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TACO SALAD
INGREDIENTS:
Avocado
Green Onions
Nacho/Taco Chips Lightly salted or baked
Re-fried beans
Romaine and Green leaf lettuces
Soya cheese
Soya Sour cream
Tomatos
Veggie ground round Mexican flavour
*Heat Re-fried beans
*Cook Veggie ground round with a litlle Extra Virgin Olive oil
*Fill a bowl with the lettuces
When beans and ground round are cooked, pile atop of lettuces
*add a couple scoops of soya sour cream
*a couple scoops of salsa
*Crush Nacho/Taco Chips into bit size pieces over top of mixture
*dice tomatos
*dice green onion
*stir all together
*Grade Soya Cheese and Spinkle ontop of mixture
*Cut Avocado into thin strips and lay over top
*Thinly slice a handful of Olives and cover top
(This salad goes soggy if left al ong time, if you are planning on eating it for left overs the next
day, or if you are expecting your company to be late, don't put the nacho/taco chips in the salad until you are ready to eat
i,t and only put it on your own serving)
THAI SALAD
INGREDIENTS:
Carrot
Extra Virgin olive oil
Large Green Onion
Linguine Noodles
Peanuts
Peanut butter
Romaine and Green leaf lettuces
Seasame seeds
Soya Chicken
Soya Sauce
+Peanut Sauce
*heat as small ammount Extra Virgin olive oil
*slowly add large heaping spoons of Peanut butter, constantly stirring it until it
becomes a sauce
*add Soya Sauce, to taste
*then when it thickens up, add Water, more if you want a 'soupy sauce', & less if you want
a thick 'stewy sauce'
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*Cook Linguine Noodles, when done, drain and add to Peanut Sauce mixture, constantly stirring,
keep on low heat
*Make a bed of a mixture of Romaine and Green leaf lettuces, on a seperate plate for each
person you are going to serve
*Grill Thin strips of Soya Chicken in a sauce pan on medium heat
with a small ammount. Extra Virgin olive oil, when cooked
*add a handful of Peanuts, without skin and cut in halfs, roast on low heat don't burn, brown, add
a small ammount of Extra Virgin olive oil, keep the heat very low.
Now that everything is cooked, cut and prepared
*add Peanut Sauce mixture with Linguine Noodles, evenly covering the bed of Romaine
and Green leaf lettuces
*When nuts and soya meat are cooked to a golden brown, place atop
*Cover lightly with Julliened Carrots
*& Chopped Green Onion
*then Sprinkle with Seasame seeds
(the best place to find 'soya chicken' is in a chinese market, or a chinese vegetarian restaurant
with a refridgerator that sells it's soya products, if you can't find soya chicken, try a canned soya meat, u want it in thick
pieces or strips. This recipe is also excellent with no soya meat.)
 CREAM OF ASPARAGUS SOUP
INGREDIENTS:
Asparagus,( fresh or canned trimmed and coarsely chopped)
*leave heads aside
Black pepper
Garlic
Margarine
Onion, (white)chopped
Potato, peeled and diced
Soya milk
Soy sauce
Vegetable broth
Water
White salt
*Melt margarine in a pot or pan.
*Add onions, saute until tender,
*Add water, vegetable broth, stir. Bring to a boil.
*Add diced potatoes and chopped asparagus.(remember to leave out the heads) Reduce heat,
and simmer for about 20 minutes.
*Puree soup in a food processor or blender in batches. Return to pot.
*Stir in Soya milk, soy sauce, and black and salt.
*Bring soup just to boil. Adjust seasonings to taste.
*Add Asparagus heads
Serve hot.
CURRIED SOYA LAMB HOT POT
INGREDIENTS:
Carrots
Corriander
Curry
Onions
Garlic
Potatos
Soya lamb
*Cut vegetables into chunks
*Grill soya lamb with Extra Virgin Olive oil and add a little curry
*Put all ingredients in a slow cooker pot
*Season to taste
*Cover and cook in the oven until it's bubbling
(If you can't find Soya lamb, use a canned or frozen soya meat in chunks)
STEW
INGREDIENTS:
Carrots, cut into 2 inch pieces
Celery, cut into 2 inch pieces
Black pepper ground
Cayenne pepper ground
Garlic, chopped, not to finely
Italian seasoning (including oregano)
Mustard
Onion (white), chopped
Potatoes, peeled and cubed
Red wine
Soya meat cubed or chunks(canned or fresh or frozen)
Sea salt
Seasoned salt
Tomatoes (canned whole peeled )
*Open cans of stewed tomatoes and empty in a large pot,
*add water and turn heat on high
*Chop all ingredients and dump into boiling pot
*season to taste
-continue to add small ammounts of water and stir, whenever it begins to get a 'skin' on it
-let cook on medium to high for a few hours,
-turn to simmer until ready to serve
(this is a slow cook stew, the longer it can simmer, the better it will taste. Once carrots and potato
have lost their crunch, and all the flaours have settled in, it is ready)
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