Beauty Without Cruelty

Ingredients:
250 gm soy granules or whole soy chunks
4 medium sized potatoes
3 onions
1 pod garlic
½ inch ginger
4-5 green chillies
5 tbsp oil
½ tsp garam masala
1/4 teaspoon turmeric
½ cup chopped coriander
100 gm semolina (rava) or bread-crumbs
Salt and pepper to taste

Method:
Soak soy granules or whole soy chunks in water for half an hour. Rinse thrice. Squeeze the water from the soy. If chucks have been used, use a mixer to grind them into small granules.
Boil potatoes, cool and mash. Keep aside.
Grind onion, garlic, ginger and green chillies into a paste. Heat 1 tablespoon oil in pan and add ground paste till it turns transparent. Add soy granules. Sauté. Add garam masala, turmeric, coriander, salt and pepper. Sauté. Add potatoes and cook till done.
Make into balls, apply rava/bread-crumbs and shallow fry in oil.

Backed Aurbergines

Ingredients:
2 large aurbergines
1 large onion finely chopped
1 small pod garlic finely chopped
1-2 vegetable Maggi Cubes dissolved in water
1 tbsp oil preferably olive oil
Pepper, chilli powder and salt to taste

Method:
Clean and wash the brinjals. Slice the brinjal into half. Scoop the flesh out of the brinjals and keep aside.
Heat the oil in a pan. Fry the onions and garlic till it is translucent. Add the flesh of the brinjals along with the dissolved vegetable maggi cubes. Add pepper, salt and chilli powder to taste. Fry all the ingredients together.
In a separate pan, take the outer cover of the brinjals and roast for 2 minutes. Keep Aside.
Fill the roasted Brinjals with the fried matter. And put for baking for 30 minutes.

Mushroom Bread

Ingredients:
250 gm fresh mushrooms
1 large onion finely chopped
1 small pod garlic finely chopped
1 vegetable Maggi cubes dissolved in water
1 tbsp oil preferably olive oil
½ tsp pepper powder
½ tsp chilli powder
1 small packet white/whole wheat bread slices or bread rolls
Salt to taste

Method:
Wash the mushrooms. Finely chop the mushrooms into small bits. Finely chop the onions and garlic.
Heat the oil in a pan. Fry the onions and garlic till it is translucent. Add mushrooms along with the dissolved vegetable maggi cubes. Add pepper and chilli powder and salt to taste. Allow to cook for five minutes.
Apply the cooked mixture on bread slices or in between the bread rolls. The rolls can be baked for five minutes or eaten as it is.

Chickpea/Potato Chat

Ingredients:
100 grams chickpeas (kabuli channa)
2 large boiled and cubed potatoes
1 medium onion
1 green chilli
1 large cubed tomato
1 tsp chaat powder
1 tbsp fresh squeezed lime juice
1 cup chopped coriander
Salt to taste

Method:
Soak chickpeas overnight in water. Pressure cook, drain and keep aside.
Finely chop the onion. Add chopped green chilli, chickpeas, potatoes, tomatoes, chat powder, lime juice, coriander, salt and mix.

Deep Fried Mushrooms

Ingredients:
250 gm fresh mushrooms
1 cup all purpose flour (maida)
5-8 cloves garlic
½ tsp pepper powder
1 tsp soy sauce
1 cup bread crumbs
Water

Method:
Wash the mushrooms and cut into half. Keep aside.
Take 2 tbsp of maida, cloves of garlic and 1tbsp of water. Grind in a mixture.
Add this mixture to the remaining maida along with pepper powder and soy sauce. Mix. Water may be added if necessary. The consistency of the batter should be very thick.
Take the mushrooms and roll them in the batter. Keep them for fifteen minutes.
Heat a pot of oil. Roll each piece of mushroom in bread crumbs and fry.

Tofu Tuna

Ingredients:
250 gm of firm tofu
Pinch of kelp powder
2 scoops vegan mayonnaise (Recipe provided in ‘Spread’ category)
2 ½ tbsp brewers yeast
A pinch of mustard

Method:
Drain tofu. Put it into a blender or crumble into pieces using your hands until curdled. Mix all the ingredients to the tofu.
Tastes good on bread or crackers.

4, Prince of Wales Drive

Wanowrie, Pune

Maharashtra, India-411040

Tel: ++91-20-2686 1166

Fax: ++91-20-2686 0016

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