Tortelini Soap

ingredients

• 1 1.8-ounce envelope white sauce mix
• 4 cups water
• 1 14-ounce can vegetable broth
• 1-1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon cayenne pepper
• 1 7- to 8-ounce package dried cheese tortellini (about 2 cups)
• 1 12-ounce can evaporated milk
• 6 cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)

directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Ingredients

• 1 croissant
• Dijon-style mustard
• Lettuce leaf
• 1 slice Swiss cheese, cut in half diagonally
• 2 thin tomato slices*
• 1/2 avocado, peeled and sliced (optional)
• 2 tablespoons mayonnaise or salad dressing
• 4 thin slices zucchini or cucumber*
• 1 fresh mushroom, sliced*
• 1 teaspoon milk
• 1/2 teaspoon snipped fresh dillweed or basil, or dash dried dillweed or basil, crushed

directions

1. If desired, wrap croissant in foil and heat in a 350 degree F oven about 4 minutes or just until warm. Split croissant, then spread lightly with mustard.
2. Arrange lettuce leaf, Swiss cheese, tomato slices, avocado, zucchini or cucumber, and mushroom slices on bottom half of croissant. Combine mayonnaise, milk, and dillweed or basil. Spoon over filling. Add top half of croissant. Makes 1 serving.
3. Tip: You may substitute any of your favorite fresh vegetables for the tomato, zucchini, cucumber, or mushroom. Some vegetables, such as green beans, thinly sliced carrots, or asparagus, are especially good when steamed for a few minutes and then marinated for several hours in a vinaigrette dressing.

Cabbage Rolls

INGREDIENTS:
•New (Spring) cabbage: 4 leaves
•Aburaage: 2
•Carrot: 70 g
•Water: 250 cc/ml
•Soy sauce: 1 tablespoon
•Japanese sake 1 tablespoon
•Mirin/Sweet sake: 1/2 tablespoon
•Dashi: 1/2 tablespoon (Check Vegan Dashi Recipe)
•Cornstarch: a little dissolved in water
•Wasabi: 1/2 teaspoon (grated)

RECIPE:
-Cut out the middle stringy core off the cabbage leaves. Wash them in clear cold water, taking care not to break them. Lay on a tray and cover with cellophane paper. Cook in a microwave oven for 3~4 minutes.
-Cut the carrot into thin 6 sticks in a length equal to that of the aburaage and 1 cm square thick. Lay on a tray, sprinkle with a little water and cook in icrowave oven for 2 minutes.
-Cut the aburaage in halves along their length and open.
-Drain the cabbage well and sponge off any water with kitchen paper.
Put two leaves each on top of each other and cut edges as to leave enough cabbage surface to be slightly wider than the aburaage.
-Lay the open aburaage on top of the cabbage leaves. Lay the carrot sticks on top of the aburaage from the inside edge. Roll the lot away from you with a firm hand. Keep aside.
-In a pan just large enough to contain two cabbage rolls drop in the water, Japanese sake, mirin and dashi. Heat and place the rolls inside “heads up”.
-Cover the whole with foil paper. Put the lid on top and food on a low fire for 10 minutes.
-Turn the cabbage rolls over and cook for 10 more minutes.
-Take the two rolls out and cut each into two equal halves. Place on a serving dish.
-Heat and check the taste of the soup and adjust if necessary. Add the wasabi and mix well.-Add some cornstarch dissolved in water and stir until syrupy. Pour the sweet and sour wasabi dressing on the rolls. Topp with some chopped green leaves and serve

INDIAN VEGETABLE CURRY RECIPE

Ingredients:

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander

How to make vegetarian curry:

* Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegetbles are just tender.
* Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
* When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

Falafel

Ingredients:

•1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.

•1 large onion, chopped

•2 cloves of garlic, chopped

•3 tablespoons of fresh parsley, chopped

•1 teaspoon coriander

•1 teaspoon cumin

•2 tablespoons flour

•Salt

•Pepper

•Oil for frying

Preparation:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes.Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Fried Tomatoe with Garlic

4 cloves garlic, crushed

Salt and pepper to taste

1/2 small hot pepper, very finely chopped

2 tablespoons chopped fresh parsley

2 tablespoons oil

2 large, firm tomatoes, thickly sliced

Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside. Heat the oil in a frying pan over medium heat. Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy. Slide the tomato slices onto a plate, and serve immediately.

Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This type of tomato appetizer is great scooped up onto Arabic bread.

Angie's Veggie Moussaka

Angie's Veggie Moussaka

3 large eggplants

6 small tomatoes

3 small onions - or 1 large onion

2 chili peppers

handful of fresh parsley

2 tbsp olive oil

1 can chickpeas

1 can kidney beans

1 small can of tomato paste

1 tsp cinnamon

1 tsp all spice

salt and pepper to taste

Start by adding the olive oil at the bottom of your stock pot. Then chop up all the veggies and herbs and toss them in the pot as you go. Then add the can of chickpeas, tomato paste, and kidney beans, making sure to rinse the chickpeas and beans before adding to remove any unnecessary sodium and gunk they are canned with. Then I add the spices and stir well. I cooked it on a medium heat stirring occasionally for about 45 minutes until everything looks combined and cooked throughly. When it was done I added the rice. This is a great lunch to reheat throughout the week. I like to serve it with a handful of cheese, but you could leave that out.

Enjoy :)

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