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):

• 3 tablespoon tahini
• 3/4 cup soy/rice milk
• 1 tablespoon vegan maple syrup
• 1/2 teaspoon vanilla
• 2-3 tablespoon flour
• cinnamon and nutmeg
• stale vegan french bread or THICKLY CUT stale sandwich bread
• a little oil

Directions:

I haven’t made this since I’ve been home from college, but
as I read through the other French Toast recipes, I noticed
that an allergy to bananas was saddening breakfast for
some. I personally hate bananas, so this is my version.
I’ve experimented with it a lot, so I’d appreciate feedback.

With a whisk or a fork mix the tahini (I use Joyva brand
because it is very finely ground) and the soy milk until
you have some smooth nutty milk. If both are pretty cold
from the fridge, this could take some time. Listen to your
favorite song. It helps, I swear.

Add the maple syrup and vanilla. Add the flour a
tablespoon at a time. You may not need all three,
depending on how thick your tahini was. The consistency
you’re looking for is almost like pancake batter–runny
pancake batter. Add cinnamon and nutmeg to taste (and you
CAN taste it because unlike regular french toast, there are
no raw eggs to make you gag!). Use day-old vegan french bread
sliced at least 1/2″ thick. The thicker the vegan bread, the
longer you let it sit in the goo. This is why stale vegan bread
is good, you can soak the vegan bread without making it soggy.
I’ve tried it with thickly cut homemade wheat vegan bread, and it
was good, but it was kind of limp in that sad, not-so-
fresh, sort of way.

On medium heat in a good non-stick pan pour a nickle-sized
drop of oil and coat the pan. I’m an olive oil freak, so
that’s what I use. Put your vegan bread slices in and fry on
both sides for 3-5 minutes. If the heat is too high, the
coating will burn and the inside will be wet, so adjust the
heat as you go. You may need to add a little extra oil now
and then.

Then eat it however you like. The last time I made this,
my dad and sister (both meat and dairy eaters) couldn’t
tell that it wasn’t “real” French toast. Maybe they were
just humoring me…but you’ll tell me the truth, won’t you?

Preparation time: 15-20 minutes

Serves:

Ingredients (use vegan versions):

• 12 cup whole wheat flour
• 1 tablespoon coarse salt (kosher salt is good)
• 1-1/2 tablespoon fructose
• 1 tablespoon baking yeast
• 3-3/4 cup lukewarm water
• 1 tablespoon oil

Directions:

Put the flour, salt and fructose in a warm bowl and mix
well. Blend the yeast with a little of the water, then stir
into the remaining water and add to the dry ingredients with
the oil.Mix to a soft dough. Turn out onto a ligtly floured
surface and knead for 5 minutes, until smooth. Place in a,
Pam-sprayed bowl, cover with a damp cloth and leave in a
warm place for about 1 hour until doubled in size. Turn out
onto a floured surface and knead again for 5 minutes. Then
divide into 4 pieces. Fold each piece in thirds, then place
in greased warmed loaf pans. Cover with a damp cloth and
leave in a warm place for about 30 minutes until the dough
rises to the tops of the pans. Brush with oil and place in
a preheated 425′oven. Bake for 40 minutes. Turn out onto a
wire rack to cool. Makes 4-1 lb loaves

WW Baps–
Follow above recipe. Divide each quarter of dough used into
6 or 8 pieces and shape into round flat baps (buns). Place
on greased, warmed baking sheets and sprinkle with a little
whole wheat flour. Cover with a damp cloth and leave to
rise in a warm place until doubled in size.
Bake in preheated 425′ oven for 15 minutes. Remove and wrap
immediately in a clean cloth; this will keep them soft by
trapping the steam as they cool.
Makes 24 baps, if using all four loaves of vegan bread.

Variation: Use 10 cups flour and 2 cups of your favorite
granola. I use a granola that has coconut shreds and sliced
almonds in it, and it is yummy.

Serves: 4 loaves, or 24 baps

Preparation time: 2 hours

Ingredients (use vegan versions):

• 1 cup red lentils ( masoor dal )
• 1 cup chopped cabbage
• 2 small or 1 medium tomato
• 1 hot green chilli pepper
• 1 teaspoon oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• some chopped cilantro for garnish
• salt and lime juice to taste

Directions:

Wash the lentils and set to cook with 2 cups water.
Heat the oil in a pan. Add the cumin seeds and stir till
they slightly darken in color. Add the chopped up hot pepper
and cabbage. Saute these two ingredients and when slightly
soft add the cooked and mashed lentils, turmeric powder,
chopped up tomato and salt.
Bring to a rolling boil and take off the heat. Add a squeeze of
fresh lime and sprinkle the cilantro on top.
Serve over hot rice.
This is really easy and delicious !
A more watery version will do nicely as lentil soup.

Serves: 4

Preparation time: approx 20 mins

Ingredients (use vegan versions):

• 1 1/2 cup pearl barley
• 1/2 onion, chopped
• 1/3 or so of a red bell pepper, chopped
• 1 8 oz package seitan, chopped bite size pieces
• 1 teaspoon sage
• 1 cup frozen peas
• 1 teaspon saltfree seasoning
• salt to taste, if you must
• 3 – 4 cups water

Directions:

Dump all except peas into 2 quart sauce pan, bring to boil, then lower
to simmer for about 30 minutes. Add peas, bring back to simmer, 5
minutes or so.

Serves: