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1 fresh, ripe mango, peeled and cubed
4 curly red lettuce leaves
1/2 tsp. fresh lime juice
1 Tbsp. shredded coconut
1 red cherry for garnish. optional
Place the lettuce leaves on a plate and arrange the mango cubes on top. Sprinkle with lime juice, then coconut. Garnish with cherry on top if desired.
Curtis & Paula Eakins
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1 c. fresh tomatoes, chopped
1 c. onions, chopped
1 garlic clove, minced
1/4 tsp. freshly grated peeled ginger, or to taste
1/4 c. peppermint leaves
4 Tbsp. fresh lime juice
1/2 tsp. sea salt
1. Place tomatoes, onions and lime juice in blender. Blend until puréed. Add garlic, ginger and salt and blend.
2. Add peppermint leaves to mixture in blender and pulse just until the peppermint is chopped.
3. Spread mixture on sliced whole grain french bread and serve.
This chutney can also be served on crackers, toast or tortilla chips. Extra chutney can be placed on the side for a dip.
Curtis & Paula Eakins
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Curried Chickpeas and Potatoes
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2 large raw potatoes, peeled and cubed
1 medium onion, chopped
3 cloves garlic, chopped
2 c. warm water
1 Tbsp. curry powder
1 Tbsp. chicken style seasoning
1 tsp. sea salt
2 c cooked chickpeas or garbanzos
1 Tbsp. olive oil
1 package mock chicken strips
6 medium whole wheat tortillas, soft and warm
1. Dissolve curry powder in 1/4 cup of the warm water. Set aside. Heat olive oil in a large saucepan. Add garlic and onion and saute until onions are translucent. Add curry and water mixture and cook until slightly thickened.
2. Add potatoes and remaining water and cook until tender. Then add cooked chickpeas, mock chicken strips and chicken style seasoning. Simmer until thoroughly heated.
3. Place some of the filling in the middle of a warmed tortilla, roll and fold ends up. Serve warm.
Curtis & Paula Eakins
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1 medium eggplant
1 Tbsp. soy margarine
2 c. fresh tomatoes, chopped
1/2 medium red pepper, chopped
1/2 medium green pepper, chopped
2 garlic cloves, minced
1 medium onion, chopped
1 tsp. sea salt
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. fructose
1/4 c. seasoned dry bread crumbs
1/4 c. vegan Parmesan cheese alternative
3 Tbsp. soy flour
1/4 tsp. ground cayenne pepper, opt.
1. Peel and chop eggplant and place in an oil-sprayed 8 x 8” glass baking pan. Heat margarine in a medium skillet. Add onion, garlic, red and green bell pepper and saute until onions are translucent.
2. Add tomatoes, salt, fructose, onion powder, garlic powder and cayenne and cook until bubbly. Add soy flour and heat until thickened. Pour tomato mixture over the eggplant. Spread evenly.
3. Mix bread crumbs and Parmesan alternative and sprinkle over eggplant and tomato mixture. Bake, covered, at 350 degrees for 25 - 30 minutes. Remove cover and broil for 5 minutes, if desired.
Curtis & Paula Eakins
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2 ripe plantains
2 Tbsp. soy margarine, melted
1/2 c. orange juice
2 Tbsp. grated orange rind
2 Tbsp. honey
1/2 tsp. sea salt
1. Peel plantains and slice in half lengthwise. Place in the bottom of an 8 x 8” glass baking dish.
2. Combine orange juice, honey and sea salt and pour over the plantains.
3. Sprinkle with grated orange rind and bake uncovered at 350 degrees for about 30 minutes
Another nice way to prepare plantains is to peel and slice them and heat in a skillet with a little soy margarine until plantains are soft and golden.
Curtis & Paula Eakins
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