Recipes!

2tbsp Olive Oil
½ tbsp Mustard Seeds
¼ tsp Asafoetida *spice of the week*
2tsp Fenugreek
3tbsp Red Chilli Peppers
2 Large Mangoes, Chopped Finely
1.5 tbsp Salt
1 Cup Sugar
Dash Paprika
Chilli Powder (to taste)

  Heat the oil on med-high in a large skillet. Pop the mustard seeds    (or if you do not know how, you can just brown them until you learn). Add    asafoetida and fenugreek, cook for 20 seconds. Add the rest of the ingredients    and turn off heat. Add Chilli Powder to taste. Let cool. Pour into jars and seal Enjoy! 

Spiced Peaches

3 cups peaches, in segments
¼ cup water
¼ cup granulated sugar
1 vanilla bean or 1 tsp vanilla extract
2 whole cloves
2 whole allspice
2 cinnamon sticks

Method:
In a medium saucepan on medium heat, add peaches, water, and sugar. Stir and bring to a simmer. Add the vanilla, cloves, allspice and cinnamon sticks. Simmer until the peaches are tender, about 5 minutes. Serve warm or chilled over vegan ice cream, granola or on its own! Enjoy!

Canned Beets

Enough beets to fill 4 jars   
10oz Water
10oz Vinegar 1tsp Pepper
1 tbsp Salt
2 cup Sugar

Cut the beet leaves off, leaving 1-2 inches to ensure the beets do not bleed when boiling. Clean beets by rinsing them in cold water. Boil or pressure cook beets. If boiling, you will know the beets are ready when they can easily be penetrated to the center with a fork. This should take about 30 mins. With rubber gloves, handle a beet at a time, and peel the skin off much like you would an onion, but with much less force needed. Discard the skin, and place the skinned beets in a bowl. Proceed to cut these beets into bite sized pieces. Place these beets in Mason jars that have been sterilized. Prepare the canning liquid by simply bringing the remaining ingredients to a boil. Once this liquid has reached a boil, fill the jars to 90% capacity and screw on lid. Place full, sealed jars in boiling water for 4 minutes. Remove from water, let cool completely before consuming. The flavors do not need long to penetrate the beets, so they can be consumed 24h after the process. Enjoy!

Appetizers

Basil and Tomatoes

2 Tomatoes
10 Large Basil Leaves
Olive Oil
Salt
Pepper
Chilli Peppers

This recipe is a very simple, traditional Italian recipe.   Cut the   tomatoes as you would an apple. That is, cut them into wedges and remove   the stem. Place on a plate. Slice the basil leaves finely and distribute evenly over   tomatoes. Drizzle olive oil to your taste. Salt to taste and sprinkle pepper and chilli peppers VERY lightly!  Serve, enjoy.

Falafels

Courtesy of our good friend Sarah!

1 can chickpeas
1 medium onion, chopped FINELY
2 cloves garlic, pressed
2 tbsp parsley, chopped
2 tbsp flour
1 tsp coriander
2 tsp cumin
1/2 tsp baking powder
salt and pepper to taste
Optional: chili powder

Preheat oven to 350F. Mash all ingredients. Make into ping pong ball sizes.

1. Place on greased cookie sheet. Flatten with fork. Cook for 10 mins, and then flip. Cook until brown.
OR
2. Flatten, and pan fry in copious amounts of oil instead of baking.

Guacamole

1 Avocado, sliced
1/2 Onion, minced
To taste:
Lemon juice, Cumin, Coriander, Chili Powder, Salt, Pepper

Mash all ingredients, serve with any carb!

Avocado Salad

1 Avocado, in bite size squares
1 Tomato, in bite size squares
1 Red Pepper, in bite size squares
To taste:
Vinegar, Sesame Oil, Chili Powder, Salt, Pepper

Mix all ingredients, add the avocado last so it does not get squished.

Asparago è Cipolla

1 bunch asparagus, chopped into thirds
1 large onion, chopped finely
3tbsp olive oil
salt to taste
pepper to taste
red chillies to taste

Cut the onion, and fry with 1tbsp oil in a medium pan on medium heat. While it is frying, wash and cut the asparagus. When onions are transparent, set aside in a medium bowl. Pour the remaining oil in the same pan and fry the asparagus on medium-high heat. Add the salt, pepper, and chillies to your taste. The asparagus are done when you can easily put a fork through it. Do not cook the asparagus until they are floppy, taste them as you fry.

Entres

'Buttered' Tofu

1 large chopped onion
1 tbsp oil
2x inch long pieces of Cinnamon
1 tbsp grated ginger
2-3 cloves garlic, minced or pressed
1/2 tsp turmeric
2 tbsp Chili Powder
1 tsp Coriander Powder
1/2 tsp Fenugreek
1 tbsp Lime Juice
Salt to taste
2 Tomatoes, blended
1/3 cup Cashew Paste
1 Pack firm Tofu cut in bite size squares
1 Vegetable Bouillon
5 tbsp Margarine (use “Earth Balance”, it’s vegan)

Note: if anything gets stuck to the pot, use a small amount of water to free it.
Fry onions until transparent. Add Cinnamon, ginger, garlic, and some water, fry for ~3 mins. Add turmeric, chilli peppers if desired, coriander, fenugreek, lime, salt. Fry for a minite.
Add blended tomatoes, cashew paste, water. When it is mixed well enough, add tofu and bouillon. Bring to a boil, and then simmer. Add margerine and stop cooking when it is melted.
Serve on rice!

Super Tasty Easy Chili

1 large onion, chopped
1-2 tbsp oil
2-3 garlic cloves, pressed
1 can kidney beans
1 can chickpeas
1 can tomatoes (chopped)
**2 tbsp Chili Powder
2 tbsp sugar
1 vegetable bouillon cube
Salt, pepper to taste
Optional: cumin, small amount lemon

Cook onions with oil on medium until transparent. Add garlic, fry for 2 mins. Add remaining ingredients, bring to a boil. Lower heat and simmer for ~15 mins. Serve warm, with bread.
** This is a minimum amount. Feel free to add lots more! I do for sho.
Note: you can change beans for any other kind you prefer.

Quick Crunchy Tomato Tofu

4tbsp Oil
1 Pack firm tofu
2 tsp Turmeric
1/2 tbsp Rosemary
Salt to taste
1/2 tbsp Sesame Oil
1/2 cup Salsa
2 tbsp sugar

Cut the tofu into small squares. Heat the oil on medium-high. Brown the tofu in the oil with the turmeric and rosemary. Turn off the heat and add the remaining ingredients, mix.
Serve while still hot.

Stuffing

2tbsp Oil
1 Onion, Chopped
2 tbsp Rosemary
1 tbsp Thyme
1/2 tbsp Parsley
3 Celery Stalks Chopped
1 Large Apple, de-seeded, chopped
1/2 Loaf Pumpernickle Bread, torn in pieces
1/2 cup Cranberries
Salt to taste
1 Vegetable Bouillon Cube
Water as needed
1/2 cup Salsa

Fry the onions in oil on medium heat. When transparent, add in the rosemary, thyme, parsley, celery. Fry for 2 minutes. Add in the remaining ingredients and let simmer on low for 5-10 minutes to let the flavours develop.
Serve along side with non-veg stuffing to impress the omnies ;)

Other

Tomato Sauce

3tbsp olive oil
1 large onion, minced
1.5L chopped tomatoes (about 56oz)
3 tbsp sugar
5 cloves
1 head garlic
1 cube vegetable bouillon

Mince the onions finely before begenning. Pour the oil in a heavy bottomed pot and turn the heat on medium high. When hot, fry the onions until they are transparent. While this is frying you can peel the garlic, leave the garlic cloves whole. When the onions are transparent, add the other ingredients, and simmer on low for 30 mins. Easy as that.

Rice Variants

Italian-ish

3tbsp olive oil
Some cooked rice
6 large basil leaves
3-4tbsp soy sauce
1/4 cup sundried tomatoes, minced
Salt to taste
2-3tbsp lemon juice

Combine all ingredients, preferably in a wok, on low heat. Fry until everything is encorporated.

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