Mushroom Sandwich


  • Slice bread in half lengthwise.
  • Slice peppers into 1/8 inch slices.
  • Slice onion and mushrooms.
  • In a skillet, heat oil over medium heat.
  • Add peppers and onions, cooking till they begin to soften.
  • Add mushrooms and cook till mushrooms are softened.
  • Spread mustard on each half of bread.
  • Top one half with mushroom mixture, sprinkle with cheese.
  • Place the other half of the bread on top the half with the mushroom mixture.
  • Cut into 8 slices.



Cauliflower Souffle


  • In a pot, melt butter and blend in flour.
  • Gradually add in milk and cook over low heat until thick; stirring often.
  • Add salt, cayenne and cheese and stir until cheese melts.
  • Remove from heat and add eggs, stirring.
  • Add the cauliflower and mix gently.
  • Pour ingredients into a baking dish and bake at 300 degrees F. for 1 hour and 15.


Sweet Potato Stew


  1. In a pot sauté onions and garlic over low heat until soft, but not brown.
  2. Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.
  3. Reduce heat to low and simmer covered for 5 minutes.
  4. Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.


Veg Shepherd’s Pie


  • Peel the potatoes and put them in a large pot filled with water. Boil them until they’re tender. Mash them and let them cool for a while.
  • Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
  • Heat 2 tbsp of sunflower oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs ( or egg substitutes + dry yeast flakes) and spices. Sauté for 10 minutes.
  • * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
  • Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.
  • Heat your oven at 392Ëš. Put the casserole in the oven. Cook for 40 minutes.
  • Don’t serve immediately. Let it cool for at least half an hour.
  • *Textured soy protein substitute: Use 1,5-2kg of mushrooms instead of just 1kg. Add 3-4 tbsp of breadcrumbs(optional). I used soy granules only for economical purposes.

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Falafel: Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.

Image result for falafelAdd the chickpeas, breadcrumbs, cumin, baking powder, salt, and Tabasco; continue to pulse until the batter has the consistency of cooked oatmeal.

  • Lightly oil hands and form mixture into 4 burger shaped patties.
  • Spray each patty lightly with cooking spray.
  • Let the olive oil get hot (but not smoking) in a large skillet over medium heat.
  • Fry patties for about 4 minutes on each side or until golden brown and crisp.
  • Transfer cooked patties to a paper-towel lined plate.
  • Put cooked patty into warmed pita pocket with shredded lettuce, chopped tomatoes, and sliced onions.

Serve with Herbed Cucumber Yogurt.

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Image result for falafelHERBED CUCUMBER YOGURT

To make Herbed Cucumber Yogurt: Add all yogurt ingredients to a mixing bowl; whisk to combine; cover and chill until ready to serve.