Simple Potato Dumplings

3-4 large potatoes
- grated on small grater
Semolina flour
Salt


Grate the raw potatoes. Start mixing the semolina flour into the potatoes until you get thick dough like for gnocchi. Add little salt.

Boil Large pot of water. Add salt.

Use a table spoon to make dumplings and drop them into the boiling water. About 5-6 at the time. Do not over crowd the pot. They are done when floating on the surface.
Place in bowl with some warm olive oil to prevent sticking.

Red Cabbage Salad

1/2 small head of red cabbage
- grate or cut on potato grater
2-3 carrots
- grate on small grater (like for ginger or such veggies)
1-2 apples
- peal and grate on potato grater

Dressing:
1 lemon
2 tbsp olive oil
1 tsp sugar
salt to taste
2 tbsp or to taste of Horseradish pickled or freshly grated

Mix all together and chill. Taste great the next day.

Butternut Squash Soup

1 onion chopped
1 tbsp Oil for sauteing the onion
1 Butternut squash - Pealed, seeded, chopped
1 large carrot - chopped
3 cups of water
1 cube vegan broth or powder (check the directions for quantity or to taste)
1 tbsp of dry parsley flakes or use fresh parsley
vegan Sour Cream (Optional)

Saute the chopped onion.
Add squash and carrot and water.
Cook to soft.
Add the broth.
Puree with the hand held wand or in food processor.
Add the parsley.

Serve with a tsp of vegan Sour Cream in the middle of the plate.

Broccoli-slaw

3 stems of broccoli (no flowers just the left over stems)
1 large carrot
1 apple
1/2 cup raisins
2-3 full spoons of vegenaise (vegan mayo)

Soak the raisins to rehydrate them a bit.
Grate the broccoli, carrot, and apple. Add the soaked raisins to the vegetables and mix and toss with mayo.
Chill in a fridge for little bit and serve.

You can add hand full of chopped walnuts too.

Summer Millet Salad

2 cups cooked Millet

Dressing:
2 tbsp Olive Oil
1 tbsp Maple syrup
1 lemon
Pinch of salt or to taste

1 box of Raisins
1/2 cup pan roasted pine nuts
2 stalks Celery finely chopped
1/2 Bell pepper finely chopped
1/2 Red Onion finely diced
1 large tomato chopped in small pieces
1/2 bunch of Cilantro chopped

Mix it all together and enjoy.

Tips:
You can use different kind of small grains than just millet like quinoa or couscous.

Any kind of favorite nuts like chopped walnuts or pecans or even almonds.

Bo Appetite!

Barley Eggplant Salad

2 cups uncooked barley

1 red onion
oil to saute
1 Eggplant
1/4 cup white wine or water

Dressing
2 tbsp Tahini
1 lemon
pinch of salt
1 bunch of Fresh Parsley finely chopped

Cook the Barley. You can pre-soak it for several hours to overnight before you cook it. The unhulled barley stays a bit tougher.

Wash and slice the eggplant in 1/2 inch circles. Place in colander and sprinkle with salt. Let sit for a while. You can make the dressing and cut the onion. Then cut in cubes.

Mix the hummus and lemon juice in a slat bowl and add salt to taste (optional)

Dice 1/2 of the onion and saute with oil for about 4-5 min. Add the cubed eggplant and saute till soft, but not mushy. Keep adding the wine as it soaks in while cooking.

Chop the parsley and finely dice the second half of the onion. Add to the bowl with the dressing.
Drain the cooked barley and mix into the dressing mixture while warm.
Add the sauteed eggplant and toss thoroughly.

You can eat it warm, but it's great the next day when all the flavors mix.

Bon Appetite

Tomatos & Garbanzo Pasta Sauce

1 onion chopped
2 tbsp Oil for sauteing the onion
1 can Garbanzo Beans - undrained
1 can Crushed Tomatoes
1 tbsp Molasses
Splash of Red Wine - Optional
Garlic & Onion Powder
Herbs to taste - You can use fresh Basil, Oregano or Dry Italian Mix
1 tsp Salt or to taste

Sautee the onion with oil for about 3 min till nicely light brown.
Add garbanzo beans with liquid and smash with potato masher.
Add crushed tomatoes. Bring to bubble and then continue to cook on low for about 10 min while you wit for pasta to cook.
Add all the rest of the ingrediences: Wine, Molasses, and the spices and herbs.

Ready to serve.