HungryRecipes.com

1 Cauliflower

4 Potatoes

1/4 c Oil

1 ts Cumin seeds

Ginger, fresh, 1″ 3 Garlic cloves

3/4 ts Turmeric

1 ts Red Chili Powder

3 Tomatoes

1 ts Garam Masala

2 ts Coriander powder

Cut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Bhoona, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry.

5 tb Ghee

1 md Onion, chopped

2 ea Garlic cloves, chopped

2 ea Cloves

2 ea Bay leaves

1 ea 1 inch cinnamon stick

1 ts Garam masala

1 ts Chili powder

1/2 ts Turmeric

1/2 ts Coriander

2 ea Tomatoes, quartered

Salt to taste 2 md Potatoes, cubed

1/2 c Green peas

1 1/4 c Water

Chopped cilantro Heat ghee & saute onion & garlic over medium heat till golden. Add cloves, bay leaves & cinnamon. Stir fry for 2 minutes. Add garam masala, chili powder, turmeric, coriander, tomatoes & salt. Mix well. Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover the pan & simmer gently for 15 minutes, or until the potatoes are done. Garnish with coriander leaves & serve hot. Michael Pandya, “Indian Vegetarian Cooking”

2/3 c TVP

1/2 c Hot water

1 tb Chopped or grated ginger

Root 2 tb Soy sauce

1 To 2 Tbsp hot bean paste

1/2 ts Salt (optional)

3 1/2 oz Bean thread noodles

2 c Veggie broth or water (avoid

Broth that may have a sweet Taste) Pour the boiling water over the TVP and let it sit for 10 minutes. Saute the gingerroot in a very small anount of oil or other liquid. Add the soy sauce, bean paste, salt and TVP. Cook very very gently and stir frequently as it burns easily. Cook about 5 minutes and set aside. Cook the bean threads in the broth until the broth has been absorbed by the noodles. Add the noodles to the TVP mixture and stir until blended evenly…ie. all the “ants” are distributed throughout. Enjoy! Source: This is a dish that was a favorite at our local Chineses eatery. I used to make it with ground turkey (before I saw the light) and have found that TVP works just as well. It’s hot and spicy…delicious and just a little different. Posted by Ann Christmann to the VEGLIFE Digest – 5 Apr 1995 to 6 Apr 1995. 1.80?

3 ea Artichokes

1 ea Sm Onion, sliced

2 tb Olive oil

1/2 ts Tarragon, dried, crushed

1/4 c Water

1 c Mushrooms, sliced

1 x Lemon juice

1 ea Cl Garlic, minced

1 ts Sugar

1/4 c White wine, dry

1 x Salt and pepper to taste

1 ea Tomato, seeded and chopped

Bend back outer pedals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard pedals until central core of pale green pedals is reached. Cut off stems and top 2 inches of artichokes; discard. trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and terragon. Add wine and water and cook until artichokes are tender; salt and pepper to taste. Stir in mushrooms and cook until mushrooms are tender. Stir in tomato; cook until tomato is thoroughly heated. Upl by Dr. Jim Culveyhouse 73330,2525

2 lb Asparagus, trimmed, cut into

1 ” pieces

2 c Veggie broth

1 Roasted red pepper

-diced(1/3-1/2 cup total) 1 cn Evap skim milk

-x pepper to taste 1. Place asparagus and broth into 4 qt pan and simmer for 15 min., until

tender. 2. Puree asparagus/broth in blender. Take out some pieces for a

chunkier consistency if you wish. 3. Put puree back in pan and add red pepper, any reserved asparagus, black

pepper, and can of milk. 4. Heat until thickened to your liking.

NOTE: You can add some thickener(flour,cornstarch) to hasten the process. I started the pepper roasting at about the same time as the the asparagus, and it worked out fine to add to soup. Serve with a salad and hearty bread! Posted by mmk3@Lehigh.EDU (MARGARET M. KING) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

2 lg Onions; finely chopped

1/4 lb Butter or vegan margarine

-plus: 2 tb Butter or vegan margarine

1 1/3 c Fine fresh breadcrumbs

8 Phyllo pastry sheets

1 1/2 lb Trimmed asparagus; washed,

- chopped and cooked – until tender 1/4 c Finely chopped parsley

———————————TO GARNISH——————————— Parsley sprigs Lemon slices Asparagus tips ————————VEGAN YOGURT & HERB DRESSING———————— 1/2 c Vegan yogurt

Salt Freshly ground black pepper 2 tb Chopped mint

Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned. In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp. Melt the remaining butter or vegan margarine in a small saucepan. Spread one phyllo pastry sheet out on a large board and brush with butter or margarine. Put another pastry sheet on top and brush with more butter or margarine. Repeat until all sheets have been used. Spread the onions evenly on top of the pastry, keeping the edges clear. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs. Bake for 40 minutes, until golden and crisp. Garnish with parsley sprigs, lemon slices and asparagus tips. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel. Source: The Complete Vegetarian Cuisine – by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias

2 md Eggplants

Juice of 1 1/2 lemons 1/4 c Virgin olive oil

1/2 ts Allspice

1/2 ts Cinnamon

1/2 ts Black pepper

Salt to taste Finely chopped parsley, — green peppers & green — onions Pita bread Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice. Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refrigerate. Can be frozen at this point. Serve trimmed with parsley, green peppers & green onion with pita. The Hamilton Spectator, July 1993

1/2 lb Eggplant

2 tb Ghee

1 sm Onion, chopped finely

1 ea Garlic cloves, sliced

1/2 ts Turmeric

1 ea Bay leaf

1 ea 1″ cinnamon stick

1/2 ts Salt

3/4 ts Cayenne pepper

1 sl 1/2″ fresh ginger

2 md Tomatoes

1 ts Garam masala

Wash & slice aubergines. Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently. Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together well. Cook for 10 minutes. Add tomatoes, cover pot & cook for another 10 minutes. Sprinkle with garam masala & serve. Be careful not to overcook otherwise it will go very mushy. Madhur Jaffrey, “An Invitation to Indian Cooking”