Ingredients

vegan margarine 100g
2 large bunches spring onions
550g small chestnut mushrooms
1 tbsp cornflour
½ tsp yeast extract
300-350ml light vegan ale
210g ready rolled puff pastry
800g floury potatoes, peeled
100ml unsweetened soya milk

Method

Preheat Oven to Gas 6/200C/400F.

1. Melt 50g of margarine in a large non-stick frying pan (you may find it easier to do in two batches). Chop the bottom 7cm part of the spring onions roughly and sauté briefly. Save the tops as you will need them later.

2. Cut the mushrooms into 5mm slices and add into the pan. Continue to sauté for 5 minutes until starting to colour, stirring to prevent sticking.

3. Take off the heat and sprinkle the cornflour over. Once back on the hob add the Marmite and 300ml of ale. Cook for a further 5 minutes or until mushrooms begin to soften. Use more ale if the mixture seems too dry.

4. Divide the mixture into 4 small soufflé/ceramic pie dishes. Cut out 4 circles of the pastry and place on top, leaving some room to rise. Brush with soya milk and make a small hole in the top to let the steam escape. Bake for 20 minutes until golden.

5. Cut the potatoes into large chunks and boil until soft but not falling apart. Drain and empty back into the pan to dry slightly. Add the remaining 50g margarine and mash very well. Finely chop the remaining green part of the spring onions and add, with enough soya milk, to make a smooth mash.

1 tablespoon hoisin sauce
1 tablespoon bean sauce
2 tablespoons rice wine or dry sherry
3 tablespoons light soy sauce
1 teaspoon sugar or honey
1/2 cup reserved mushroom soaking liquid
1 teaspoon chili paste

1 tablespoon cornstarch
1/2 red bell pepper — in 1/2 inch cubes
1/2 8 ounce can whole bamboo shoots, cut in 1/2in cubes — rinsed and drained
2 cups bean sprouts
1 scallion — thinly sliced

Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes. While they are soaking, bring 4 quarts of water to a boil and cook teh noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.

Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for the sauce. Trin and discard the mushroom stems; coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons of cold water; set aside.

Place the wok over medium-high heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stir-fry 2 minutes. Stir the sauce and add it to the wok, and continue to stir-fry until the mixture begins to boil, about 30 seconds. Mix the dissolved cornstarch and add it to the wok. Continue to stir until the sauce thickens, about 1 minute. Add the noodles and toss until heated through, about 2 minutes. Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately.

NOTES : Because of the chili paste in the sauce, this is a rather hot dish. If you prefer less spicy food, cut down on the chili paste or leave it out entirely…the noodles are still delicious without it.

Time to Prepare Appx. 1 hour
Number of Servings: 6 Calories/Serving: 345
2 med-size ripe Plantains or bananas
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Cooking Spray
1/2 C Onion, finely chopped
1/2 C Green Pepper, finely chopped
1 T Garlic, minced
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3 C Black Beans, canned (about 2 cans)
3 C Brown rice, cooked (do this first)
1 C Cilantro, minced
1 T Worcestershire Sauce
1/2 tsp Cayenne
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1/4 C Water
3 T Brown sugar, firmly packed
1 T Lime juice
1/4 tsp Cinnamon
Cook the rice. While it’s cooking,preheat oven to 375. Rinse plantains and
pat dry, trim ends. Cut a length-wise slit just through the skin of each
plantain; place on a baking sheet lined with aluminum foil. Bake for 35
minutes or until tender. Remove from oven and let cool. Peel and cut
diagonally into 1/2-inch-thick slices. Set aside.
Coat a large non-stick skillet with cooking spray. Place over medium high heat
until hot. Add onion, green pepper, and garlic, saute 5 minutes or until
tender. Stir in beans and next 4 ingredients; cook for a few minutes until
thoroughly heated, stirring frequently. Transfer to a serving platter and keep
warm.
Combine water, brown sugar, lime juice, and cinnamon in a small pan. Bring
to a boil, reduce heat, and simmer until sugar dissolves, stirring frequently.
Add plantain slices, stirring to coat. Cook two minutes or until thoroughly
heated, stirring gently. Spoon plantain slices and sugar mixture over black bean
mixture. Serve immediately.
Recipe notes: It’s much easier if you cook the bananas while the rice is
cooking, they are much easier to handle if they have time to cool before you
need to slice them.

• 1/2 cup olive oil
• 3 yellow onions, chopped
• 1 cup uncooked rice
• 1 cup water
• 2 tablespoons chopped fresh dill
• 2 tablespoons pine nuts (optional)
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 (8 ounce) jar grape leaves, rinsed in cold water
• 1 lemon, juice of

Heat 1/4 cup of the olive oil in a large skillet over medium-high heat; cook onions until soft, about 5 minutes. Add the rice; cook, stirring until rice begins to color. Cover; lower heat to low. Cook 5 minutes. Stir in the water, dill, pine nuts, salt and pepper, simmer 5 minutes. Let cool.

Place a heaping teaspoon of the filling in the center of each grape leaf with the shiny surface down. Fold the sides of the leaf over the filling; roll up loosely (the rice will swell when cooked). Place rolls in layers in a Dutch oven.

Sprinkle with lemon juice. Add remaining 1/4 cup of olive oil and 1 1/12 cups hot water. Place a heatproof plate over the rolls to prevent them from opening. Cover; simmer over low heat 1 hour. Let cool in the pan; refrigerate until ready to serve.