Ingredients (use vegan versions):

• 1/4 cup of nutritional yeast
• 1/4 cup of flour
• 1 teaspoon of paprika
• 1 teaspoon of salt
• dash of garlic powder
• 1 cup of water
• 2 tablespoons of non-hydrogenated vegan margarine
• 1 cup of water
• 1 can of diced tomatoes and peppers, like Ro-Tel
• tortilla chips

Directions:

Combine dry ingredients in a saucepan. Add water. Whisk constantly over medium heat until it is thick and bubbly. Remove from heat and add margarine. Stir until margarine is melted. Stir in can of tomatoes.

Return to low heat and cook just long enough for toms to heat. Pour over chips and eat like nachos or use as a dip.

Serves: about 3

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 3-4 cups okra
• 1/4 cup Tandoori powder
• 1 teaspoon tumeric
• 1/2 teaspoon salt
• 3 Tbl chickpea or whole wheat flour
• 1 Tbl cornmeal (optional)
• 1-2 Tbl black vegan mustard seeds
• 3-4 Tbl olive oil

Directions:

Cut okra in slice.

Mix all powder ingredients together and coat okra. Let sit 10-15 minutes.

Fry mustard seeds till they pop or tuen grey and add okra mixture.

While frying, stir frequently to prevent sticking.

I fry mine till a bit crunchy, but the tast is wonderful either soft or crunchy.

Serve with chopped tomatoes or a corn curry.

Serves:

Ingredients (use vegan versions):

• 1 cup organic brown rice, washed
• 5 cups water
• small pinch of sea salt or piece of kombu, soaked and diced
• 3 to 4 shiitake mushrooms, soaked, stems removed, and diced, add the water
• 1 cup daikon, quartered and sliced thin (white Oriental radish)
• 1/4 cup celery, sliced on a thin diagonal
• 1/2 cup squash, cubed
• 1/2 cup carrot, diced
• 1/4 cup cabbage, diced
• 2 level teaspoon barley miso, pureéd
• chopped scallion, chives, or parsley, for garnish

Directions:

This porridge is very energizing. Make it and eat it every
morning for a week along with the rest of your breakfast
for a kick start on the day.

Place the rice, water, sea salt or kombu and shiitake in a
pressure cooker. Cover and bring up to pressure. Reduce
flame to medium-low and cook for 45 minutes. Remove from
flame and allow pressure to come down. Remove cover. Add
the daikon, squash, carrots, and cabbage. Cover with a
regular lid, not a pressure cooker lid, and bring to a
boil. Reduce the flame to medium-low and simmer several
minutes until the vegetables are tender. Reduce the
flame to low, add the miso, and mix well. Simmer, without
boiling, for 2 to 3 minutes. Place in serving bowls and
garnish.

Serves: 4

Preparation time: 0:45

Ingredients (use vegan versions):

• 2 cans cooked fava beans (Sahadi brand is good)
• 1 clove garlic, peeled
• 1 teaspoon salt
• 1 fresh tomato, finely chopped
• 1-2 scallions, chopped
• juice from 1 lg or 2 small lemons
• olive oil

Directions:

Heat the beans and liquid to nearly boiling. Mash garlic and salt to
a paste in a medium bowl. Add the tomato and scallions to the bowl.
Drain the beans, reserving a few tablespoons of the cooking liquid.
Add the beans and reserved liquid to the bowl. Add the lemon juice to
the bowl. Add olive oil (approx 1/8 C) to moisten everything.

Stir and adjust seasoning. Salt for slight flavor. Olive oil for
body. Lemon juice should not be overpowering, counter with olive oil
or reserved liquid. Serve with warm pita on flat plates, without
utensils!

Serves:

Ingredients (use vegan versions):

• 4 large handfuls tortilla chips
• 7 tablespoon nacho vegan cheese dip
• 7 tablespoon mild salsa
• 1/2 can strained black beans
• 3 dashes chili powder
• 3 dashes fajita seasoning

Directions:

Heat vegan cheese dip and salsa in a small
glass pot on low heat for 1-2 min. Mix
spices with beans. Place tortilla chip
on 2 plates. Put beans on top of that.
Top with vegan cheese/sauce mix.

Enjoy.

Serves: 2

Preparation time: 15 min