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Yummy Israeli Salad

Ingredients (use vegan versions):

* 1 plum tomato (or any other kind - I prefer these)
* about 1/3 cucumber
* 1 or 2 stalks spring onion
* 3 or so tablespoons olive oil
* salt (and pepper if you want) to taste
* hummus
* mini pitas

Directions:

Chop up all the veggies realy well so that they still have
texture but you don’t have to chew that well to get them
down. At least, that’s my recommendation. Then add the olive
oil (you might not need as much as I called for - I never
measure anything). Add the salt and mix everything together.
Then shove the concoction into the mini pitas and serve
with hummus spread on top. YUM!!!

Serves: 1 - 2

Preparation time: 5 - 10 min

Pasta and Avocado Salad

Ingredients (use vegan versions):

* 1/2 lb angel hair pasta
* 1 ripe avocado
* juice of 1 lemon
* 3-4 tablespoons sesame oil
* 1 tablespoon sesame seeds
* 1 clove garlic, crushed
* crushed red peppers to taste

Directions:

Put the pasta on to boil. Meanwhile, peel avocado and remove
pit. Cut into small (1/4″ or so) chunks. Add remaining
ingredients and stir to coat avocado. When pasta is finished
cooking, drain and rinse well with cold water until pasta is
chilled. Add to avocado mixture and mix well.

Lemon and Sesame Brown Rice Salad

Ingredients (use vegan versions):

* 1-2 cups short grain brown rice
* 2 large ripe avocados
* 1 tin corn kernels (no added salt/vegan sugar)
* 1/4 cup soy sauce
* 1 tablespoon sesame oil
* juice of 1 lemon
* Japanese rice seasoning mix (I use Genki Vegetable Seasoning Mix)

Directions:

Cook rice by the absorption method
(twice as much water as rice) so it has
a slightly sticky consistency when
cooked. It should then be cooled to room
temperature.

De-seed avocados and cut flesh into
cubes. Mix avocado and drained corn
kernels into rice.

Shake all dressing ingredients (soy
sauce, sesame oil, lemon juice) together
in a jar. Pour over rice and mix
thoroughly- it should result in a creamy
mixture at the bottom as it mingles with
the avocado.

It may not look like much dressing, but
the flavor is intense. Try it first
before increasing quantities.

Top with a sprinkle of the Japanese rice
seasoning.

A yummy side salad or quick lunch, which
is also a good way to use up left over rice.

Note: the Japanese rice seasoning I use
is made of powdered dried vegetables,
spices, crushed nori and black and white
sesame seeds. Should be found at an
Asian supermarket or specialty store.

Minted Potato Salad

Ingredients (use vegan versions):

* 4 medium potatoes
* 1/2 cup chopped fresh parsley
* 3 tablespoon vegetable oil
* 2 tablespoon lemon juice
* 1 tablespoon chopped fresh mint
* 1 garlic clove, minced
* pinch of pepper

Directions:

In a saucepan, cook potatoes in boiling water until tender. Peel and
cube; place in medium bowl. Combine remaining ingredients in a small
bowl. Add to potatoes and mix well. Chill at least 1 hour before
serving.

Serves: 6

Preparation time: 20 min

Macedonian Salad

Ingredients (use vegan versions):

* 2 small eggplants
* 2 medium tomatoes
* 2 scallions
* 1 cucumber
* 1 green pepper
* 1 sweet red pepper
* chopped parsley

Marinade:

Ingredients (use vegan versions):

* 2 cloves crushed garlic
* 2 tablespoon dry vegan red wine
* juice from 1 lemon
* 1/2 cup vegan wine vinegar
* 1/2 teaspoon sale
* black pepper
* 1 teaspoon bazil
* 1/2 teaspoon each oregano & thyme
* 1/2 teaspoon oregano & thyme
* I added more vinegar to make it enough liquid

Directions:

Slice peel & lightly sale eggplant. Let stand 10 minutes. Broil until brown on
both sides. Don’t undercook or overcook. Slices should be just tender enough
so fork can slide in.

Prepare marinade. Chop the still-warm eggplant into bite-sized chunks, cover
with marinade & let it absorb as it cools. Chill marinating eggplant for 2
hours.

Just before serving, cut the other vegetables into small chunks & toss with
eggplant.

Serve on greens, topped with yogurt.

Healthy Bean and Tomato Salad

Ingredients (use vegan versions):

* 1 (15-1/2 ounce) can of garbanzo beans
* 3 tablespoons olive oil
* 1 tablespoon red vinegar
* salt and pepper as desired
* 1 pound tomatoes, peeled and sliced
* 1 medium size onion, sliced into thin rings
* 2 teaspoons fresh chopped basil or 1 teaspoon dried basil

Directions:

Drain beans; rinse under cold water. Beat oil and
vinegar together; season with salt and pepper.

Add the beans and mix until well coated, being
careful not to break up the beans.

Arrange tomato and onion slices in a shallow dish;
sprinkle with basil, salt, and pepper. Spoon beans
on top. Serve chilled.

Serves: 2

Preparation time: 30 min

Mudpie Salad

Ingredients (use vegan versions):

* 1/2 cup Fantastic foods black bean dip mix
* Boiling water
* 1 cup coleslaw
* 1 cup shredded carrots
* 1 tomato, diced
* 1/2 - 1 cup crunched up tortilla chips (I use non-fat baked kind)
* 2 tblsp salsa

Directions:

Add enough boiling water to the black beans to fill the cup to 3/4 or
a little more (you will have to judge this yourself to see what
consistency you like). Wait about 5-10 minutes stirring every few
minutes until they reconstitute. Add more water if too thick.

Combine the coleslaw, carrots and tomato on a large plate. Top with
chips, then with the beans, then add the salsa. Mix all together
until it looks like a mudpie, and eat!

Easy Oriental Salad

Ingredients (use vegan versions):

* 1 head of cabbage (coursly chopped)****
* 2 pkgs ramen noodles (oriental flavor)
* 1/3 cup oil
* small handful of sesame seeds (lightly toasted)
* small handful of sliced almonds (lightly toasted)
* vegan sugar (or equivalent) to taste (start with 1 tbsp.)

Directions:

*can substitute some of the cabbage for oriental veggies

One of my favorite “quick” salads (and a great way to eat lots of cabbage)!!
Replace some of the cabbage with colorful oriental style veggies for added color/flavor.
This salad tastes best when the sesame seeds and almonds are toasted fresh.

1. Wash/dry and coursly chop cabbage and/or oriental veggies

2. Set seasoning packets aside and crush ramen noodles

3. Mix 1/3 cup oil, seasoning packets and vegan sugar

4. Mix all ingredients and serve immediately

(The noodles start to soak up the dressing pretty quickly and then the
salad can become a little dry–so only “mix” as much as you plan to consume.)

Nuthouse Salad

Ingredients (use vegan versions):

* 1 can black beans (15oz.)
* 1/3 to 1/2 cup sweet corn
* 1/2 can beets (8.5oz.)
* 1 small papaya
* 1/4 cup raisins
* 1/4 cup lemon juice
* 1/4 cup chopped walnuts or pecans
* 2 tablespoon shredded or flaked coconut
* 2-3 cilantro sprigs, chopped
* 1 tablespoon balsamic vinegar
* 2 teaspoon olive oil
* 1 teaspoon salt
* generous dash coriander
* Optional - dash “spike” seasoning and/or ginger powder

Directions:

Mix everything together, let sit 5 minutes, serve.

Or:

Mix everything together, chill in fridge.

Serves: 3

Preparation time: 15 min

Fruit Salad

Ingredients (use vegan versions):

* 2 kiwis
* 2 bananas
* 2 apples
* 2 oranges
* Dairy-Free whipped cream

Directions:

Chop all the fruit into small bite-sized peices. Mix together in large bowl. Add whipped
cream (enough to cover all the fruit) and mix togther well. Refrigerate and serve cold.

Preparation time: 15 - 30 min

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