Ingredients (use vegan versions):

• 1 small red pepper
• 1/2 kg of tomatoes
• 3 cloves of garlic
• salt
• grounded pepper
• one small onion [optional}
• 1 cup of textured soy protein {optional}

Directions:

Cut the tomatoes into quaters or small chunks{doesnt really
matter} and throw them into a pot. Let them cook on high for
5 minutes stirring it occasionnally. Once most of it has
become into soupy mixture throw in the diced garlic, chopped
onion, textured soy protein and cut red peppers. Lower the heat and let it
cook for another 10 minutes. The peppers and tomatoes should
be soft and stir it occasionnaly. Add salt and pepper
depending on your taste and serve with spaghetti or you can
eat it as a dip. My mate can’t eat onions so I found this is
a healthy and delicious meal to make. It is cheap to do
also.

Serves: 2

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 ripe Hass avocado
• lemon juice
• salt
• cayenne (powdered)
• garlic
• cilantro (optional)

Directions:

This is an incredibly easy and addicting dip. I make it
fresh at work with a fork, knife and small bowl. My
colleagues were amazed the first time I whipped it up and
now they’re on the look out for it whenever I come in.

First, about the avocado.
It’s essential that it be ripe, but not overripe (i.e.
fibrous and with a bunch of nasty brown spots inside). You
can tell when it’s right by pressing your finger on the
skin. It should give in slightly, not be too hard or
mushy. Once that’s established, the rest is easy.

Cut and peel avocado.
Mash with a fork.
Add lemon juice, salt and cayenne to taste.

Chop a decent sized clove of garlic into fine pieces (or
even better yet put through a garlic press) and add.

Optional – but if you’re a cilantro lover as I am, you
won’t be able to resist: chop fresh cilantro leaves and mix
in as well.
Blend, with the fork, to the texture of your liking; smooth
or slightly chunky.

Serve with tortilla chips, soft tortillas, whatever.

In most cases this guacamole disappears almost immediately;
however, if you wish to refrigerate it for later, that’s
fine. Just pack it down well in a small container, squeeze
some extra lemon juice over the top and cover tightly with
plastic wrap, pressing out any little air bubbles. This
latter procedure helps to prevent it from oxidizing too
fast and turning an unsightly brown. It should keep a
couple days in the fridge.

Serves:

Ingredients (use vegan versions):

• Soaked tamarind about the size of a large lemon
• 1 1/2 tbspn jaggery
• 2 tbspns sesame seeds roasted dry
• 6-8 green chillies, slit into two (more, if it isn’t hot)
• 2 inch ginger cut into thin strips
• 1 tspn vegan mustard seeds
• 1 tspn chana dal
• 3-4 tbspns oil, preferably sesame
• good pinch asafoetida
• pinch turmeric
• curry leaves

Directions:

1. Squeeze out the pulp from the tamarind. You can add a
little fresh water each time to extract the pulp. When you
have a about a small bowl full, set aside.

2. Warm oil, season with mustard seeds first. When they
start to pop throw in red chillies, chana dal, asafoetida
and curry leaves. When dal turns red, add the green
chillies and fry. Throw in the ginger, add tamarind extract
carefully, a pinch turmeric, salt to taste and jaggery.
Simmer on low heat till raw smell disappears and the
sauce has reduced to one-third or thickened yet spoonable.

3. Crush the roasted sesame seeds with a rolling pin on
paper or in a spice mill rather coarsely. Add this at the
end to the pulikacchal Mix well so there are no lumps.

Serves:

Ingredients (use vegan versions):

• 3 or 4 zucchini (green squash)
• 1 or 2 lemons
• salt
• black pepper
• chopped parsley
• 1 tpsp extra virgin olive oil
• 1 clove garlic, chopped

Directions:

Wash well the zucchini. Thinly slice them (slices should be 2 millimeters thick, but no
more). Prepare a marinade with the juice and pulp of 1 or two lemons (depends on their
dimensions), salt, black pepper, garlic, parsley and olive oil. Put a layer of zucchini
slices in a bowl and pour a little of the marinade at the top, do the same for all the
layers of zucchini slices. Keep the bowl in a cool place nd let it rest for 6 to 8 hours,
occasionaly puring some of the lemon marinate at the botton on the top layers of the
zucchini.

Grill the zucchini for a couple of minutes (till they become tender. Kepp the marinade
and use it as a dressing for the grilled zucchini.

Serves: 4

Preparation time: 30 minutes + time to marinade the zucchini

Ingredients (use vegan versions):

• 1 banana, sliced
• 1/4 to 1/2 cup coconut milk or light coconut milk
• 1/4 cup chopped walnuts, pecans, or almonds
• vegan maple syrup

Directions:

This recipe couldn’t be easier, and it’s
one of my favorite breakfasts. I used
to make it with honey, and the milk and
honey connection gave me the idea for
its name. But it’s just as good with
vegan maple syrup.

Combine the sliced banana and coconut
milk in a bowl. Top with chopped nuts
and drizzle with vegan maple syrup. Adjust
amounts to your liking.

Serves: 1

Preparation time: 5 minutes