Cream Cheese (Roll-Ups) Recipe

Ingredients:
  • 1 large tortilla (I like to use the Trader Joe’s spinach flavored, but plain is also good!)
  • Tofutti cream cheese (I use plain, but you can use your favorite type)
  • 1 can black olives
  • 1 jalapeno (or spicy pepper of your choice)
Directions:
This is really really easy!
First, spread the tortilla on a flat surface. Take about half a container of Toffuti cream cheese (or less, or more, whatever you like) and spread it over the tortilla.
Second, open and drain the black olives. Take as many as you’d like (I use about 3-4 for one tortilla) and dice until very small, or pop in food processor until in tiny cubes. Sprinkle these evenly over the cream vegan tortilla.
Third, cut or process a couple of jalapeno (or whatever pepper) slices the same was as the olives. However much you use can, of course, depend on you and your guests’ tendency toward spiciness. Sprinkle these tiny bits over the cream cheese tortilla.
Finally, roll up the tortilla and cut into one inch pieces. If you’d like you can puncture each piece with a toothpick to keep them together and make consuming them easy for your guests.
If not serving right away, these can certainly be chilled!
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Kenyan Samosas Recipe


Ingredients:

  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 4 tablespoons vegetable shortening
  • 6-7 tablespoons ice cold water
  • 1/4 cup oil plus oil for deep frying
  • 1/2 onion, minced
  • 5 russet potatoes, cooked till tender and peel
  • 1 cup peas
  • 1 cup cooked tender carrots
  • 2 teaspoons minced ginger
  • 2 teaspoons ground coriander
Directions:
Dough- Mix flour and salt and rub in shortening, as if you were making pie dough. Pour 5-6 tablespoons cold water and mix until it becomes kneadable. If needed, add the rest of the water. Knead for about 10 minutes until silky smooth, let rest for 1/2 hour.

Filling

Heat oil and add onions, ginger and coriander. Saut just until onions start to brown. Softly mash potatoes so that there are still some pieces. Sit in carrots, peas, and potatoes into onions and heat slightly.

Forming & Frying

Form 6 inch circles with dough and place filling into center. Moisten edges and seal in a crescent shape. Let dry uncovered for about a 1/2 hour. Heat the oil to 350 degrees and fry samosas in small batches until browned and heated through.
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Stuffed Mushrooms Recipe

Ingredients:
  • 1 package stuffer size mushrooms, or around 3 per person
  • 1/4 cup pesto
  • 1/8 cup vegan parmesan
  • 1/8 cup bread crumbs, plain
  • black pepper
  • olive oil
Directions:
Mix pesto, parmesan, and bread crumbs together to your desired consistency. Season with pepper. Stuff into mushrooms and place on a baking sheet, drizzle with olive oil. Bake at 350 for 20-25 min until mushrooms are tender.
You can use basil pesto, walnut pesto, even sundried tomato pesto is yummy
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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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