Spicy Vegetable Curry

2 c. potatoes, cubed
1 c. cauliflower florets
1 large onion, slivered
1 c. carrots, peeled and sliced
1 medium eggplant
4 Tbsp. oil
2 - 3 garlic cloves, finely minced
one 2-inch piece ginger, finely minced
2 Tbsp. green chilies
1 Tbsp. paprika
1 tsp. ground coriander
1 Tbsp. ground cumin
2-3 Tbsp. curry powder
1 1/2 c. vegetable stock
3 c. canned tomatoes, chopped
1 Tbsp. cornstarch
2/3 c. coconut milk
1/4 tsp. cayenne pepper
salt to taste

1. Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently. Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.

2. Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.

3. Mix cornstarch and cold coconut milk together until smooth and stir into mixture. Taste and adjust the seasoning if necessary. Serve hot with Basmati or Saffron steamed rice.

Yield: 18 half-cup servings

Spicy Tempeh Roll Sushi

These rolls have a succulent meaty texture thanks to tempeh, which not only tastes awesome but is high in fiber and a complete protein!

Equipment:
Bamboo sushi rolling mat
Really sharp serrated knife
Rice cooker or pot for rice
Large preferabely glass bowl to cool rice down in
Small saute pan
Tongs, if you are going to be roasting the nori

Ingredients
For the rice1 cup sushi rice made with 1 1/4 cup water (prepare according to package directions)
About 2 Tbs Rice vinegar (do not use regular or any other kind)
1 tsp sugar
4 sheets nori*

For the filling
1/2 package tempeh (4 oz) - soy
1/4 teaspoon sesame hot chili oil or to taste
1 1/2 Tablespoons vegan mayo
1 green scallion, white part removed, sliced lengthwise into narrow strips
1 Tablespoon black sesame seeds if put inside of roll, or 1/4 cup if used as coating for "inside-out"

Directions
For the rice
Prepare rice according to package instructions. It should be something like 1 1/4 cup water to 1 cup rice. Cook till rice is tender but firm, even a little dry.

Empty hot rice into a large glass bowl. Sprinkle with about rice vinegar and 1 tsp. sugar.

Fold rice gently with a large spoon or rice paddle. Rice should be moist and have a mild vinegar flavor. Cover with plastic wrap.

When rice is slightly warmer than room temperature it's ready to work with. Meanwhile prepare the filling

Steam and cover tempeh in a small saute pan with enough water to cover it till tender & not bitter (about 10 minutes).

Mash with mayo and sesame chili oil to taste.

Layer with scallion, sprinkle with sesame, or make inside out roll. If you like, use a pair of tongs to roast the nori sheets over the oven flame for 2-3 seconds.

Scrambled Tofu Breakfast Crepes

1 lb. firm water-packed tofu, drained and rinsed
1 12.3-oz. package Mori-Nu tofu, firm or extra firm
1/4 c. nutritional yeast
1 1/2 Tbsp. imitation chicken seasoning
2 tsp. imitation beef seasoning (or Bragg's Liquid Aminos)
1 tsp. Vege-Sal, or other vegetable seasoning
1/4 tsp. garlic powder
1 4.5-oz. can green chilies
1 c. green onions, chopped
3 large potatoes, cooked, cooled and diced
10 9-inch crepes (GF if necessary)

1. Crumble both kinds of tofu into a mixing bowl. Add yeast, seasonings, and green chilies. Set aside.

2. Sauté 1 cup chopped green onions in water until water is gone. Mix in seasoned tofu and simmer approximately 15-20 minutes.

3. Serve wrapped in crepes with your favorite savory toppings, such as Tofutti Better than Sour Cream, diced fresh tomatoes, guacamole, soy cheese, salsa, sliced black olives or shredded lettuce.

Yield: Ten 9-inch crepes

Russian Millet Soup

1 cup millet
3 quarts water
2 stalks celery
2 potatoes, coarsely chopped
2 carrots, chopped
1 large onion, chopped
1/2 teaspoon salt
1 - 2 Tablespoons chicken-style seasoning
small amount of tomato juice for color (optional)

Combine millet with water, and bring to a boil. Reduce heat and simmer 20 minutes. Add remaining ingredients and cook until tender.