Veggie Chili

1 onion, finely chopped
1 carrot, grated
4, or so, mushrooms, finely chopped
4 cloves garlic
tomato juice, or whizzed tomatoes
water
chili powder
cumin
vinegar
soy sauce
hot sauce
scant drop curry paste
1/4 cup french lentils
1/4 cup quinoa
1/4 red lentils
1 can chick peas

Sautee onion, carrot, and mushrooms. Add curry paste, chili powder and cumin, then garlic. When garlic is smelling good, add tomatoes, water, green lentils, and quinoa. (Red lentils cook very quickly and should be added later with the chickpeas, which, of course, are already cooked.) Season with vinegar, salt, soy sauce, and hot sauce. Thin, if necessary, with water or tomatoes.

Broccoli with Chinese sauce

1 head broccoli, cut into florets with stems
soy sauce
chili garlic sauce
honey
rice wine vinegar
vegetable oil
corn starch slurry

Partially cook broccoli, steaming is good. Heat oil then add broccoli, followed by all the ingredients except the corn starch slurry. When broccoli is cooked and tender, add the slurry and cook until thickened into a sauce.

Chinese Egg and Tomato

4 eggs
2 large tomatoes, chopped
sesame oil
vegatable oil
salt
sugar
soy sauce
corn starch slurry

Beat eggs thoroughly with drip of water. Fry in oil, a la omelette. When nearly cooked, move eggs to one side of the pan. Add tomatoes, salt, sugar. Simmer for a minute, then add slurry to thicken sauce. Break eggs apart into bite size pieces, mix with the tomatoes. Season with soy sauce. Serve over noodles

Gazpacho

1 large can tomatoes
1 cucumber
1 clove garlic
olive oil
sherry vinegar
water
salt
peri-peri sauce

Pimento Cheese spread

1 package sharp cheddar cheese, finely grated
2 tblsp cream cheese
chopped pimentos
1 tblsp mayonnaise
1 tblsp mustard
dash worchestershire
dash hot sauce
dash ketchup
cream, to thin to consistency