Ingredients (use vegan versions):

• 2 cups freshly squeezed orange juice
• 1 frozen banana
• 5 frozen strawberries (or more if you like)
• 1 Tbls. “Barley Green”

Directions:

Place all ingredients into a blender and blend until
smooth. Drink up. It’s great!

Serves: 2

Preparation time: 10 min

Ingredients (use vegan versions):

• 8 poblano chiles (canned green chiles okay)
• 1 pound firm tofu
• 1 cup white flour
• 3/4 cup unsweetened vegan soymilk
• salt and pepper
• vegetable oil
• 2 cups tomato sauce
• 1 teaspoon olive oil
• 1 teaspoon cumin powder
• 1 small onion, diced
• chili powder, to taste (optional)

Directions:

This is a modification of my grandmother’s
traditional chile rellenos recipe. Note that the
traditional recipe calls for beaten egg whites
instead of the flour/soymilk batter and cheese
instead of tofu. The recipe sounds a lot more
complicated than it actually is!

Roast chiles* until skin begins to blister on all
sides (this will require turning the chiles).
You can do this over an open flame or on a cast-
iron skillet. (I prefer to use a comal - a flat
cast-iron skillet.) Set chiles aside to cool.

In a small pan, simmer diced onion, cumin, salt
and pepper in olive oil until the onions become
translucent. (You can also add chili powder if
you prefer.) Add tomato sauce. Simmer, stirring
occasionally, for at least 20 minutes, but
preferably longer.

In a small mixing bowl, whisk flour, soymilk, and
pinch of salt. The batter should be thick, but
not so thick that you can’t move a whisk through
it easily. (You might have to adjust the
flour/soy milk ratio accordingly.) Set aside.

Slice tofu into 3/8″ slices.

Peel the cooled chiles.* The skin should pull
off easily. (Don’t worry, the chiles aren’t hot;
you’ll be able to touch your contact lenses and
eyes without any irritation.) Using a small
knife, core the chiles, seeds and all, by slicing
off the stem side.

Stuff the chiles with one slice of tofu, dip in
batter, and fry in vegetable oil until each side
is golden. Set on dry paper towels to drain
excess oil.

Serve the chile rellenos with a dollop of the
tomato sauce and enjoy!

* If using canned chiles, skip this step.

Serves: 4

Preparation time: 30-45 minutes

Ingredients (use vegan versions):

• 2 14.5 oz cans of stewed tomatoes
• 3 cloves of garlic
• 1/2 can of black olives, sliced
• 1.5 oz of capers [1/2 standard 3+ oz.bottle]
• 1 teaspoon vinegar
• 2 tablespoons of fresh parsley
• Oregano, bazil, Black Pepper and Red Pepper to taste
• 1/2 medium onion, chopped
• 2 tablespoons of olive oil
• 1/2 teaspoon of vegan sugar

Directions:

Sautee garlic and onion until transparent. Then add capers
into the olive oil and further sautee. Add the cans of
tomatoes, crushing larger pieces. Add olives, vinegar,
vegan sugar and all other ingredients.

Cook 1/2 hour uncovered and 1/2 hour partially covered.

Serves: 2

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 2 large eggplant, baked, flesh scraped and minced
• 1.5 cup almond, finely ground
• 2 roast pimento, minced
• 1/2 cup minced parsley
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2-4 cloves garlic, pressed
• s & p to taste

Directions:

Shear inspired invention! Sorta French Eggplant Walnut dip, sorta Baba
Ganouj… Mix all ingredients. Serve with sourdough, tortillas,
chapati, etc.

Serves:

Ingredients (use vegan versions):

• 2 tablespoon olive oil
• 1/2 small bell pepper finely chopped
• 1/4 soymilk
• 1/2 jar artichoke hearts drained (approximately 3 oz)
• 8 oz. sliced mushrooms (canned or fresh)
• 1/4 cup vegan grated parmesan cheese or substitute
• 1/2 teaspoon salt
• 6 oz. fettucini pasta

Directions:

Cook pasta
until al dente, drain.

While pasta is cooking, place canned mushrooms (see *note below) and olive
oil in sauce pan. Heat on medium heat
for approximately 3 minutes.

Add peppers and cook
for 2 more minutes.

Add artichokes,
soy milk and vegan cheese or substitute.
Simmer together 3 minutes or until hot.

Add salt and pepper to taste.

Toss pasta with
sauce. Serve with additional “vegan cheese” if
desired. Enjoy.

*Note: if you use fresh mushrooms you
will need to saute them in olive oil
until tender first.

Serves: 2-4

Preparation time: 17 min