Nutrela Veg Manchurian (Serves 8)

Nutrela Crispies:
• 1 cup Nutrela flakes treated
• 1 cup flour
• ½ cup water
• 4 tbs. shredded onion
• Oil for frying
• ½ cup Nutrela flakes, raw
• ½ tsp. each baking powder, salt
• 3 tbs. each grated carrot; shredded capsicum
• 1 tsp. chopped garlic
1. Mix all ingredients, keep for one hour.
2. Make tiny balls flattened lumps or any desired shape and deep fry till light brown.
3. Keep hot; pour sauce on top to serve.
Sauce:
• each oil; corn flour mixed with ½ cup water and Soya sauce 2 tbsp each
• water 2 cups
• each pepper powder; sugar ½ tsp each
• monosodium glutamate(Aji-no-moto) 1 tsp
• chopped garlic; chopped green chili 1½ tbsp each
• salt ¼ tsp
• vinegar 1 tbsp
1. Lightly sauté garlic and chili. Add all other ingredients, lowering flames, boil one minute.
2. Pour hot on crispies and serve with usual accompaniments

Vegan Recipes
Vegan Pumpkin Pie

Ingredients:
1 350-g box of silken firm tofu, drained
1 heaping cup of cooked or canned pumpkin
1 to 1 1/4 cups brown or golden sugar, not packed tight dash salt
4 teaspoons blended "pumpkin pie spice"
OR:
1 teaspoons cinnamon
1/2 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoons nutmeg
1 pie crust

Method:
Heat oven to 375 degrees F.
Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes.
Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades.
Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down.
The result should be a light orange-colored paste with no lumps of tofu.
Put the paste into a large mixing bowl and add the sugar, salt, and spices.
Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired.
Bake 30 to 40 minutes or until the crusts are dark brown. Serve warm or chilled, plain or topped with whipped cream or ice cream.