Ingredients (use vegan versions):

• 2 cups: Bean sprouts
• 15 spinach leaves chopped very finely
• 1 cup cabbage shredded
• 1 small carrot grated
• 1 small tomato chopped finely
• 2 oranges segments peeled
• 1/2 teaspoon soya sauce
• 1/2 teaspoon salt
• 1/2 teaspoon vegan sugar
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice

Directions:

Steam sprouts. Mix all other vegetables and fruits.
Season to taste with salt, vegan sugar, pepper, lemon juice and
soya sauce.
Serve chilled.

Serves:

Ingredients (use vegan versions):

• 3 tablespoon oil (canola, olive,etc.)
• 1 onion, chopped
• 1/2 coarsely chopped dry-roasted peanuts
• 1 teaspoon . ground coriander
• 1 1/2 lb. carrots, cleaned & sliced
• 1/2 cup chopped fresh cilantro
• 1 red pepper, chopped
• 5 cup vegetable broth
• salt and pepper

Directions:

In a 4 quart saucepan, heat oil and saute onion until
slightly wilted. Add peanuts, coriander, cilantro, red
pepper and carrots. saute 8 min. more. Add stock and bring
to a boil. Reduce heat and simmer until all vegetables are
tender (10 min. or so).

With a slotted spoon, fish out the cooked veggies and puree
them in a blender or food processor. A little liquid makes
this easier. Return to saucepan. Add salt and pepper. Mix
well and serve.

Comments:
Big chunks of carrots and more time simmering mean less
chopping. It all gets pureed anyway.

You can use peanut butter if you don’t have dry roasted
peanuts on hand.

In the summer, this isn’t bad as a chilled soup.

Boiling onions, celery and carrots makes a great veggie
stock. Or, just use bouillion cubes.

Serves: 6

Preparation time: 30 min

Ingredients (use vegan versions):

• 1 avocado
• 1 large plum tomato
• half a small onion
• 1 clove garlic
• 1 tablespoon olive oil
• 1/4 cup canned black beans
• 1 vegan pita bread

Directions:

Chop the avocado, tomato, and onion. Mince the garlic or put
throuh a garlic press. Rinse the beans. Combine the
vegetables with the olive oil and stir gently. Cut the pita
in half and stuff each side with the avocado mixture.

Serves: 1

Preparation time: 5 min.

Ingredients (use vegan versions):

• 1 medium eggplant
• 2 small zuchini
• 1 or 2 red or green bell peppers
• 8 medium button mushrooms
• 2-4 small-medium yellow onions
• 1/4 cup cider or balsamic vinegar
• 1 tablespoon spicy brown vegan mustard
• 1/2 teaspoon rosemary
• 2 or more cloves garlic chopped
• salt and pepper to taste

Directions:

Wash and cut the vegetables into chunks about 1 inch thick (I know the peppers will not
be this thick, but cut them into large pieces). Place the chunks into a large bowl. In
another bowl, combine the vinegar, mustard, rosemary, garlic, and salt and pepper and
whisk into a uniform liquid. Pour this liquid over the vegetables and, using your hands,
turn the ingredients to ensure each piece is well coated. Cover with plastic wrap and
marinate in the refrigerator overnight. To cook: preheat the oven to broil and thread the
vegetables onto metal skewers. Reserve the marinade to baste kabobs. Place the skewers
in a broiler pan and cook under the broiler for 10-15 minutes. Baste the cooking kabobs
with the marinade periodically during the cooking. Serve over rice or couscous with the
leftover marinade as a light sauce. This is great as leftovers, too. The flavors
intensify. You need to plan ahead a little to prepare this dish because the vegetables
require a long time to absorb the marinade. But once the chopping and marinating are
done, it is quick to do the final cooking.

Serves: 4-6

Preparation time: 30 min

Nutrition Information: not available

Ingredients (use vegan versions):

• vegetables of choice – Generally, onions(red pearl) or okra or pumkin, zuchchini, mixed vegetables etc.
• 1 tablespoon Chana dal
• 1 tablespoon coriander seeds (Dhania seeds)
• red chillies or dry red pepper flakes – to taste
• 7-8 curry leaves
• 1/2 teaspoon fenugreek seeds (methi seeds)
• 1 pinch (a few shakes from the container) asafoetida( Hing)
• 1/2 cup, shredded, unsweetened coconut
• one 2-3″ chunk soft/firm/extrafirm tofu, optional
• tamarind – 1 lime sized ball(pulp) or 2 teaspoon paste
• 1/4 teaspoon turmeric powder
• 1/2 cup Toor dal
• 1 teaspoon vegan brown sugar/sweetener
• 1 teaspoon oil
• 1 teaspoon vegan mustard seeds, black
• 1 tsp, split, white Urad dal
• cilantro to garnish
• salt- to taste

Directions:

Boil toor dal in water, with a pinch of turmeric. If you
have a pressure cooker, now’s the time to use it. Boil it
till it can be mashed. Mash it partially and keep aside.
Toast chana dal, coriander seeds in a dry pan. After the dal
becomes golden brown, add the red pepper, fenugreek seeds,
curry leaves and hing. Fry till they get toasted and
aromatic. Coconut can also be toasted slightly to bring out
the aroma. Don’t let it brown. Grind along with coconut and
tofu.

Cut veggies into 1″x1″ pieces. In case of okra, cut into 1′
chunks. Regular onion can also be used halved and sliced.
In a dutch oven, fry the onion/okra (other vegetables do not
require this step) for a few minutes. Add some water and
turmeric. Bring to boil.

If using tamarind pulp, soak in hot water for a few minutes
and squeeze out the pulp and strain into the boiling water.
If using paste, it can be directly dissolved in the boiling
water.

Let it boil till it reduces by half. Then add the coconut
ground with spices and let it boil again. Then, add the
cooked toor dal and salt and vegan sugar. Bring it to boil and
take off the heat.

In a small pan, heat a tsp of oil. Add mustard seeds and
urad dal. After it splutters, turn off the heat add some
torn curry leaves. Add this to the sambhar. Garnish with
chopped cilantro. Yummy Sambhar ready!

May seem like some work, but it’s worth every bit of effort.
All ingredients can be found in an Indian grocery store.

Serves: 4

Preparation time: 30 mts