• one large onion
• 2-3 cloves of garlic (or to taste)
• 1 heaping tablespoon of bazil
• 1 heaping tablespoon of oregano
• balsamic vinegar
• 5-6 cups of water
• 2 large veggie buollion cub ...

• 1 large onion, chopped
• 3 celery sticks, sliced fine
• 3 carrots, sliced lengthways, then sliced
• 1 15oz can plum tomatoes
• 1 heaped tblsp tomato puree
• 2 cloves garlic, crushed
• ...

• oil
• onion
• Jerusalem artichokes
• vegetable stock
• potatoes
• salt
• pepper
• nutmeg
• parsley

Serves 4 to 6.

Finely chop one lar ...

• 3 large baking potatos (any potatos will realy do but these are the best).
• 4 Whole leeks.
• Salt & Pepper
• Water (don't use stock)

This is probably the easiest hot ...

• 1 small head of cabbage
• 4 large onions
• 2 cloves of garlic diced
• 1 bunch of celery
• 1 large green pepper
• 1 large can diced tomatos
• 2 medium potatoes
• 4 carrots
• ...

• 2 small onions, chopped
• 1 cup uncooked lentils (they used red, I used green, since they stay more separate when you cook them)
• 2 1/2 cups water
• 1/4 cup long grain brown rice (I used short-grain), uncook ...

• 1 small cooking pumpkin
• 1/2 cup "raw" cashew pieces
• 1 tablespoon grated fresh ginger (or to taste)
• salt to taste

S ...

• 1 bowl of V8 juice (I recommend the reduced-salt type)
• 4 dashes garlic powder
• 8 dashes oregano
• 1T minced onion
• 1t cayenne pepper

Mix everything togethe ...

• 1/2 small onion, chopped
• 2 tablespoon veggie stock or water (from 2 Cups below)
• 2 teaspoon "Italian" herbs or othr fav. herb mix
• 2 Cups veggie stock or water
• 1/2 teaspoon garl ...

• 1 28 oz. can crushed *peeled* tomatoes
• Same amount of water (use can for measurement)
• 1/2 cup instant rice
• 2 teaspoon Olive oil (optional, strongly recommended)
• 2 teaspoon lemon juice (optiona ...

• 3 pounds assorted vegetables -- celery,
• zucchini and onions (heavy on the onions)
• 1 tablespoon olive oil
• 1 gallon water

1. Wash, but do not peel the vegetabl ...

• 1/2 cup dried chick peas (garbanzos), soaked overnight in plenty of water with a pinch of baking soda (substitute 2 cups drained canned garbanzos)
• a pinch of saffron threads, pulverized
• 1 teaspoon ground turm ...

• 500g of spinach or 300g of watercress
• 1 Table spoon of crunchy peanut butter (subs crushed peanuts)
• 2 Table spoons of oil
• 500 ml veg stock (use veg stock cube)
• 500 ml water
• 2 Tea spoon ...

• l large can black beans
• 4 large potatoes
• 2 heaping teaspoons of minced garlic
• 1/4 cup olive oil
• 2 medium onions
• 2 carrots, chopped
• 1 can white kernal corn
• 1 cup white vinegar
• 1 te ...

• 2 cups boiling water (if you're going to put it in a container for the next day only boil one cup and add one cup cold water after everything else has been mixed in, so the lid won't pop off when you cool it!)
• 2 teaspoon ...

• 2 cups lentils, washed
• 2 large onions
• 5 medium-large tomatoes or 7 smaller ones (this ingredient varies in quantity)
• 3 tablespoon canola oil ...

• 4-6 idaho potatoes, cut into even sized chunks
• 4 carrots, sliced into bite size pieces
• 1 can or garbanzos, or soaked equivalent
• 1/2 medium onion, chopped
• 1/2 tablespoon Olive oil
• ample curry p ...

• 4-6 cloves garlic (to taste), crushed
• 1 large yellow onion, chopped
• 1 large green pepper, chopped
• 2 cups sliced mushrooms
• 1/2 cup vegan cooking wine
• 16 oz can dark red kidney beans
• 2 l ...

• 1 cup pearly barley
• 4 cups water

Combine the barley and water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes ...

• 1 medium eggplant, don't peel, just chop
• 2 medium zucchini, chopped
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 or 3 ripe tomatoes, chopped, (or use canned)
• 2 cans garbanzo beans (chick peas), drained ...