2 tbs Vegetable oil

3  Garlic cloves, crushed

2 Tomatoes, cut into wedges

4 oz tofu, cubed

1 lb Bean sprouts

2 Red chilies, sliced

1/4 cup Green onion, chopped

1 tsp Salt

1 tsp Pepper

2 tbs Vegetarian oyster sauce

4 tbs Cilantro leaves, chopped

Method

1.Heat the oil in a wok & stir-fry the garlic until brown.

2. Add the tomatoes, tofu, bean sprouts, chilies, onion, salt, pepper & oyster sauce. Stir-fry for 2 minutes. Serve hot, garnished with the cilantro.

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1 cup Carrots, shredded

1 cup White Chinese turnip, shredded

1 cup White Chinese celery, shredded

8 Pieces soy spiced beancurd 

3 cup Soybean sprouts (NOT mung-bean sprouts)

4 Green onions, shredded

1/2 c Nami dried black mushrooms,-soaked & shredded

1/2 c Cloud Ear dried mushrooms-soaked

2oz Bean thread noodles, soaked

1 tsp Salt (to taste)

About 4 tbs olive oil oil for stir-frying

Method

PREPARATION:

Shred in 2″ lengths: carrots, turnip, Chinese celery and bean curd. Shred onions, greens & all, into 2″ lengths. Rinse, then soak in hot water: enough mushrooms, to give specified amounts.

Shred mushrooms,  Soak bean thread noodles. Bean thread noodles are important because they soak up excess moisture from the vegetables. Vegetables should be moist but not soggy or watery after stir-frying.

STIR-FRYING: Heat 2 tablespoons of the oil until hot and stir fry vegetables in batches. Add salt to taste.

Drain off excess water, reserve. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor.) To stir-fry dried soaked ingredients, begin with hot wok, add remainder oil, then add mushroom. Stir-fry green onions, add all other ingredients to them, including noodles. Allow dish to cool before serving.

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6 large Potatoes, cut into about -6 to 8 chunks each.

2 cups green peas can be frozen if fresh is not available

3 medium sized tomatoes, chopped

2 medium sized onions, diced

2 Green chili peppers, chopped

SPICES & FLAVOURINGS

1/2 tsp Turmeric powder

1/2 tsp Cayenne pepper powder

1 tsp Garam masala powder

1 Clove garlic

A few stalks of cilantro -and assorted herbs Lemon juice, salt

1 tb Olive oil

1 1/2 c Water

Method

1. Pressure cook potato chunks and peas for about 6 minutes.

2. Dice onions, chop ginger, green chili and garlic.

3. Heat a little oil, add onions and saute until golden. Add chopped ginger, garlic, green chili now and saute’.

4. Add turmeric powder, cayenne pepper powder and garam masala powder.

5. Stir continuously until thoroughly mixed.

6. Add chopped tomatoes. Saute until tomato pieces are wilted.

7.  Add potatoes, peas from pressure cooker.

8. Top with 1-and-1/2 cups of water. Add salt according to your taste. Simmer on low heat until gravy thickens slightly.

9. Garnish with freshly chopped cilantro, squeeze a few drops of lemon juice and serve hot.

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1 Cup Millet

1 Tablespoon Oil

1/8 teaspoon Cayenne

3 Cups Boiling Water

1 teaspoon Sea Salt

3/4 Cup Carrot — grated

3/4 Cup Onion — minced

1/2 Cup Parsley — minced

1/2 Cup Flour — buckwheat

1/4 Cup Soy Flour

Spray oil

Method

Place a large pot on medium heat and add oil. When oil is hot, add millet and cayenne and stir for 2-3 minutes until millet gives off a nut-like fragrance. Add boiling salted water and reduce heat to simmer. Simmer, covered, for 35-40 minutes, adding vegetables 5 minutes before the end. Add flours to millet and vegetables, mixing well to avoid lumps. Let mixture sit for 15-20 minutes until cool enough to handle. Form millet mixture into thick patties with hands. Spray baking paper with a little oil and bake in the oven on until  lightly browned. Serve with chilli sauce.

Oven temperature 325 F

Makes 18 to 20 burgers.

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1 cup Chopped mushrooms

 l lge Onion; finely chopped

4 cups Chopped green bell pepper

3 cups Grated carrots 

 1/2 cups Chopped celery

1/2 c Sunflower seeds

3/4 cups Coarsely chopped walnuts

5 Eggs; beaten

3 cups Whole wheat bread crumbs 

1 tsp Dried basil

1 tsp Dried oregano

Salt, pepper

Heat oil in skillet. Add mushrooms, onions and green pepper and cook until tender but not browned. Combine mushroom mixture in bowl with carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and oregano. Mix well. Season to taste with salt and pepper. Line 9- x 5-inch loaf pan on bottom with waxed paper, then grease paper and sides of pan generously. Turn mixture into pan and bake at 325F 1 hour. Turn out and carefully peel away paper. (C) 1992 The Los Angeles Times

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