Eggplant and Bell Pepper roast sandwich

1 large eggplant
3 bell peppers different colors
1 tablespoon chopped garlic or to taste
3 tablespoon oil
a few parsley leaves
salt and black pepper to taste

Eggplant and peppers cut into same size strips.  

Place a greased aluminium sheet over a broling tray.  Arrange the chopped eggplant and bell pepper evenly over the aluminium sheet.  Coat the vegetables with a little oil. 

Broil the vegetables for 12 minutes or until it is done on top rack close to the heating element without touching it.  Keep and eye on it while broiling.

Heat a pan with 3 tablespoon of oil add chopped garlic saute for a few seconds add chopped parsley saute add the broiled veggies add black pepper and salt mix.

Assemble the sandwich with grilled soy slices, cucumbers, tomatoes, avocados, olives, or as per your choice.

The eggplant and bell pepper roast can also be served as and appetizer or side dish.



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Chocolate Chips Cookies easy vegan recipe

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2 1/2 cups All purpose flour
2 cups or (12oz packet) chocolate chips
1 cup chopped walnuts
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup light brown sugar
3/4 cup cane sugar (or granulated sugar)
1 cup almond milk (or any milk)
1 teaspoon vanilla extract
1 cup oil
1 teaspoon baking soda dissolved in 1 teaspoon in vinegar

First mix the dry ingredients.  To a large bowl add the all purpose flour, baking powder, and salt and mix.

In another bowl mix the wet ingredients, cream sugar, almond milk and vanilla extract.  When the sugar is almost dissolved, add oil and mix, add the baking soda and vinegar mixture mix, and set aside.

Add walnuts to the flour mixture and stir.  Add the wet mixture to the flour mixture and mix.

Finally add chocolate chips and mix.

Drop about 2 tablespoon of cookie batter on a greased baking sheet, leaving enough room between for the cookies to expand while baking.

Bake at 350 degrees Fahrenheit, for 15 minutes in the middle rack of a pre-heated oven.  Makes 32 cookies

These irresistible cookies disappear fast as soon as they are baked.

Quinoa and Black Beans Patties

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Ingredients: 
1 can black beans rinsed and drained
1 cup cooked quinoa (if you are planning to cook the quinoa 1/4 cup raw quinoa yields approximately 1 cup cooked)
1/2 cup loosely chopped parsley with stalks removed
1/2 cup loosely chopped basil with stalks removed
1/2 cup loosely chopped rosemary with stalks removed
Note the herbs - basil, parsley and rosemary can be substituted with Italian seasoning approximately 2 teaspoon

3 tablespoon oil
1 teaspoon fennel seeds
1 cup chopped tomato
salt and black pepper to taste
1/2 cup bread crumbs

Preparation:
Heat a pan on medium heat with 3 tablespoon of oil.  When the oil is warm add fennel seeds.  When the fennel seeds darken add the chopped tomato, mix add the chopped herbs, mix, cover and cook for 4 to 5 minutes.  After the tomato is cooked add the rinsed and drained black beans, quinoa, add salt and black pepper and mix, add bread crumbs, mix nicely allow it to cool before making patties.  Makes 6 patties.

Heat a skillet with a little oil and fry the patties on both sides until brown.

Serve on a bun with vegan mayonnaise, tomato, lettuce or serve with your choice of ingredients. 

Chickpeas Patties easy vegan recipe

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Ingredients:
1 (19 oz) can chickpeas or garbanzo beans
1/2 cup chopped red bell peppers
2 teaspoon fennel seeds
2 teaspoon Italian seasoning
A few parsley leaves
3 tablespoon oil
salt and black pepper to taste
1 tablespoon of lemon juice (optional)
1/2 cup bread crumbs

Preparation:  To a pan on medium heat add the oil.  Wait for the oil to get warm.  Add the fennel seeds, when the fennel seeds sizzle add the Italian seasoning, mix and saute it for a few seconds, add the chopped bell pepper, mix, cover and cook until the bell pepper is soft, takes 4 to 5 minutes.  When the bell pepper is cooked turn the heat off and add the parsley mix and allow it to cool.

To a mixing bowl add the washed and drained chickpeas, the red bell pepper mixture, bread crumbs, black pepper, salt to taste and the lemon juice mix it and mash it to form a dough.  Shape into rounds and form patties.

Heat a griddle on medium heat, add some oil to it.  When the oil is warm add the chickpeas patties and cook on both side until golden brown.

Makes 6 patties.

Packed with flavor quick and easy to make.  These patties are delicious beyond imagination.  Serve with pita bread, buns or chapatis, with guacamole, pesto, mustard sauce or salad. 



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