Soynuts

Ingredients: 3 cups soybeans 8 cups cold water large bowl for soaking oil or Pam non-stick cookie sheet Directions: Soak the soybeans in the bowl filled with water for 6 hours until doubled or tripled in size, rinse with water, drain. Ingredients: 3 cups soybeans 8 cups cold water large bowl for soaking oil or […]

Green Collard Wrap

Ingredients: 1 green collard leaf 1-2 tablespoons bean spread (lentil spread, hummus, etc), to taste 1/2 cup cooked brown rice tomato, chopped, to taste avocado, to taste Ingredients: 1 green collard leaf 1-2 tablespoons bean spread (lentil spread, hummus, etc), to taste 1/2 cup cooked brown rice tomato, chopped, to taste avocado, to taste sprouts, […]

Bell Pepper Bruschetta

Ingredients: 1 loaf french bread (sliced) 1-2 red bell peppers, thinly sliced 1  tsp hing 5 tablespoons basil, approximately olive oil salt and pepper to taste Directions: 1. Preheat oven to 350 degrees. Ingredients: 1 loaf french bread (sliced) 1-2 red bell peppers, thinly sliced 1  tsp hing 5 tablespoons basil, approximately olive oil salt […]

Tomato Bruschetta

Ingredients : 1 full sourdough baguette 5 Toma tomatoes fist of fresh basil large pinch of hing 1 lemon rice or soy Parmesan cheese (fine shred) or nutritional yeast olive oil salt and pepper to taste Ingredients : 1 full sourdough baguette 5 Toma tomatoes fist of fresh basil large pinch of hing 1 lemon […]

Fried Artichoke Appetizer

Ingredients: 3/4 cup bisquick 1/2 cup soy milk 1 can artichoke hearts 1 egg substitute (I use ener-g replacer) 1/2 tsp hing 1 tablespoon dried parsley 1/4 cup nutritional yeast or vegan parmesan cheese salt and pepper to taste Ingredients: 3/4 cup bisquick 1/2 cup soy milk 1 can artichoke hearts 1 egg substitute (I […]

Pakora Power!

Ingredients : 3/4 cup garbanzo bean flour/chick pea flour (available at the nearest Bulk Barn or wherever you can get it) 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon garam masala 1 tablespoon coriander powder 1/4 teaspoon turmeric Ingredients : 3/4 cup garbanzo bean flour/chick pea flour (available at the nearest Bulk Barn or […]

Fennel-Spiced Potato Wedges

Ingredient List Serves 6 * 3 large Yukon gold potatoes, each cut into 8 thick wedges (11/2 lb.) * 1 1/2 tsp. fennel seeds * 1/8 tsp hing * 3/4 tsp. salt * 1 Tbs. olive oil * Freshly cracked black pepper * Canola oil for greasing grill grate Directions 1. Bring large pot of […]

Sesame Crusted Chickpea Patties

Ingredients o 1 pinch of hing, about 1/8 tsp o 1 (300 g) cans chickpeas, drained ( 10 oz) o 1 teaspoon ground cumin o 1 teaspoon ground coriander o 1/2 cup sesame seeds ( may use toasted for extra flavour) Directions 1. In a bowl mix all the ingredients except for the sesame seeds. […]

Roasted Green Beans

Ingredients o 2 lbs green beans o 1 -2 tablespoon olive oil ( or just enough to lightly coat beans) o 1 teaspoon kosher salt ( or to taste, may substitute with Mrs. Dash if desired) o 1/2 teaspoon fresh ground pepper ( or to taste, omit if using Mrs. Dash) Directions 1. Preheat oven […]

Roasted Brussels Sprouts!

Ingredients 1. 1 1/2 lbs Brussels sprouts2. 3 tablespoons olive oil3. 1/2-3/4 teaspoon kosher salt4. 1/2 teaspoon lemon-pepper seasoning or 1/2 teaspoon ground black pepper Directions Ingredients 1. 1 1/2 lbs Brussels sprouts2. 3 tablespoons olive oil3. 1/2-3/4 teaspoon kosher salt4. 1/2 teaspoon lemon-pepper seasoning or 1/2 teaspoon ground black pepper Directions 1. Preheat oven […]

Greek Potatoes (Oven-Roasted!)

Ingredients: * 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato) * large pinch of hing * 1/2 cup olive oil * 1 cup water * 1 tablespoon dried oregano * 1 lemon, juice of, to 1 1/2 *  rock salt Ingredients: * 8 large potatoes, peeled, cut into large wedges […]

Broccoli and Sundried Tomato Frittata

A fritatta is an open-faced baked omelet. This is my fave breakfast recipe of all time. I make this at least three times a month. This will make enough to feed two hungry people as a main dish or as a side dish for four. Also is great as a breakfast for dinner. The original […]

Scrambled Tofu

A basic recipe for scrambled tofu. Feel free to add any finely chopped veggies that you need to use up. The most important thing is that you get the texture of the tofu right, you want it to be chunky. As you ccok the tofu it will crumble more, so just break it into big […]

Cheeze sauce recipe (Spicy version)

This vegan cheeze sauce is great if you have a dairy allergy, or are just out of cheese and want to have a cheesy sauce to top your stuffed baked potato with. Simple to make with easy obtain ingredients this sauce will become a staple if you lead a dairy free lifestyle.   2 tsp. […]

Succulent Mixed Vegetable Balls in Herbed Tomato Sauce (Kofta)

Koftas are succulent, Indian style vegetable balls that can be served soaking in sauce or smothered in gravy. A number of vegetables are suitable for making kofta – potato, cabbage, cauliflower, spinach and radish are the most popular. My favourite kofta are made from a mixture of cauliflower and cabbage and served on a bed […]

Steamed Semolina Breads (Dhokla)

This savoury golden bread is a specialty of the State of Gujarat in western India. There’s practically as many recipes for dhokla as there are Gujarati housewives — and that’s a lot! Some recipes for dhokla call for chickpea flour; there’s another version that uses semolina. Here’s a recipe that’s practically instant, using semolina with […]

Chickpea Curry (Chole)

This dish features chickpeas, with their faintly nut-like flavour and smooth texture. Chickpeas are rich in protein-nitrogen compounds. Cooked in this spicy sauce they’re great served with Puffed Fried Breads (Pooris), with capatis, or with hot Boiled Rice. DAL SOAKING TIME: overnight PREPARATION TIME: 15 minutes COOKING TIME: 1 hour YIELD: enough for 4 to […]

Cheesy Filo Parcels

Feta cheese is a white, dry crumbly cheese that can be made either from cows’, ewes’ or goats’ milk. It is matured in brine to give it a sharp acidic and salty taste. These small triangles of crisp filo pastry with a savoury soft centre contain a mix of feta and haloumi cheese. They’re ideal […]

Vegetable Fritters (Pakoras)

Pakoras are popular spiced, batter-dipped, deep-fried vegetables that make perfect snacks or hors d’oeuvres. Ghee is the preferred medium for frying pakoras, although you can use nut or vegetable oil. The tradition of frying things in batter is popular throughout the culinary world. In Italy, there’s the delicious Neapolitan fritters known as pasta cresciuta, comprising […]