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”

2 tb Vegetable oil

2 Garlic cloves, minced

1 lg Onion, chopped

2 Celery stalks, chopped

2 Carrots, finely chopped

1/4 c Tamari

1 ts Cumin powder

Salt to taste

1/4 ts Turmeric

3 tb Tahini

Place soaked chick peas in a pot & cook for 50 minutes to 1 hour, till soft. Drain, save the stock & mash well. Heat ol in large skillet & saute garlic & onions for 5 minutes. Add celery, carrot, tamari, 2 tsp parsley, cumin, salt & turmeric. Saute till vegetables are tender. Add to the mashed chick peas & mix well. Add the tahini & mix well. Place in a large baking pan or two small loaf pans & bake at 375F for 45 minutes. Serve with a salad &/or vegetables on the side. “The Cookbook For People Who Love Animals”

10 oz Fresh spinach, rinsed, Stemmed and coarsely chopped (I think frozen Would be fine)

3 c Drained black-eyed peas (two 16 oz Cans)

Ground black pepper to Taste

pn Cayenne or crushed red Pepper flakes (optional)

In a large skillet, saute the onions in the broth for a few minutes, until soft. Add the spinach to the skillet. Stir for a minute or two until it wilts. Add the black-eyed peas, black pepper, and cayenne if desired. Bring to a simmer on medium heat. Serve right away, or cover and keep warm on low heat.

2 c Veggie broth

1 Roasted red pepper diced (1/3-1/2 cup total)

1 cn Evap skim milk

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!

1 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 Cl Garlic, minced

1 ts Sugar

1/4 c White wine, dry

Salt and pepper to taste

1 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.

1 c Water

1 c Sunflower oil

4 tb Maple syrup or other sweetener

1/2 ts Vanilla extract

Pinch of salt

Blend cashews and water to form a thick cream. Slowly add to the oil in a fine stream. The cream will get very thick. If necessary, add additional oil until desired density is reached. Blend in maple syrup, vanilla nd salt. Chill and serve. Yields 2.5 cups.

1/2 ts Dried basil

1/8 ts Salt

1/8 ts Pepper

2 c Boiling water

1/4 c Chopped pecans

Preheat oven to 350 degrees. Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray. Place bulgur, basil, salt and pepper in prepared baking dish. Add boiling water and mix well. Cover tightly and bake 20 minutes. Fluff with a fork, add pecans, and mix well. Serve hot.

Per serving: 129 cal, 4 g prot, 4 g fat, 22 g carbohydrate, 51 mg sod, 0 mg chol From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder DEEANNE

3 c Unpeeled yams cut into 1.5″ chunks

3 c Unpeeled carrots, cut into 1.5″ slices

3 c Unpeeled parsnips, cut into 1.5″ slices

3 c Peeled onions, cut into 1.5″ wedges

2 c Water

3 c Celery, cut into 1.5″ slices

1/3 c Water

5 tb Arrowroot

1/4 c Fresh parsley, minced

Preheat oven to 450 degrees. Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes. Add the celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove and bring to a boil. Mix the 1/3 cup water and arrowroot together until smooth. Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat. Garnish with 1/4 cup fresh parsley, minced. Yield: 6-8 servings Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0 chol From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation

2 lg Onions Finely Chopped

1 c Dried Lentils Cooked & Drained

2 tb Chopped Parsley

1 ts Herbes DE Provence

2 tb Soy Sauce

Pepper

1/3 c Whole-Wheat Bread Crumbs

1 cn (8-Oz) Pineapple Chunks Or Rings

1. Preheat the oven To 350 F.

2. Heat the Oil in a Large Sauce Pan and Saute the Onion for 10 Min. until Soft and Lightly Browned, Stirring Occasionally.

3. Add the Garlic, Lentils, Parsley, Mixed With Herbs and Soy Sauce. Mash By Hand or Puree Roughly in a Processor until the Mixture Holds Together. Season With Pepper.

4. Transfer To a Shallow Baking Dish. Sprinkle With the Crumbs.

5. bake for 20 Min. Then Remove from the oven. Carefully Place the Pineapple, Either Rings or Chunks, on Top and bake for a Further 10-15 Min. until the Pineapple Is Hot.

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