An ideal day's food

Stewed Peaches
4lb fresh peaches; water to cover, 2 tsp vanilla; grated rind of one lemon. Method: Wash peaches and halve them lengthways. Cut each half into three slices and place in saucepan. Cover with water and add vanilla and lemon rind. Bring to the boil, lower heat and simmer for five minutes.

Lunch

Green lentil soup with potato (serves 4)
9 cups water; 1 1/2 cups green lentils; 1 large onion, chopped; 3 sticks celery, chopped; 8 small potatoes, quartered; 2 cloves garlic, crushed; 1 cup seitan (optional, available in health food shops); shoyu (soy sauce) to taste; 1 spring onion, chopped (garnish).
Method: Boil lentils in water until soft. Cut vegetables and add to the lentils with potato and garlic. Add seitan, if using. Cook on medium heat, covered, for 30 minutes. Add shoyu to taste and simmer for further 10 minutes. Garnish with spring onion.

Pinto Beans
2 cups pre-soaked pinto beans; 10 cups water; 1 onion, diced; 1 green pepper, diced; 1 tsp grated garlic; 1 tsp cumin; 1 tsp cayenne pepper; shoyu, miso or salt to taste.
Method: Cook pinto beans in a large pot with water for two hours. Drain the beans. Sautee onion, green pepper and garlic while adding the cumin, cayenne. Add shoyu, miso or salt to taste.Then pour in the beans and continue to sautÈ for ten minutes, covered.

Dinner

Chinese-Style Vegetables

1 large onion, sliced; 4 cups sliced cabbage; 1 large carrot, diced; 1 clove garlic, grated; 2 cups water; 1 cup snow peas; 2 scallions, chopped; 1 tsp grated ginger; 1 tbsp red wine vinegar; 1 tsp ground and roasted flaxseeds, optional.
Method: Place onion, carrot, and cabbage in a large skillet. Add garlic and two cups of water and simmer, covered, for three to five minutes. Add snow peas and scallions then simmer two minutes longer.Then add vinegar, ginger, and stir until thick. Sprinkle roasted flaxseeds over vegetables.