Calories per serving: 109 calories

Spicy vegan coleslaw (pictured below)

Calories per serving: 96 calories

Quick and easy nut burgers that generously serve 4.

Ingredients:

• 1 onion
• 1 cup walnuts or other nuts
• 2 tbsp tahini
• salt & pepper
• 1 egg
• 1 cup oats
• 2 tbsp oil

1. Throw everything in a food processor and process (not too finely). Also, add liquid if mixture is too dry as it should optimally be moist.
2. Shape into patties and cook.

If you have any questions, feel free to ask. I tried to keep this as short and as fast to read as possible so have omitted the nitty-gritted details unless requested. If you don’t happen to have some of the ingredients, there are also substitutes that I can suggest.

Cheers!

For the wonton:

Ingredients needed:

• egg
• tofu ham or other meat analogue
• oil
• wonton wrappers

Cut “meat” into 1/4 inch cubes. Put one peice in the middle of each wonton wrapper then fold wrapper diagonally. Use liquids from egg to seal edges of wrapper.

Fry in chinese wok or pot with hot oil for 30 seconds on each side.

For sweet and sour sauce:

Ingredients:

• 4 tsp white sugar
• 2 tsp ketchup
• 6 tbspn white vinegar (We recommend 3 tbspn + 3 tbsp of water since 6 is often too strong)
• 1/2 tsp salt
• 1/2 tsp sesame oil
• 1 tsp corn starch
• pinch of white pepper
• 1 clove of garlic (minced)

Mix and cook on stove top until everything is blended together. Make sure the sugar is melted.

• 2 tspn mayonaisse
• 1 tspn dijon mustard
• 1 tspn brown sugar

Mix all ingredients together thoroughly in a bowl.  Serve with chips.

Takes about an hour to make.

Ingredients:

• 2 and 1/2 cups milk
• 1/2 cup cognac
• 1/2 cup sugar
• .5 tspn salt
• 4 tbsp margarine
• 8 thick slices of bread that’s at least a day old
• 3 eggs
• 1 and 1/2 tsp ground cardamom
• 2 cups of moist, pitted prunes

1. Put milk, sugar, salt & butter in a small saucepan over low heat and warm just until the butter melts.
2. Butter a square baking dish and tear the bread into bite sized pieces.
3. put bread in dish & pour hot milk over
4. let sit for a few minutes while pushing down any pieces of bread that rise to the top to keep them in the liquid
5. beat the eggs and stir them into the mixture along with the prunes and cardamom
6. put the basking dish in a larger baking pan and pour hot water  in the larger pan so that the water comes up an inch from the top of the dish
7. bake for 45 minutes to an hour until a toothpick inserted into the center comes out clean
8. serve with whipped cream on top

All you need to make this delicious dish is:

• vegetables - use any that you have on hand – for mine I used cucumber, garlic, onions, broccoli, beansprouts. Traditionally, this recipe is from Provence, where zucchini, eggplant, and tomatoes are easily found, so many people use those. In NA, a lot of people add potatoes and mushrooms since those are usually in the pantry/fridge.
• herbs – I used fresh parsley and basil, which I minced. Also, used dried savoury. Generally, in addition to the ones I used, any of the following are fine: chervil, rosemary, marjoram, and thyme.
• olive oil (or canola oil)
• salt
• black pepper

1. Preheat your oven to 350 degrees Fahrenheit. (If you have a newer oven, you probably don’t need to bother doing this.)
2. Brush casserole dish or other large pan with a few tablespoons of the oil.
3. Make layers of the vegetables and seasonings. (i.e. layer of broccoli, layer of eggplant, layer of onions, herbs, salt, pepper, garlic – basically doesn’t matter what sequence this is done in). Keep doing this until you’ve put enough vegetables in to satisfy your hunger and then drizzle with more olive oil before putting the pan in the oven.
4. Bake for an hour. While baking, you should use a spatula or other utensil to push down on the vegetable to make sure that they are made completely tender.
5. Before eating, throw on more herbs, olive oil and eat warm

Bake cornbread at 450 degrees for 15 minutes. Turn a couple times to brown the sides.

While cornbread is baking, slice cucumber and layer sundried tomatoes on top. Chop basil and sprinkle on top of both.

Pour chili ranch dressing on (will post recipe if someone expresses interest)

So…Here’s some healthy vegan food ideas if you’re wondering what to pick up at the store:

• all natural fruit juice (w/ vitamin C)
• guacamole
• peanuts (for choline)
• apricots
• cabbage (preserved cabbage eaten with asian vermicelli is delicious)
• strawberries
• tofu
• watermelon
• soybeans
• papaya
• almond milk (vanilla flavoured is also delicious)
• brazil nuts (one a day is great for proper intake of selenium)
• olives

And if you’re feeling snackish or craving “junk” food:

• baked chips

• 1 cup soy milk
• 2 cups flour
• 1/4 cup brown sugar
• 2 tspn salt
• 1 egg
• 1 cup blueberries
• almost 1/4 cup flax seed (grind before putting into batter)
• 1 tbsp baking powder
• 2 tbsp olive oil

Combine all ingredients – dry ingredients first, wet ingredients second, then mix in blueberries.

Spoon batter into muffin pan. Aim for 2/3 full for each cup to make 12 muffins.

Bake at 400 degrees Celsius for 20-30 minutes or until golden brown and a toothpick can be inserted into the middle and come out clean.

These muffins are high in antioxidants from the blueberries and omega 3 due to the flaxseed and olive oil. So far, I’ve been told they are more of a healthy bread in muffin form and are not too sweet, which I personally think is good for breakfast. If you like sweeter muffins, I suggest adding more sugar.

Also, table salt seems to mix better than sea salt.