Wash well the zucchini. Thinly slice them (slices should be 2 millimeters thick, but no more). Prepare a marinade with the juice and pulp of 1 or two lemons (depends on their dimensions), [view it...]

I don't really use exact amounts for everything. Pretty much just use as much as you like.

Cook the onion and garlic (and ginger if it's fresh) in the oil until they're soft but not quite d [view it...]

Sort and wash lentils. Combine with water and next 5 ingredients in pot. Bring to a boil, reduce heat, let simmer 1 1/2 hours. Stir occasionally and add more water, if needed. When done, r [view it...]

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Rinse and soak beans for a couple of hours in at least 3 1/2 cups of water in a medium saucepan. Bring beans to a boil over medium heat, add half the ginger, the chili powder, and [view it...]

Reheat the chopped onion, the red pepper and the garlic cloves (crushed) in the oil till the onion become translucent. Put the corn in the saucepan (if you have a wok, better!). Then, you [view it...]

Heat oil in a skillet. Add the potatoes and fry until golden. Set aside. Place the rice and all but 1/3 cup of the broth, the margarine, and salt in a large pot. Bring to a boil. When the wat [view it...]

Peel and cut the potatoes to 1/4" thick slices. Cut the top and bottom off the eggplant and cut into 1/2" thick slices. Place potatoes and eggplant onto broiling pan, and drizzle with olive o [view it...]

A very simple but very delicious dish. The key is in the onions: peel and slice or dice them, then fry them slowly in some olive oil until they are golden brown. They will shrink considerab [view it...]

Heat 1 tablespoon oil in hot wok. Heat balance of the oil and fry in order; garlic, onions,chilli paste, potatoes, tofu. Add Noodles and fry, then add bean sprouts and stir. Sprinkle with T [view it...]