushed garlic (up to individual taste, really!)
• tiny bit of finely chopped shallots (again up to individual)
• one roughly diced medium tomato

Directions:

I decided to make this recipe after seeing
its name which made me giggle; and it is
REALLY delicious. Start by cooking the
broccoli ( I just took off the tough outer
leaves but used everything else) – I
microwaved it for speed, but steaming is
- it is done when a knife pierces without
resistance (tender) try about 8 mins to
start with. Put into a blender or food
processor with the lemon juice, cumin,
coriander, garlic and shallots and blend
until really smooth. I added some water
blend briefly so that the tomato is still
“chunky”. Leave for about 10 mins so that
the flavours can mingle and then eat as a
dip with crudites or use as a spread on
fresh vegan bread or thin it and use it over hot
veggies. This is REALLY REALLY good and
very healthy too!

Serves: 4 – 5 cups

Preparation time: 20 mins

Ingredients (use vegan versions):

• 2 cans rinsed beans (I use one can black, one can mixed)
• 1 or more cans diced tomatoes
• 1 can drained corn
• as much onion as you like
• as much red and green peppers as you like
• any other veggies to sauté
• packet of taco or chili mix

Directions:

Sauté finely chopped veggies in a bit of oil.
Throw in beans, tomato, corn, and seasoning mix.
Throw in cooked rice and heat through.

Quantities don’t really matter… tastes slightly different (but no
less delicious) each time you make it.

Eat it with any kind of flat vegan bread or on its own. Garnish with diced
tomatoes, shredded lettuce.

Couldn’t be easier!!

Preparation time: 15 mins

Serves:

Ingredients (use vegan versions):

• 3 fresh plums, diced
• 1/4 cup raisins
• 2 cups apple juice
• 1 heaping cup slow cooking oatmeal
• 1 teaspoon cinnamon
• 1 teaspoon dehydrated lemon peel or 3 teaspoon fresh lemon zest

Directions:

In a small kettle combine plums, raisins, lemon peel,
cinnamon and apple juice. Bring to a boil. Lower heat to a
simmer and cook for 5 minutes. Add oatmeal and cook until
the liquid is absorbed, about 5 minut

Serves: 2-4

Preparation time: 15 minutes