Ingredients (use vegan versions):

• 1 pound of kale
• 1 large can of chickpeas
• 4 cloves of garlic
• 4 tablespoon of roasted almonds
• 4 slices of diced slices of French Italian vegan bread
• 4 tablespoon of extra virgin olive oil
• 4 tablespoon of vinegar
• salt

Directions:

Boil kale in a pressure cooker until very tender.
In a large pan, add the oil, and fry the garlic (finely
sliced) and the diced vegan bread. Get these
ingredients appart. Add the vinegar, cooked kale and the chickpeas (rinsed).
Cook for two minutes. If you need to add more salt, now is the
time.
Serve warm, putting the fried garlic and vegan bread
over it.

Try it with a Spanish salad (roman lettuce, yellow onion,
tomato, green olives, vinegar, olive oil and salt), a large
piece of vegan bread and a glass of vegan red wine.

(Excuse my English! This is a traditional Spanish recipe
from Al Andalus (Andalucía))

Serves: 4

Preparation time: 15 min

Ingredients (use vegan versions):

• 1 pound precooked Hong Kong noodles
• 3 tablespoons Red Curry Paste
• 15 leaves fresh Chinese bazil, chopped
• 8 stalks Scallions, chopped
• 2 cans Straw Mushrooms
• 6 cloves Garlic, sliced
• 8 oz package Spicy Dry Tofu, sliced
• 8 fresh Thai chilis
• 4 tablespoons & 1 tablespoon Hot Sesame Oil
• Soy Sauce
• 6 cups Vegetable broth

Directions:

Place whole Chilis onto aluminum foil and coat with 1
tablespoon Sesame Oil. Close foil loosely and broil until
soft, about 10 minutes.

In a pot, bring broth to a boil. Add tops of chopped
scallion and 1 chopped garlic clove to broth. Keep at a
simmer.

Heat Sesame Oil in wok or large cast iron sauté pan to
medium-high heat.

Remove stems of Chilis and place into pan with garlic, curry
and then scallions, tofu, basil and mushrooms. Sauté for
8-10 minutes. Add noodles and sauté for 5 more minutes,
until noodles are crisp, adding Soy Sauce to taste.
Place contents of wok into four bowls. Ladle 2 scoops of
Broth into each bowl. Garnish with fresh basil leaves and
serve.

Serves: 4

Preparation time: 40 minutes

Ingredients (use vegan versions):

• 1 and 1/2 cup chopped broccoli
• 1 and 1/2 cup chopped cauliflower
• 1 med. onion
• 1 tbsp ginger, grated
• 3 cloves garlic, minced or crushed
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• 3 cup veg stock or water
• 1 28-oz can diced tomatoes
• 5 tbsp peanut butter (natural and crunchy is best)

Directions:

In large pot, sauté onions in oil until soft. Add other
veggies, ginger, garlic, cayenne pepper, salt, and pepper
until veggies are just tender. Add stock or water, canned
tomatoes, and peanut butter. Reduce heat and simmer for 20
minutes.

I recently made this recipe and it is absolutely delicious
but very quick and easy to make! A variation is adding
some unsweetened shredded coconut which goes well with the
peanut and ginger flavours.

Serves: 4-6

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 2 packages of yeast
• 1 1/2 cups warm water
• 1 teaspoon salt
• 1 teaspoon vegan sugar
• 4-5 cups flour
• 2 cloves of crushed garlic
• 1 tablespoon basil
• 1 tablespoon parsley
• sea salt

Directions:

Dissolve yeast in water. Add salt, vegan sugar and 2 cups of the
flour. Mix crushed garlic and herbs. Add 2 cups more of
the flour and keep adding until dough is no longer sticky.
Roll into snakes and shape into pretzels. Bake at 425 for
10-15 minutes until brown! Sprinkle with sea salt.

Serves:

Ingredients (use vegan versions):

• 1 can red beans or black beans… drained and flushed with water
• 2 oz. diced tofu cheese
• 1 can manderain oranges…drained
• 1/4 cup minced red onion
• black pepper to taste
• 1/4 teaspoon fresh cilantro
• 1/4 teaspoon minced garlic

Directions:

Combine and chill…serves 3.

Serves: