Ingredients (use vegan versions):

• Two cans of quality green asparagus
• One can coconut milk
• Finely ground dried chilli
• Teaspoon of peanut oil

Directions:

Serves: 4.

Preparation time: 20 minutes.

Heat peanut oil. Lightly fry ground chilli in oil. Add coconut and
warm to simmer. DO NOT BOIL. Drain asparagus. Blend. Add to
coconut milk.

Serve with fresh vegan pita bread heated in heavy based frypan.

ENJOY!

Ingredients (use vegan versions):

• 46 oz. tomato juice (1 large can)
• 21 oz. coconut milk (1 1/2 cans)
• 3 tablespoon dried parsley
• 1 tablespoon garam masala
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper (or to taste)
• 4 cloves minced garlic (or to taste)
• 1 bay leaf
• 1 cup unsweetened coconut flakes (optional)

Directions:

Mix all ingredients in a large pot. Bring to a gentle boil
over medium-high heat. Simmer over medium-low heat for
25-30 minutes. Serve.

Serves: 6-8

Preparation time: 35 minutes

Ingredients (use vegan versions):

• vegan cheese
• vegan bread
• non-hydrogenated vegan margarine
• mushrooms
• garlic
• salt
• oregano

Directions:

Saute 1 cup of mushrooms in margerine,garlic, salt, and
oregano for 8-10 min.
Remove mushrooms and put them in a bowl and cover(to keep
warm).

On same pan, fry 2 pieces of vegan bread.
When one side is done flip and place 4 slices of vegan
cheese and mushrooms on the toasted side.

Put the toasted side of the other piece of vegan bread down on
top of the mushrooms and cheese.
When bottom side of sandwich is toasted flip and toast
other side.
When toasted it’s ready

Serves: 1

Preparation time: 10-15 minutes

Ingredients (use vegan versions):

• 5 lbs. fresh ripe tomatoes, diced (or 2 big cans of diced tomatoes)
• 1 large red onion, diced
• 6-10 cloves of crushed garlic
• 8 colorful sweet peppers (green, red, yellow, orange etc…) diced
• 3 jalepeno peppers, minced, seeds, pulp & all)
• jamaican hot sauce as required

Directions:

Chop all the vegetables and place in a big bowl with a lid.
[Wear gloves, or keep your hands in a plastic bag while
handling the jalepeno. I didn't once, and accidentally
rubbed my eye (AFTER I washed my hands) and it burned for
hours!] Keep salad refrigerated – use it right away or
within a few days. Serve it with crunchy tortillas, baked
potatoes, pancakes, veggie burgers, etc. Add black beans
and yellow corn, to pretty it up and make it a meal. When
we make this it’s an event. We all chop. It’s made by the
half-barrell and it’s all we eat for days!

Serves: lots!

Ingredients (use vegan versions):

• 1/4 cup soft soybean margarine
• 2 tablespoons parsley, flaked
• 1 teaspoon crushed basil
• 1 (8 oz.) package of vegan cream cheese, softened
• dash pepper
• 2/3 cup boiling water
• 8 oz. vegan spinach fettucini
• 1 clove garlic
• 1/4 cup soybean margarine
• 3/4 cup of your favorite vegan cheese substitute

Directions:

Combine the soft margarine, parsley
flakes and basil. Blend in cream cheese
and pepper. Stir in boiling water; blend
well. Keep warm.

Cook noodles according
to package directions; drain.

Cook
garlic in 1/4 cup margarine for one to two minutes. Pour over noodles; toss lightly
and quickly to get it nicely coated.
Sprinkle with 1/2 cup of the cheese substitute.
Toss well.

Pile noodles on warm serving
plate. Spoon warm veggie cream cheese sauce
over. Sprinkle with remaining 1/4 cup
“cheese”. Toss lightly to blend.

Serves: 4

Preparation time: 30 minutes