Vegan Spirulina Pesto

Ingredients (use vegan versions):

2 cups organic basil
1 cup ground/powdered white sesame seeds
1/2 cup white miso
1 teaspoon peanut butter
1 clove garlic
1-11/2 cup water
1/4 teaspoon Spirulina

Directions:

Serves: 2.

Preparation time: 5 min.

Cut stems and wash Basil. Grind sesame seeds in coffee grinder to a powder equalling 1 cup.

Add all dry ingredients to blender adding water gradually to desired consistency with blender running.

*Turn off blender then add spirulina powder to desired color.

Source: Margaret/Dennis Malone

Vegetable Stuffed Red Peppers au Gratin

Ingredients (use vegan versions):

1 large eggplant
2 large red peppers, halved and seeded
1 large sweet onion-yellow, diced (1-2 cups, approximately)
2-3 shallots, diced
3-4 cloves garlic, chopped
1 (12 ounce) package fresh spinach, cleaned and chopped
1 cup flavored bread crumbs
olive oil, as needed
1 egg substitute to bind, optional
salt and pepper, to taste
1/8 teaspoon dried oregano
1/8 teaspoon dried parsley
1 cup vegan mozzarella cheese, grated

Directions:

1. Preheat oven to 450 degrees F. Clean eggplant and pierce the skin all over with a fork or knife. Place a pan or cookie sheet on the center rack, and put the eggplant on the top rack, centered over the pan. Bake for about 1/2 hour, or until thoroughly soft. When done, carefully remove from the oven and place in a large bowl. Let it cool enough to be handled safely.

2. Lower the oven to 350 degrees F. Grease a baking sheet. In a large frying pan, saute the red pepper halves, turning them, until they are softened, but still retain their shape. Remove from pan and place on prepared pan. Let cool. Put the onion, shallots and garlic in the pan used for the peppers, and saute over medium-low heat until softened and transparent. Be careful not to burn.

3. While the onion mix is sauteing, cut open the eggplant and carefully spoon the meat into the bowl. Chop, mash, or puree; keep it meaty, but smooth. Add the spinach to the onion mixture, gradually enough so that it all incorporates. When the spinach wilts enough so that there is room, begin adding the eggplant.

4. Add more oil as needed. Continue sauteing and when the vegetables are well-blended, slowly add the vegan bread crumbs. Stir to coat and continue cooking until the mixture is blended. If needed, add egg substitute to bind. Throw in the oregano and parsley, then season with salt and pepper, to taste. Remove from heat and let stand until you can handle it safely.

5. With a large spoon, fill each pepper half with mixture, as much as possible (overflow is okay). Top with the mozzarella and bake until the cheese is melted and lightly crusted. Cool for about 5 minutes.

Serves: 4-8, Preparation time: 1 hr. approx

In Search of Vegan Food

Here a brief list of kitchen staples in which animal-derived ingredients can be included in or used in the processing of the final product. This list is not considered to be all-inclusive.

BBQ sauce - It can be easy to find vegan BBQ sauce, but be sure to check the label, as any of the following might be listed: anchovies, chicken fat, rendered beef fat, beef extract, beef stock, eggs and honey... to name a few.

beer - Some beers are fined before bottling using isinglass (from sturgeon fish bladders), gelatin, albumin derived from eggs or dried blood or casein/potassium caseinate (from milk products). Some beers also include other ingredients (e.g. flavorings, caramel, honey, lactose, colorings, preservatives). Beer can also use glyceryl monostearate, an anti-foaming agent that sometimes is an animal derivative, pepsin, a heading agent sometimes derived from pork, and sugar that may or may not be whitened using bone char. See the Barnivore Vegan Alcohol Directory for a list of vegan beers and wines.

bread - Along with eggs, milk, butter, buttermilk, whey, and honey, bread can contain the following which may or may not be derived from animals: mono and diglycerides, exthoxylated mono and diglycerides, glycerides, sodium stearoyl lactylate, emulsifiers and DATEM (Di-Acetyl Tartrate Ester of Monoglyceride). However, there are vegan breads out there, many of which can be found at natural food stores.

brown sugar - Many brown sugar producers make brown sugar by adding cane molasses to completely refined sugar (cane sugar or beet sugar). Cane sugar is either filtered through activated carbon or bone char. Brown sugar that is advertised as non bone-char processed can usually be found at natural food stores. Sucanat is a good alternative, since it is unrefined cane sugar that has not had the molasses removed.

cereal - The usual suspects such as milk, whey, sugar (see the entry below about sugar) and gelatin can often be found in cereal. One ingredient that is not so obvious is Vitamin D, which cereals are sometimes fortified with. Vitamin D without a subscript refers to either Vitamin D3 (cholecalciferol), or Vitamin D2 (ergocalciferol). Vitamin D3 may be derived from lanolin, a substance that is secreted by the sebaceous glands of sheep. Vitamin D2 is derived from fungal and plant sources.

flour tortillas - Flour tortillas can contain lard, whey, and glycerides from animal or vegetable sources. Check the ingredients, and if you don't find a vegan version at your grocery, try a natural foods store.

maple syrup - Maple syrup requires an agent to reduce the foam on the syrup. This is done by adding a small amount of fat to the liquid. Vegetable oil is a common defoaming agent, but lard, milk, cream, butter or a defoamer containing monoglycerides and diglycerides from either animal or vegetable sources can be used.

margarine - Margarine can contain whey and other dairy derivatives, Vitamin D3 from animal sources and mono and diglycerides from animal or vegetable sources. One popular vegan, non-hydrogenated, butter alternative is Earth Balance.

mayonnaise - Mayonnaise often contains eggs. One popular eggless mayonnaise is Vegenaise, and is typically found at natural food stores.

powdered sugar - Also known as confectioners' or icing sugar, powdered sugar is granulated sugar that has been pulverized into a very fine powder, sifted and mixed with cornstarch, flour or calcium phosphate to keep it dry and to prevent caking. The source of the sugar can be either cane sugar or beet sugar. Cane sugar is either filtered through activated carbon or bone char.

sugar - Commercially-produced white, granulated sugar comes from either cane sugar or from beet sugar. Cane sugar is either filtered through activated carbon or bone char but beet sugar is not. Sugar that hasn't been filtered through bone char can usually be found at natual food stores. Additional alternatives consist of Sucanat (non-refined cane sugar that has not had the molasses removed), turbinado sugar (made by steaming unrefined raw sugar), Stevia, maple sugar (about twice as sweet as standard granulated sugar), and date sugar (an unprocessed sugar made from dehydrated dates). Liquid sweeteners such as brown rice syrup, pure maple syrup (see the entry above about maple syrup), agave syrup, malt syrup and fruit juice concentrates can also be used.

wine - Animal-derived ingredients used in wine making can include isinglass (from sturgeon fish bladders), gelatin, egg whites (or albumin) and casein. Animal blood has been used to fine wine, but it is rarely used anymore. It was declared illegal for use in European wines. See the Barnivore Vegan Alcohol Directory for a list of vegan beers and wines.

Worcestershire sauce - Worcestershire sauce can contain anchovies and sugar, but vegan versions are available online and at many natural food stores.

Some other food items that can contain animal-derived ingredients are:

cake mix
mustard
pasta
pancake mix
soup packets
refried beans

Veggie burgers and other meat alternatives can contain eggs, milk, whey, lactose, casein, and other dairy derivitives. Some soy/rice/almond cheese alternatives can contain casein and other dairy derivitives.


Here is a Vegan list which can help you determine what is vegan and what isn't.

Chocolate-Chip Oatmeal Nut Cookies

Ingredients (use vegan versions):

1/3 cup cashew butter, almond butter, or peanut butter
2 tablespoons canola oil
1 cup sugar or Sucanat (granulated cane juice)
1/3 cup nondairy milk (I use soy)
1 teaspoon pure vanilla extract
1 cup whole-wheat pastry flour or unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup vegan chocolate chips (try Sunspire brand)
1/2 cup chopped macadamia nuts or walnuts

Directions:

1. Preheat oven to 425 degrees F. Oil a large baking sheet; set aside. Whisk together first five ingredients (through vanilla) until very smooth.

2. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt; you may want to stir these into the flour first).

3. Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.

They are great for bake sales, to serve to skeptical meat-eating friends, or just as a reward for a week of hard work!

Makes: 24 cookies

Portobello Burgers with Balsamic Mayonnaise

2 portobello mushrooms, stems removed
8 ounces vegan cream cheese
2 shallots or green onions, chopped
2 cloves garlic , minced
1/2 teaspoon thyme
1/4 cup fresh parsley, chopped
salt and pepper, to taste
olive oil, as needed
1/4 cup vegan mayonnaise
1 1/2 tablespoons balsamic vinegar
1/4-1/2 teaspoon ground black pepper
romaine lettuce, to serve
sliced tomatoes, to serve
vegan buns, to serve

Directions:

1. Preheat oven to 350 degrees F. Take mushroom stems and finely chop. In a medium bowl, combine the stems, cream cheese, shallots, garlic, thyme, parsley and salt and pepper. Mix well.

2. Drizzle olive oil all over the top and bottom of the mushrooms. Stuff mushrooms with filling and put in baking dish. Drizzle olive oil on top of stuffed mushrooms. Cook for 20-25 minutes until cream cheese is a light golden brown.

3. In small bowl, add the mayonnaise, vinegar and pepper. Blend well. When there's about 3 minutes left on the mushrooms, toast the buns in the oven.

4. Spread the balsamic mayonnaise on both sides of the bun. Top with the mushroom, lettuce and tomato. Enjoy!

Serves: 2, Preparation time: 35 min

Strawberry Muffins

4 oz. unsalted margarine
1 1/4 cup sugar
1 banana
2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup soy milk, with a little arrowroot as thickener
1 teaspoon vanilla
15 fresh strawberries, dry, coarsely chopped (about 2 cups)

Directions:

Cream together margarine and vegan sugar until light and fluffy. Add the banana, and cream until well blended. Sift together flour, baking powder and salt. Combine soy milk, arrowroot and vanilla. Alternate adding wet and dry mixtures to creamed mixture. Fold in strawberries. Fill muffin tins nearly full, and bake at 375F for 25 to 30 minutes.

Easy Vegan Chocolate Cake

3 cups flour
2 cups sugar
6 tablespoons cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla

Directions:

1. Preheat oven to 350 degrees F.

2. Thoroughly mix dry ingredients first (flour, sugar, cocoa powder, baking soda, and salt).

3. Mix in wet ingredients (water, vegetable oil, vinegar, and vanilla). Continue mixing until you obtain an even batter (no lumps).

4. Pour into a cake pan and bake for approximately 40 minutes.

I recommend topping the cake with Chocolate Frosting by Sarah.

Serves: 12 slices, Preparation time: 15 minutes

General Tao's Tofu

Ingredients (use vegan versions):

1 (12 ounce) box firm tofu, in 1" cubes (frozen and thawed, if desired)
1 egg equivalent (e.g., EnerG Egg Replacer), prepared
3 tablespoons + 2 tablespoons water, divided
3/4 cup + 1 tablespoon cornstarch, divided
vegetable oil for frying + 3 tablespoons vegetable oil, divided
3 green onions, chopped
1 tablespoon minced ginger
1 tablespoon minced garlic
2/3 cup vegetable stock
1/4 cup granulated sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon sherry, optional
red pepper, to taste
steamed broccoli, to serve

Directions:

1. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

2. Heat oil in pan and fry tofu pieces until golden. Drain oil. Heat 3 tablespoons vegetable oil in pan on medium heat. Add green onions, ginger, and garlic; cook for about 2 minutes. Be careful not to burn garlic.

3. Add vegetable stock, sugar, soy sauce, vinegar, sherry, and red pepper.

4. Mix 2 tablespoons water with 1 tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

Serves: 4, Preparation time: 30 Minutes


source: www.vegweb.com

Mark X's Seitan

Adapted from a recipe posted online by Mark X

"Chicken" Roast

Preheat oven to 325 F.
In a large bowl, mix together:
2 cups vital wheat gluten flour (1 box arrowhead mills)
1 Tbs nutritional yeast
2 Tbs powdered vegan chicken broth or bouillion
2 tsp garlic powder
2 tsp onion powder
1/8 tsp pepper (optional)
1/4 tsp of turmeric (optional, but it gives the roast a yellowish hue, reminicent of real chicken!)
Gluten liquid
In separate bowl mix together:
1 Tbs olive oil (optional-for those McDougallers out there!)
1 + 1/2 cup of water
Pour into flour mixture.
Stir/knead until is a dough ball
(add additional water or gluten flour if needed to get proper consistency. All of the flour should be well incoporated but the dough should be firm and not tacky to the touch).
Knead vigorously for additional 1 minute


Basting liquid
Whisk together in measuring cup:
2-3 Tbs of chicken broth powder
1 Tbs of olive oil (optional)
then add enough water to make 3/4 to 1 cup (see below for precise measurement) total liquid
Set aside basting liquid
Spray a bread loaf pan with cooking spray:
Stretch gluten ball into a loaf and place in loaf pan (ensure it has room to expand in the pan). Pour basting liquid over the gluten loaf (loaf should be 1/3 to 1/2 submerged in the liquid (no more). Baste over the loaf.
Cover with foil and bake in oven for 1 hour and 30 minutes. Baste every 20 minutes or so.

Beef variation:

Eliminate turmeric. Substitute beef flavored broth for chicken broth throughout recipe. Add 2 tbls of soy sauce to gluten liquid, reducing water by same. Add 1 tbls of A1 sauce and 1 tablespoon of vegan worcestershire to basting liquid and reduce the amount of water accordingly.

Ham variation:

Eliminate turmeric. Substitute ham flavored broth for chicken broth throughout recipe. Add 1 tbls soy sauce and 1/2 to 1 tsp of liquid smoke to gluten liquid and reduce water by same amount. Add 2 tbls of soy sauce, 1 tsp of liquid smoke and 1 tsp of brown sugar to the basting liquid. Reduce water accordingly.

Basic seasoned gluten roast:

Eliminate turmeric. Substitute vegetable broth powder in lieu of chicken broth throughout recipe. Omit nutritional yeast. After gluten and basting liquid are in the loaf pan add a cup or so (depending on size of loaf pan, but allow room for seitan to expand) of the any of the following vegetables: Carrots, onions, leeks, celery, garlic, or other vegetbles appropriate for a pot roast. You can then eat the veggies when the roast is done, but they are pretty soft.

Traditional Asian Gluten roast:

Though not truly traditional, because in Asia they usually simmer the gluten.

Omit all spices. Add only vital wheat gluten flour to water. for basting liquid, add 2T of soy sauce to the basting liquid, reducing water accordingly, and add several strips of sea vegetable (kombu, wakame, hijiki, nori, or whatever you got).

Your Customized Seitan roast.
You can really monkey with this however you want. You could try to make a fish roast, if you could get some seafood broth to substitute for the chicken broth. You can also have mexican roast, by adding in chili powder, red pepper, cumin, and adding some dashes of hot sauce to the basting liquid. You can also make a curry loaf, adding in a table spoon or two of curry powder in lieu of the chicken broth. I also like mixing in some paprika, and cumin and red pepper to the ham variation, and adding some ketchup (2T) the gluten liquid to get kind of a pepperoni type of roast.

For an Italian sausage roast:

Go with the ham variation. Omit turmeric. Substitute red pepper for black pepper. Add 1 T of sage and another of thyme to the dry ingredients. Eliminate brown sugar in basting liquid. 2 tsp of Italian seasoning mix (basil oregano). Be sure to include oil.

Bagels

adapted from Nick Malgieri's book How to Bake

You can use some whole wheat flour in this recipe if you like, but add the smallest amount of flour first because the ww flour absorbs more liquid than the refined white flour. It's easier to add more flour than it is to add more liquid. They're easy and taste so much better than the ones you get in the store.


2 1/2 teaspoons active dry yeast (1 envelope)
1 1/2 cups warm water (110 degrees)
5-6 cups unbleached all-purpose flour (I've never, ever used 6 cups - sometimes I've used less than 5 cups)
3 tablespoons sugar
2 teaspoons salt

1. Whisk yeast into the warm water in a bowl and set aside.
2. In the bowl of your food processor (*see note*) combine the smaller amount of flour, sugar, and salt - and be sure to use the metal blade. Pulse the food processor to mix it and then add the yeast mixture and continue to pulse until the dough forms into a ball. Let it sit for 5 minutes and then run it again for 30 seconds at a time. This is a very firm dough. The rest of the flour is kneaded in by hand - I don't always use the rest of flour, though. It just depends on how moist or dry the dough is when I'm done with in the food processor.
3. Take the dough and shape it into ball and place in an oiled bowl and cover with plastic wrap. Let it rise until doubled, usually about an hour.
4. Bring a 6-qt. saucepan of water to a simmer.
5. Punch down risen dough and divide into 10 or 12 equal pieces. Roll each into a 8-10 inch cylinder and keep the dough covered as you work - you don't want it drying out. Moisten the ends of the cylinders with water and stick them together, so they form a circle.
6. Preheat your oven to 450 F.
7. I usually let the bagels rise somewhat (not for longer than about 20 or 30 minutes) before simmering. I just like for them to be a little bigger when baking them. They'll still rise in the oven after the simmering process, so doing this second rise isn't necessary at all. Place your bagels, no more than 2 at a time, in the simmering water for about a minute, turn, and simmer for another minute. Remove bagels and drain. Do this with all of the bagels. When they're dry, bake them on a baking sheet lined with parchment paper and bake for 20-30 minutes, or until golden brown and shiny.
8. Transfer to a rack and cool. Oh, and then eat!


*Note: Make sure your food processor can handle this much flour!! This is how I burnt up the motor in my old food processor. To mix the dough by machine, mix all of the ingredients in the bowl of your heavy-duty mixer and mix on low speed using the dough hook. Do this for ten minutes or until the dough is smooth and elastic.

**You can sprinkle your bagels with sesame seeds, or poppy seeds if you like before baking - sprinkle them on just after they come out of the simmering water so they stick.

Couscous with Scallions

adapted from Food Network.


1 1/2 cups vegetable stock
1/2 cup chopped scallions
1 cup plain couscous
2 tablespoons chopped parsley (optional)
Salt and freshly ground black pepper

Bring the vegetable stock to a simmer in a medium saucepan. Add scallions and couscous. Cover the pan and remove from heat. Let stand for 5 minutes. Fluff with a fork, add the parsley (if using), and salt and pepper to taste. Eat up!

Crispy Cajun Burgers

These are based on the Crispy Cajun Chickpea Patties from Vegan Dad. If you don't have all the spices, you can leave some out, or substitute something similar, such as basil for oregano.

1 tablespoon oil
1/4 cup diced red onion
1/4 cup diced green pepper
1/4 cup diced celery
3 cloves garlic, minced
15 ounce can chickpeas, drained
1 cup bread crumbs
¾ cup wheat gluten
3 tablespoons mayo
1 tablespoons Dijon mustard
1 tablespoons lemon juice
1 teaspoon paprika (I used Spanish smoked)
1/2 teaspoon salt
1/2 teaspoon thyme
½ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
water as needed
oil for brushing

Heat oil and sauté onion, pepper, celery and garlic until tender. Pulse chickpeas briefly in a food processor, leaving mixture a little bit chunky (just make sure there are no whole chickpeas, as these will make the burgers fall apart.) Transfer to a bowl and add sautéed vegetables and remaining ingredients. Stir well to combine and add water 1 tablespoon at a time as needed. (I used two tablespoons.)

Heat oven to 375. Form burger mixture into 6 patties and brush both sides with oil. Bake for 12 minutes a side.

Banana-Flaxseed Snack

Melissa's Version of Banana-Flaxseed Treats

2 large bananas
1/4-1/3 cup whole flaxseeds

Mash the bananas well. Add the flaxseeds. Spread on a plastic sheet (my food dehydrator has a special plastic tray just for dehydrating mashed fruits and such). You could also use wax paper if you don't have a plastic tray to fit your dehydrator. Spread it less than 1/4 inch thick (maybe 1/8 inch or so). Dry until it is crispy. Break it up into pieces and store in an airtight container. Makes a great snack and is sweet and nutritious.

Lentilbolognese

adapted From Vego Paradiso by Pia Hall


1½ cup red lentils (3 dl)
1 onion
1 clove of garlic or garlicpowder
1 tablespoon oil
3 carrots
1 paprika or 3 tablespoons of Ajvar relish
1 can of crushed tomatoes
1 cube of vegetable broth
2 tablespoons chili sauce (optional)
Salt, pepper
1 tablespoon basil

Cook the lentils for 10 minutes or so they are supposed to fall apart, drain them, chop the onions and garlic sizzle them for a bit in the oil. Chop the carrots, add them and leave it for a while.
Add the parika or Ajvar relish. Add the lentils, tomatoes and cub of broth and the chili sauce if you want it. Let simmer for a few minutes. Season it with salt, pepper and basil plus whatever seasoning you prefer.
Serve with pasta, I usually add some green olives when I eat it. I usually make a bunch and freeze most of it. Works fine.

Summer Pasta Salad

Adapted from Cooking With Herb, The Vegetarian Dragon by Jules Bass

1/2 pound dried bow-tie pasta
1 cup broccoli florets
2 tomatoes, chopped
12 oil-packed sun dried tomato halves, chopped
1/2 cup fresh or defrosted peas
1/2 red onion, finely chopped
1/2 tablespoon dried oregano
1 tablespoon red wine vinegar
1/4 cup olive oil
1 large garlic clove, crushed
Salt and pepper to taste
6 fresh basil leaves

Cook pasta. In last 5 minutes of cooking add the broccoli. Drain and rinse with cold water and put into a bowl.
In a small saute pan add the olive oil and the garlic and over low heat cook until the garlic is golden. Remove garlic. Pour oil over the pasta and then add the remaining ingredients. Toss and serve.

Caramel Sauce

Adapted from Living Cuisine

Caramel Sauce

5 Tbs raw almond butter or raw cashew butter
1/4 cup maple syrup
2 Tbs cold-pressed coconut butter
1 Tbs vanilla extract
2 pitted soft dates
1/4 tsp cinnamon
Pinch sun-dried sea salt

Blend up everything in a food processor or blender until nice and creamy. You may need to add a few drops of water to help blend it up, but remember that the more water you add the thinner it will be. Serve over everything you want to eat caramel sauce on!

Peanut Mustard Sauce

This recipe is adapted from an Eden Foods recipe booklet.

Peanut Mustard Sauce

1/2 cup water
2 tsp. prepared mustard
4 Tablespoons peanut butter or almond butter
2 tsp. shoyu soy sauce

Whiz it all together in a blender until creamy and serve.

You can add chopped parsley, green onions or chives for more flavor if you like.

Secret Recipe Spaghetti Sauce

1 bag burger crumbles, optional
2 garlic cloves, crushed
1 medium onion, chopped
1 green bell pepper, chopped
2 (15 ounce) cans tomato sauce
2 (12 ounce) cans tomato paste
1 (7 1/2 ounce) can pitted ripe olives, drained and rinsed, sliced
1 bay leaf
2 (1 1/4 ounce) envelopes spaghetti sauce mix
3 cups water
1 tablespoon sugar
1 teaspoon oregano

In a large soup pot, saute the burger crumbles, garlic, onion, and green pepper in a bit of olive oil until soft.
Add the rest of the ingredients and bring to a low boil, cover and simmer 1 1/2 hours stirring often.

Mediterranean Grill

1 sweet onion, sliced into about 6 pieces
2 red bell peppers, sliced into about 6 pieces
2 Chinese or Japanese eggplants (8-12 ounces), sliced into coins
1 zucchini, sliced into coins
4 portobello mushrooms, cut into 4 pieces each

marinade:
½ cup olive oil
½ cup balsamic vinegar
½ cup water
¼ cup Braggs Liquid Aminos or tamari
¼ cup mirin
6 cloves garlic, roughly chopped
1/3 cup fresh basil, cut into strips

Place all vegetables in a watertight container or ziplock bag. Mix marinade ingredients and add to vegetables. Close container and turn upside down to coat vegetables. Marinate 1 hour, turning container once or twice.

Prepare grill for cooking. Drain vegetables and cook on a grill pan over medium-hot coals. Serve with pita bread, hummus and fruit.

Makes 4-5 servings.

This is an original recipe.

source: vegpeople.com

Fruit Soup

1/2 cup strawberries
1/2 cup mango
1/2 cup papaya
1/2 cup pineapple
1 Tbs lime, lemon or unsweetened orange juice
2 Tbs avocado

Blend until smooth. Garnish with think slices of lime or oranges and with shredded fresh mint leaves.

This makes a great snack or dessert for two people.

- Adapted from Kathy Cooks Naturally by Kathy Hoshijo