Baking Powder Biscuits Recipe

Ingredients:

• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons vegan margarine
• 3/4 cup water

Directions:
Mix together dry ingredients. Add vegan margarine and water, mix with fork. When dough forms a ball knead it for at least one minute. Roll out to 1/2″ thick. Cut with the edge of a cup or glass.
Bake at 450 degrees for 12-15 minutes.

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Vegetable Samosas Recipe

Ingredients:

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1 cup soymilk
• 2 small potatoes
• 1 small onion
• 1 clove garlic
• 1 carrot
• 1 tablespoon freshly grated ginger
• 1 1/2 cups green peas
• 1 teaspoon ground coriander
• 1 teaspoon India Chef Korma sauce
• 2 tablespoons lemon juice
• olive oil

Directions:
To make the dough for these samosas:
Put flour and salt in food processor with dough blade. Mix. Add soymilk. Mix and pulse until dough forms a ball. Add additional flour if needed. Remove dough and knead for one minute. Cover dough tightly and refrigerate. The dough should be pretty soft.

To make the filling:

Peel, quarter, and boil potatoes. Lightly mash (leave some chunks). Saute (in a small amount of olive oil) onions, garlic, ginger, korma, coriander, cayenne and salt until onions are soft. Add peas and lemon juice about half way through. Combine potatoes and onion/peas mixture. Let cool for at least 15 minutes before filling pastries.

To assemble:

Preheat the oven to 425 F (220 C) Make 12 1 inche balls from the dough. Flour hands and rolling pin. Get a small bowl of water and a fork. On a clean floured surface, one at a time, roll the dough out into a 5 or 6 inch circle. Put filling in center of circle. (it really will all fit in the 12 samosas if you do it right.). Use your finger to apply water around the edges of the dough to make it sticky. Pull dough together to make crescent shape. Crimp edges firmly with fork. Place samosa on cookie sheet.
Bake 15 minutes at 425, turn over and bake 10 minutes at 375. Remove from sheet, place on a plate and let them cool.

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Macaroni Goreng-Indian Fried Macaroni Recipe

Ingredients:

• sliced green chilies
• freshly ground red chili paste or hot chili sauce
• tomato sauce
• quartered tomatoes
• boiled and diced potatoes
• crumbs of firm tofu
• sliced onion
• bean sprouts
• finely sliced cabbage
• yellow noodle (oil noodle)
• salt

Directions:
Heat oil and fry onion well. Add crumbs of tofu, tomatoes, potatoes and cabbage. Next, throw in noodles and bean sprouts, and fry for a short while. Throw in green chilies, red chili and fry briefly. Season with, salt, tomato sauce and chili sauce.
Serve with sliced cucumber and tomato sauce.

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Oatmeal Squares Recipe

Ingredients:

• 2 cup instant oats
• 1/4 cup vegan brown sugar
• 1/4 cup raisins
• 1/2 to 1 teaspoon cinnamon
• 1/2 cup vegan margarine
• 1/4 cup corn syrup

Directions:
Mix oats, raisins, vegan sugar, and cinnamon in mixing bowl. Stir in vegan margarine and corn syrup. Press into lightly greased 9″ square microwave safe dish. Microwave uncovered on high for 2 minutes. Refrigerate for 15 to 20 minutes before cutting. enjoy..

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Lettuce Tacos Recipe

Ingredients:

• 3/4 cups chopped cashew nuts
• 1 1/2 cups chopped celery
• 4 to 5 tablespoons sesame garlic sauce (I use Iron Chef brand)
• 2 teaspoons vegan brown sugar
• 1 head of lettuce
• vegetable oil
• chopped ginger
• minced onions
• minced garlic

Directions:
Before cooking, chop celery into small pieces, and crush cashews so that each cashew is broken into about 4 pieces. Mix the Iron Chef Sesame Garlic sauce with about 2 teaspoons of vegan brown sugar.
In a skillet, pour vegetable oil so that it covers the bottom of the skillet. Sprinkle the oil with freshly minced onions, minced garlic, and chopped ginger.
Pour chopped celery into skillet and stir fry for about 10 or 15 minutes on medium to high heat.
Pour chopped cashews into skillet and stir fry for about 3 to 4 minutes on low to medium heat.
Remove skillet from heat and mix sauce in evenly with celery and cashews.
Prepare each serving inside a single lettuce leaf.
Serves: 5-6 (depending on your appetite!)

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Korean Vegetable Pancakes Recipe

Ingredients:

• 1 cup of Korean “Buchim” pancake mix
• 1.5 cups of water
• miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.)
• extra virgin olive oil (or other light cooking oil)
• 1 tablespoon sesame oil
• sprinkle of sesame seeds
• 1/2 soy sauce

Directions:
This recipe is a lot like the “scallion pancake” appetizer that you find at many Chinese restaurants. You can buy the “buchim” mix at any Korean grocery store. This is basically just a mixture of wheat flour, salt, vegan sugar, and baking powder. So if you can’t find a Korean grocery story near you, you can easily make the pancake mix yourself.
To prepare this dish, first chop up any vegetables you want to put into the pancakes. I suggest zucchini, onion, scallion, enoki mushrooms, and even Korean kimchi. Traditionally, the vegetables are cut into thin slivers or are diced.
Mix the water, pancake mix, and vegetables together in a bowl. With a little olive oil or other cooking oil in the pan, fry the pancakes till brown on either side. Over a medium heat, this should take about 5 minutes on each side. Make sure the pancakes are quite thin. If they are too thick, the inside will be goopy and the vegetables won’t cook fully. Properly cooked, these pancakes shuld be light and somewhat crispy, not thick and fluffy like regular pancakes.
Dipping Sauce: Mix sesame oil, soy sauce, and sesame seeds in a small bowl. You can also add dried and crushed seaweed if you like.
Cut the cooked pancakes up into several slices (like a pizza). Serve hot with dipping sauce. I also recommend dabbing the pancakes with a paper towel to remove any excess cooking oil.

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