Stuffed Mushrooms


  • Two packages mushrooms
  • Bread crumbs
  • One clove garlic
  • One onion
  • 2 stalks of celery
  • Olive oil
  • Grated vegan parmesan cheese (optional)
  • Directions:

    Cut up the onion into small pieces or use a food processor. Cut up the clove of garlic and two stalks of celery also into small pieces (or use a food processor).

    Take the stems off of the mushrooms. Pull them out easy so they come out clean and do not break apart.

    Cut up a few mushroom stems or use a food processor. About the same amount of cut up mushroom stems as cut up celery.

    Take the cut up onion, garlic, celery, and mushroom stems and put them into an oiled frying pan over medium heat. Stir and let them get soft. Remove and put them into a mixing bowl.

    Add the bread crumbs a little at a time. You may need to add a little warm water as you go. This is where, if you'd like, add some grated vegan parmesan cheese. The stuffing should be a bit moist.

    Preheat the oven to 400 degrees.

    Stuff the mushrooms.

    Place the mushrooms on an oiled cookie sheet. Put into the oven for about 20 minutes.

    Eat. Be happy. Enjoy.

    Serves: Approximately 25

    Preparation time: 30-45 minutes.

    Asian Cole Slaw


  • One large cabbage, shredded
  • Four green onions, chopped
  • One cup slivered almonds, toasted
  • 1/4 cup toasted sesame seeds
  • Three tablespoon dark sesame oil
  • Three tablespoon rice vinegar
  • One teaspoon salt
  • One teaspoon black pepper
  • One teaspoon grated ginger
  • Directions:

    Combine all above ingredients in a bowl and stir

    Feel free to switch up the kinds of nuts, cashews or peanuts instead of almonds. For a sweeter salad, add 1/8 cup of sugar and garlic.

    Feel free to add drained, firm tofu to the mix, but drain it and pre-marinade it in the dressing ingredients.

    Serves: 5

    Preparation time: 20 minutes.

    Greek Salad (Choriatiki):

    Ingredients :

  • Feta cheese
  • Six small tomatoes or 3 large ones
  • 1/2 cucumber
  • One green pepper
  • 2-3 spring onions
  • 3-4 parsley
  • 4-5 tablespoon olive oil (optional)
  • salt (optional)
  • Directions:

    Cut the tomatoes in pieces.

    Peel the cucumber.

    Cut the cucumber in round slices.

    Cut the green pepper in strips.

    Cut the spring onions in small pieces.

    Cut the parsley leaves into small pieces (throw away the branch).

    Throw everything in a bowl. Optionally add olive oil and salt. Stir and serve.

    Serves: 2-3

    Preparation time: 10 minutes.

    Rich Tomato Spaghetti Bolognese
  • Ingredients:
  • One tin chopped tomatoes
  • One carrot grated
  • One tablespoon tomato puree
  • pinch oregano
  • 1/2 teaspoon ground garlic
  • One bay leaf
  • Four large mushrooms chopped
  • 1/2 green pepper chopped
  • One vegetable stockcube
  • Three oz of wholemeal spaghetti
  • Directions:

    Melt stockcube in a little boiled water, add tin of chopped tomatoes, pinch of oregano and bayleaf.

    Stir in crushed garlic and tomato puree.

    Next add the chopped pepper and simmer for 10-15 minutes.

    Then add the chopped mushrooms and continue to simmer for another 5 minutes.

    Cook your spaghetti and serve with vegetarian cheese grated over the top.

    Very low calorie and delicious meal.

    Serves: 2

    Preparation time: 20 minutes.