Chop the pepper, onion, and garlic and saute them in olive oil. Add the seasonings (as much as you like). Cube the eggplant into about 1" cubes and add them to the onion/pepper/garlic mixture. Cook them while you take the ends off of the green beans and wash them.

Chop cabbage as you would for a salad. In a very large pot combine all ingredients. *salt to taste (there is salt in the juice & tomato sauce) Slow cook over at least a 4 hour period. Contents will cook down. The slower & longer this cooks the better the f

Heat oil in frying pan. Add garlic and mushrooms, beans and zucchini and saute for about five minutes. Add red pepper, onion and herbs. Reduce heat, cover and cook for another five minutes until vegetables are warm and aromatic. Add sea salt and peppe

1. Bring a large pot of water to the boil then add the potatoes (should be enough water to cover the potatoes by at least 2 cm). Let them boil for about 5 minutes before testing with a fork. If the fork goes into the "largest" of the potatoes very e

Boil potatoes in water to cover until they are tender. This will take about 20 min. Drain potatoes and dry them in the pan over low heat for about 1-2 min. Mash the potatoes with the margarine and soy milk to give it a creamy texture. Stir in the s

half tomatoes (widthwise.) Sprinkle on seasonings and herbs. place on baking pan. Turn broiler on HIGH and cook until soft and bubbly.

Peel the eggplant and cut into one inch cubes. Slice the onion. Cut the green pepper into one inch chunks. Open cans of tomatoes and cut the tomatoes in half. Combine all the cut vegetables and put into a 9x13 rectangle oven proof pan. Add tomatoes salt and pepper and mix. Cover

Wash and slice green tomatoes, hint:tomatoes sliced the thinnest are thebest. Season each slice of tomatowith seasoning. Coat each slice withflour. An old southern way of coatingis to put flour into a bag and droppieces or slices into the flour bag,shake bag until each slice is coated.Heat oil fo

Cut ends of green beans. Boil green beans in vegan sugar water for 3 minutes. Flame ammeretto 1 cup in saut`e pan. In Saut`e pan add 1 tablespoon veg. stock and water. Let it reduce to a third. Add 5 tablespoons margarin

*Please vary amounts to taste! Combine all ingredients. Bake @350 for about an hour or until yams are soft in a covered baking dish These amounts are a rough estimate of what I used to make this delicious (and sweet) dish. Experiment

Melt margarine over medium heat. Add garlic and saut until aromatic (but do not brown). Add carrots, sprinkle with salt, cover and simmer for 15-20 minutes, stirring every once in a while, until carrots are tender. Add parsley and mix just before serving.

1. Chop onion and fry with a drop of oil. Press the garlic and stir into the chopped onion. Add curry, basilica and paprika.2. Add the water and the piece of bouillon. Stir. 3. Add the lentils, and cook for a few minutes.4. Cut potaoes into small pieces. Add to the casserole.5. Coo

Saute garlic and onion in cumin, coriander, garam masala and chilli. Add coconut cream and chopped pumpkin. Simultaneously cook the rice adding some tumeric to it for colour. Bring coconut milk/pumpkin mixture to the boil and let simmer until pumkin is soft and

Cut eggplant into 1 thick slices. Brown both sides of slices in med high heat in a non-stick pan (no oil/water). While browning, combine all ingredients (except yeast and 1 tablespoon sesame seeds as topping) in blender and mix until smooth. Pour mixtu

1. Trim the unsightly outer leaves from the sprouts. Trim off bottom stalk and cut each sprout in half, the large ones into quarters. 2. Steam sprouts for only 2-3 minutes, or until bright green and still firm - they will cook longer in the saute

1. Bake the potatoes in the oven for around an hour or so. Remove them from the oven and let them cool for around 10 minutes and then peel the skin off. 3. Chop then mash the potatoes. Smooth the potatoes, so they are not lumpy. Add soymilk, and soy cream.

1. Peel and boil the potatoes, mash themand add the masala or spices, onions,cilantro, chilis and add ginger andlemon juice if desired. Form the mixture into small patties.2. Mix the white flour with the salt,baking soda, oil and water to make athick batter.3. Heat the oil in a pan.4. Di

Combine onions and remaining ingredients in a medium bowl; puree this in a food processor /liquidser till smooth. Spoon mixture into a lightly greased 2 quarts (1900 ml) souffle dish (or glass bowl). Bake, uncovered, at 425 degrees (225 C.) for 15 t

Steam green beans for 8-10 minutes until tender. Saute garlic in Earth Balance Margarine until tender add pine nuts and green beans. Toss to coat. Enjoy!

Boil the white potatoes. When they are done mash with the sweet potatoes adding just a little vegan butter and milk substitute until satisfied. Add salt and pepper to taste. These are the best mashed potatoes ever. You will love them. (by user)

Pav Bhaji

Boil potatoes, peas & cauliflower (use less water). Mash the Mix. Take a frying pan, melt 2 tablespoons of dairy free margarine, fry garlic and ginger. Add the chopped tomatoes, and cook them for 10 minutes. Add the vegetable mix and let

(by user)

Joanus Spicy Potatoes

Preheat oven to 375 degrees. Wash and peel potatoes, and cut into eighths. Dry with paper towel. Toss with olive oil in roasting pan. Sprinkle with remaining ingredients. Bake for 50 minutes, turning once.

(by user)

Fresh Mushrooms Cebiche

Put the onions in a bowl and add the juice from one lemon and salt. Let stand while you prepare the rest of the recipe. Cook the mushroom in water with a little salt and a couple of drops of lemon juice for about 5 minutes and slice. Squeeze the juice from the

(by user)

Grilled Potatoes

Chop all the ingredients into cubes. Place in aluminum foil. Fold and seal so steam does not escape. Place on grill for 30 minutes until soft. Tastes wonderful and low in fat. Goes with whatever meat you grill.

(by user)

Asparagus and New Potatoes

Take a large bunch of asparagus. Bend the stalks at the bottom until the hard end snaps off. Wash the stalks gently in cool water. Take 10 small potatoes (the young ones with the tender skins. MMMmmm!) Wash and cut in halves or quarters. (The pieces should be small and b

(by user)

Ginger Sweet Potatoes

Bake the sweet potatoes at 325 or more or less until soft enough to dent with a finger but not mushy. While they bake, grate the ginger to get a tablespoon or two of juice. A ginger "grater" is a little porcelain dealie with nasty teeth to bloody your knuckles on. (by user)

Beans Over My Yammy

Bake yams for one hour unwrapped at 400 but on foil to save your stove. Start rice and beans a half hour after yams. season beans to taste, the spicier the better, paprika, fresh ground pepper, cumin, etc. this will help soften the sweet yams.Once yams are done, mash and set aside. place to

(by user)

Avocado Sorbet

Bring vegan sugar, corn syrup and water to boil in large saucepan. Remove from heat; stir in lime peel. Cool 50 to 60 minutes. Blend avocados and lemon and lime juice in blender or food processor until smooth. Add cooled vegan sugar mixture; blend u

(by user)

Barbecued Eggplant

Preheat the oven to 350 degrees. Peel and cut the eggplant into 1/3-inch thick slices. Salt the slices. Place on a rack or colander and let stand for 30 minutes. Wipe off salt with a clean kitchen towel. Lay the slices out on a lightly oiled baking sheet. Brush on barbecue sau

(by user)

Blackened Brussel Sprouts

Serves 4. Heat oil till its spitting hot. Add Brussel Sprouts, flat side down. Cook for a while stirring occasionally. When Brussel Sprouts begin to soften and blacken (10 minutes or so), add onions. Cook till onions are slightly blacke

(by user)

Butternut Squash

This recipe is my adaption of one from Friendly Foods by Ron Picarski. The combination of orange juice and white miso gives the dish a very pleasant taste. Dissolve miso in orange juice and set aside. Cook butter nut squash in water

(by user)

Vegetarian Posole

Serves 4-6. You can find posole in Mexican section of your grocery. Native Seeds/SEARCH has red and blue corn posole available for sale, as well. Their address/phone is: Native Seeds/SEARCH 2509 N. Campbell #

(by user)

Mushrooms a la Ranch

1. Cut all the vegetables ( onion, bell peppers,mushrooms ) in to thin slices. 2. In a frying pan you add the 2 tbs. of olive oyl an add the vegetables first the onion ( 2 min. ) then the bell peppers ( 2 min ) and finally the mushroom. 3. Spread t

(by user)

Potato Bean Curry

Soak beans and rinse the next day. Set aside. Heat oil in a large cast iron pot or dutch oven. Add cumin and fenugreek seeds and toast, watching carefully so they do not burn. Stir in coriander, turmeric, bay leaves, red pepper, cinnamon, gingerroot and onion. Co

(by user)

Eggplant Roll-Ups

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Garlic Eggplant

Japanese eggplants are sweeter in my opinion. If you you regular eggplant, you may want to salt and drain for a couple of hours. In a large heavy bottomed pan (or dutch oven), sautee (in water or veggie stock) onions over medium heat until

(by user)

Delicious Green Beans

Top and tail french beans. Steam them whole a few mins. In 2 tsps hot water, whisk in the tahini till smooth and in mix the remaining ingredients. This makes the "dressing" - pour on top of beans and toss. Looks real attractive too. Shyamala

(by user)

Mushroom Ragout

Soak dried mushrooms in warm water to cover for at least 45 minutes or until softened. Remove from liquid carefully and rinse well under cold running water to remove any sand clinging. Chop mushrooms roughly and drain thoroughly. Strain soa

(by user)

Button Onions with Sultanas

Pour boiling water over the unpeeled onions, let stand for a few minutes, then drain. Now peel the onions and trim off the root ends. Place the onions in a large pan with the oil, sultanas, stock, vinegar, garlic, tomato puree and bouquet garni. Season to taste with salt an

(by user)

Asparagus and Shitake Risotto

Soak mushrooms in hot water for 15 minutes (cover and force mushrooms to be submurged). Squeeze out excess water and coursely chop. Chop asparagus into 1-inch pieces. Chop onion. In a large pot saute onion in water for a minute or two. Add garlic and diced sun-dried tomatoe

(by user)

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