Red Dal / Lentils

By Dieter

1C Lentils
1 block extra-firm Tofu

2 table spoons sunflower oil
1 table spoon ginger
1 tea spoon dried chili flakes (more or less depending on how spicy you like it)
Vegetable stock cube

- depending on the stock cube brand might have to add more salt
1 table spoon coriander powder

2 table spoon yeast flakes

• Optional: cut the tofu into cubes and fry it the sunflower oil at medium heat, alternatively add tofu at the end
• Add the ginger to the sunflower oil, fry briefly for 1 minute (you should be able to smell it); add the chili flakes for 30 secs (the oil will change colour if you stir)
• Add lentils to the oil, briefly fry for 1 minute
• Add boiling water (twice the amount of lentils) and a vegetable cube for flavour
• Let boil for 30 minutes at medium heat without a lid
• It might need more water, keep pouring it in until the lentils are soft and don't stick to the bottom
• Stir at the end to break up the lentils and make it creamy
• Add coriander powder and more salt if needed
• Add yeast flakes if you like - they will also help to bind any remaining water
• Optional: add cubed tofu

Sag Paneer

From the World Cafe cookbook, modified by Dieter (http://www.amazon.com/World-Food-Cafe-Chris-Caldicott/dp/0711217513/ref=sr_1_1?ie=UTF8&qid=1393735101&sr=8-1&keywords=world+food+cafe)

1 block tofu
Ginger
Garlic
Dried chili flakes
1-2 large bunches of spinach, crushed with hands (can also use frozen spinach)
1 can coconut milk (for the cream)
Salt
Nutmeg

• Fry tofu with a bit of salt until crispy (this is one of the recipes where the tofu can be oily after frying)

• Take tofu out of pan, and add more oil if needed, and chopped ginger, garlic, and chilli

• Add a bag of spinach (fresh and washed, but if it is easier this will also work with frozen soft spinach)

• Fry for a bit until spinach is soft and well coated with the spices

• Add coconut cream, salt, and nutmeg

• Add tofu

Fresh rolls

By Corina

Rice paper
Vermicelli noodles (thin rice noodles)
Tofu, cut in strips
Cilantro
Mint leaves
Carrots, sliced
Lettuce (wide, short leaves)
Toasted sesame oil
Tamari

• Rice paper prep: heat 1 inch of water in a frying pan on medium heat, put the rice paper flat in the water and move it around with a fork until it is soft (but not too soft or it will fall apart), remove from the water and let the water drip off of it, lay it flat on a plate.

• Rice noodle prep: Boil the rice noodles until soft (but not too soft), strain, pour cold water over them, put back in the pan and mix in toasted sesame oil and tamari.

• Put 1 piece of lettuce on the lower half of the rice paper so that it is concave making a cup, put the toppings inside the cup (ALWAYS put rice noodles and mint in), roll it up like sushi, but tuck in the sides as you go.

Use the Thai peanut sauce for dipping

I fought the Phad Thai for 20 yrs and I finally won!

By Corina (December 2012)

1/2 package Phad Thai noodles
1 block flavoured tofu
1 carrot

1 handful cabbage

Cook the noodles, run cold water over them, strain, and put back in pan.

Sauce (modified from Brooklyn Pad Thai)
6T tamari
6T sugar
1T tomato paste
2T Sriracha hot chili sauce
2T rice vinegar (or extra lemon juice)
1T Meyer lemon juice (or orange juice in a pinch)

Mix and shake in sealed tupperware. Pour over noodles. Yay!

Garnish with the grated carrot, thinly-sliced cabbage, lime wedges (make sure to squeeze out the juice onto your Phad Thai!), peanuts, sesame seeds, or avocado (cubed).

Soy-free, gluten-free version: instead of tamari, use Coconut Secret Raw Coconut Aminos

Nachos

By Corina

Red Hot Blues blue corn chips
Refried beans spicy (Bearitos are the best)
Mexican rice (by Margaret, see below)
Black olives
Pepperoncinis
Daiya Mozzarella

Layer on a baking tray in the above order and cook until the beans are hot and the cheese is melted (yes, this vegan cheese melts).

Spread Santa Barbara guacamole (pictured above) over the top of the cooked nachos. Done.

(Thanks Margaret for the pear/grape guacamole inspiration!)

Burrito option:
Instead of chips, put all of these toppings inside a tortilla.

Mexican Rice by Margaret

2 T oil
1/4 medium onion, diced
1 1/2 C rice
3 cloves finely chopped garlic
2 1/2 C broth (hot water poured over a vegan vegetable stock cube)
1 C diced tomatoes (including the juice)
Cilantro

• In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. 

• Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.

• Add in broth and diced tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the cilantro if you're using it. 
• Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

Kale salad

By Corina

1 bunch of kale, chopped
1 block extra-firm tofu, cut in cubes
mushrooms, chopped
sweet potato
toasted sesame oil
tamari
Sriracha sauce

Fry the potato in oil until soft, put in mushrooms and cook until they change color, add the kale, tamari and Sriracha sauce, mix and cook until the kale is steamed.