Ingredients (use vegan versions):

• 2 cups frozen cube potatoes
• 1/2 cup red bell pepper
• 1/2 cup kitchen onion
• 1/2 cup pine nuts
• 2 garlic cloves
• 1 tps ginger
• 2 tablespoon olive oil /canola
• 1 small choped summer squash
• 4 large mushrooms
• Quanity and other available stuff may be used. ie black beans

Directions:

In an electric skillet, add oil and potatoes, then the other ingredients
on top. Cover at high heat until steaming , not burning, with a spatula
turn and cover again. Watch not to stir to much as the potatoes will become
mashed. Turn one more time, then cover and turn off heat. Let set a min.,
then serve with a salsa, vegan bread, and a glass of Indebutalian Sprasus chilled to
42 f.

Cooking time brief. Minute time is when the potatoes are not frozen.

Serves: 2

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 14.5 oz can of plain organic tomato sauce
• 1 14.5 oz can sliced stewed tomatoes
• 1/2 large green bell pepper, diced
• 1/2 medium onion, diced
• 1-2 cloves garlic, grated
• salt and pepper to taste

Directions:

Saute onions and garlic together in a large skillet until
garlic turns a light golden color. Add tomato sauce, stewed
tomatoes, salt and pepper; simmer on low for 10 min. Add
peppers. Continue simmering for 20-30 min, stirring
occasionally.

Super scrummy with lemon herb pasta. Very healthy and full
of taste. Leftovers are just as good.

Serves: 4

Preparation time: about 1 hr.

Ingredients (use vegan versions):

• 3 to 5 cloves of garlic
• 1 to 1 1/2 bunch spring onions cut into 1 inch pieces, equal white and green
• 1 1/2 avocados, if large, use one, if small use 2
• 1 teaspoon salt
• 1/2 pound firm or extra firm tofu
• juice from 2 limes

Directions:

Liquify the first 5 ingredients, and add the juice of 2 limes. Scrape down the
sides. Liquify again and adjust seasoning (add salt or more limes).

It will taste of onion initially, but overnight, the onion
will blend in.

Serves:

Ingredients (use vegan versions):

• One Bhima eggplant
• 1/2 tablespoon tamarind paste
• 1 1/2 tspn coriander seeds
• 1 tspn chana dal
• 3-4 dried red chillies
• 4 tablespoon coconut (dry will do but fresh is better)
• 1/2 cup cooked toovar dal (with turmeric)
• 1/2 tspn vegan mustard seeds
• a pinch asafoetida
• curry leaves
• A little oil for roasting and seasoning
• salt to taste

Directions:

1. Cube eggplant. In about a cup of water dissolve the
tamcon paste. Set on stove, add eggplant to tamarind
water, a little turmeric, salt and let cook until eggplant is
done but has not lost its shape.

2. In a pan with very little oil roast red chillies, coriander
seeds, chana dal and asafoetida. When you can get the
aroma of roasted coriander or the red chillies have turned
a dark, dark red remove from heat and let cool. Throw
into blender with coconut, add 3 tbsp water and grind
slowly into paste. Add a little water if blade gets stuck.
Remove from jar and wash it out with water and save this.

3. Mash cooked dal with a spoon until blended and add to
cooked eggplant. Now add the coconut paste and its
water. Keep on low heat till it starts to simmer a little.
Take off heat.

4. Season with spluttering mustard seeds and curry leaves.

5. Variations: You can throw in a handful of chick peas from a can
into this, thin it out somewhat and have it as katirikka sambar.
Alternately, you can make the cooked dal with half toovar and half
chana dal, in which case you should not cook until mashed. Remove a
trifle before it gets fully done.

Serves:

Ingredients (use vegan versions):

• 2 baby eggplants, julienned
• 2 zucchinis, julienned
• 1/2 cup of mushrooms, assorted & sliced
• 1/2 cup of baby corn
• 1 green pepper, diced
• 1 red pepper, diced
• 1 small red onion, diced
• 4 cloves of garlic, minced
• 1/2 cup of snow peas
• 3 tomatoes, chopped
• 1 pear, chopped
• 1/2 cup of olive oil
• 1/2 teaspoon each of salt
• 1/2 teaspoon fresh black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon bazil
• 1/4 teaspoon each of dill weed
• 1/4 teaspoon anise seeds
• 1/4 teaspoon curry
• 1 cup of vegetable stock
• 1/8 cup vegan white wine

Directions:

Fry garlic, anise seeds and 1/2 the onion in the olive oil. Sprinkle some salt & pepper.
Add the peppers and 1/2 of the stock. Simmer for 2-5 minutes. Add eggplants and
zucchinis, some more salt , pepper and dill. Fry for 5 minutes. Remove mixture. Put
tomatoes and rest of stock plus vegan wine in pan and allow to simmer for 8 minutes. Add
mushrooms, corn and peas to pan. Cook. Then add curry and cinnamon. Add the pear vegan wine
and mixture, and on a low temperature cook for 20 minutes. Serve with a stick of french
bread, pita or naan vegan bread. Enjoy!

Serves: 4.

Preparation time: 30.