Ingredients (use vegan versions):

• 1/4 lb. cauliflower
• 1/4 lb green beans
• 1/4 lb red and green bell peppers
• 3-4 dried red chillis, broken roughly
• 1 teaspoon cumin seeds
• 1/4 lb carrots
• 1/3 cup chopped tomatoes
• 2 teaspoon grated ginger root
• 3-4 plump garlic cloves (chopped or crushed)
• 1 green chil, chopped
• 2-3 tablespoon cilantro leaves

Directions:

Cut cauliflower into small flowerretts. trim Greenbeans and cut into 3-4
pieces. Cut red and green bell peppers into small squares. Peel and dice
carrots. Pam a pan, add chilis, breaking them in the pan, and the cumin seed.
As they sizzle, add tumeric, quickly add all the vegies, mix and simmer
2 minutes. Add ginger, garlic, and green chilis and stir to blend. Lower
heat, cover pan tightly and steam cook vegies 12-15 minutes. Add cilantro
leaves and serve.

Serves:

Ingredients (use vegan versions):

• 2-3 mediam onions
• 2 red bell peppers
• 200 gr mushrooms
• 2 cups kidney beans (soak in water overnight – cooked in water – the water is used later)
• 1-1 1/2 pk. creamed of coconut
• 2 cups hot water
• 2 cans tomatoes
• 4 tablespoon tomato puree
• 2 large broccoli heads
• curry
• pepper and vegetable salt
• grated coconut

Directions:

Onions, bell peppers and mushrooms are sautéed in a large frying pan. Set aside.

Put next 6 ingredients in a pan and simmer for about 20 minutes. Add the Curry, salt
and pepper. Then add onion, bell pepper and mushroom mixture. Put grated coconut over and
serve with vegan bread.

Serves: 4-6

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 3 cups rolled oats
• 1 cup sunflower seeds, or nuts of choice
• 1/3 cup oil
• 1 medium Red Delicious apple, chopped
• 1 tablespoon molasses
• 2 medium bananas

Directions:

Mix rolled oats, sunflower seeds, and
oil.

Mash bananas until creamy (if not
extra ripe, just use a blender), then
stir in molasses. Add this mixture to
the oats and mix well.

Stir in chopped apple, then let the
mixture sit for 30 minutes.

Preheat oven to 350 degrees while you
wait.

Crumble mixture onto ungreased cookie
sheet and put in oven for about 15
minutes or until toasty!

Preparation time: 40 minutes total

Serves:

Ingredients (use vegan versions):

• 3/4 cup warm vegan soymilk
• 1/4 cup vegan sugar
• 1/4 tsp.salt
• 1/4 cup veg. oil
• 1/4 cup warm water
• 1 pkg. yeast
• 3 cups flour (bread flour if you can find it)
• 1/8 teaspoon ground cardamon (optional)
• 1/2 cup raisins
• 1/4 cup lemon and/or orange rind (optional)

Directions:

This is a fairly simple sweet vegan bread recipe that is oh so good in the morning or in the
afternoon with a cup of coffee. I’ve seen my grandfather in Germany make this, but he
never uses measurements. I personally need them!

Stir vegan sugar, salt and oil into warm milk. Put yeast into bowl and add warm water (from
faucet). Add lukewarm soy milk mixture, 2 cups flour & cardamon. Beat until smooth. Add
the rest of flour and start to knead on floured counter top until elastic. Put in a
greased bowl, turning greased side up. Cover, let rise until doubled, ~ 1 hr. (** If it
is winter, put bowl on oven set at a low temp — warm to 200 degrees Fahrenheit. This
will help it rise faster. *BE PATIENT* The more it rises, the lighter and yummier
it’ll be). Shape into oblong shape, place onto a greased baking sheet. Brush with a
little oil, cover, let rise until doubled ~45 min. Bake at 350 for 40 minutes. At this
point I have to try not to eat entire loaf! I always double recipe and freeze a loaf.

Yield: 1 loaf.

Serves:

Ingredients (use vegan versions):

• 1-2 cans chickpeas (garbanzo beans) amount depends on how hungry you are!
• 1/2-1 onion, finely chopped*
• 1-3 stalks celery, as desired
• s pinch of fresh, minced garlic
• salt/fresh ground pepper to taste
• 1 Tablespoon Nayonaise

Directions:

* If you want to take ‘the edge’ off the onions, you can put them
in a little container with some water and microwave them for 2-4 minutes.

Open cans of chickpeas, drain and rinse well. Put chickpeas in a bowl
and “smash” them up well (do NOT puree).

Add all other ingredients, stirring well & enjoy now or
refrigerate until needed.

Can be used as sandwich filler, or on a bed of spinach,
garnished with shredded carrots, cucumber sliced and fresh,
diced tomatoes, as a main course.

Try different variations of this dish by adding your
favorite herbs & spices, fresh garden vegetables, etc.

Serves: 2-3

Preparation time: 5-10 minutes