Ingredients: 1 1/2 cups water1 1/2 teaspoons salt1/4 cup sugar ( may use Splenda...
Tattooed Potatoes With Rosemary
Ingredients: 1/3-1/2 cup extra virgin olive oil1 teaspoon salt1/2 teaspoon freshly cracked pepper6 small...
Brian’s Scrambled Tofu
Ingredients: 1 (14 ounce) packages extra firm tofu, squeezed and crumbled1 green peppers1 onions2...
Grilled Polenta Rounds
Ingredients: 3 cups water2 teaspoons salt1 cup cornmeal Directions: In a medium saucepan, over...
Pancakes (Aunt Jemima Style)
Ingredients: 3 cups white flour3 tablespoons raw sugar1 1/2 tablespoons baking powder1/2 tablespoon baking...
Seaweed and Split Pea Soup
Ingredients: 3/4 cup dried split peas5 cups water1 ounce wakame seaweed2 onions1/2 lb carrots2...
Vegetarian Taco “meat”
Ingredients: 2 tablespoons instant minced onion1 vegetable bouillon cubes1 tablespoon chili powder1 teaspoon cumin1...
Hot Spiced Milk
Ingredients: 1 cup plain soymilk1/4 teaspoon ground cardamom1/8 teaspoon ground cinnamon1 pinch ground black...
Roasted Beets With Ginger
Ingredients: 2 lbs beets ( about 6 small to medium beets)1 1/2 tablespoons extra...
Warming Mulled Wine
Ingredients: 750 ml red wine ( Merlot is good)2 tablespoons brown sugar3 cinnamon sticks6...
Jan’s Bean Salad
Ingredients: 2 cups cooked green beans, reserve 1/4 cup of liquid for dressing1 can...
Rasam
Ingredients: 100 g red gram, split1 tablespoon oil5 g mustard ( 1 tsp)5 whole...
Vegan Mango Lassi
Ingredients: 2 cups vanilla-flavored soymilk1 mangoes, peeled and cut into chunks.3 dates, pitted and...
Middle Eastern Couscous Salad
Ingredients: 12 ounces couscous1 lb eggplants9 tablespoons extra virgin olive oil3 teaspoons ground cumin1...