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Morroccan Chickpea Salad With Cumin and Garlic

Ingredients (use vegan versions):

* 16 ounces of canned or cooked chickpeas
* 1/2 cup of black olives (not canned olives)
* 2 tomatoes, chopped
* 1 purple onion, diced
* 1 sweet red pepper, diced
* 1/2 cup olive oil
* 1/4 cup vegan red wine vinegar
* 2-3 garlic cloves, crushed
* 1/2 teaspoon cayenne
* 1 tablespoon cumin
* 1/4 cup freshly chopped parsley

Directions:

Mix all ingredients and serve chilled. Cold and spicy is a
good combination for summer picnics.

Serves: 4 - 6

Preparation time: 15 min

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

Bean Sprout Salad

Ingredients (use vegan versions):

* 1/2 pound bean sprouts
* 1 cucumber, peeled, seeded, chopped (unless you are using the hothouse/English variety, no seeding/peeling required?)
* 1 bunch radishes, sliced
* 1 head fresh anise
* 1 or 2 carrots, grated
* sliced red onion or scallions to taste
* toss with rice vinegar

Directions:

Serve on a bed of lettuce if it is available at a decent price.

Bean Salad

Ingredients (use vegan versions):

* two cans of red kidney beans, drained and rinse.
* 1 package of yellow corn, barely thawed
* one red onion, finely chopped
* 1/4 to 1/2 can of S & W salsa (heat is up to you, I like mine mild)
* 1 bunch of cilantro (or as much as you like for taste) chopped
* a little lemon juice
* some balsamic vinegar

Directions:

Toss it all together. This is one recipe that takes on flavor the longer
it sits. You can adjust the tastes (add vegan sugar if you like it sweet).

Avocado Mandarin Salad

Ingredients (use vegan versions):

* 1 5oz. bag of salad mix (I use the Spring Mix) or just use any greens you like
* 1 very ripe avocado (make sure it’s nice and soft)
* 1/2 cup of crushed walnuts or almond slivers
* 1 15oz can of mandarins (this recipe tastes so much better if you used the canned mandarins)
* If you want to candy the nuts, you will need: vegan sugar or sweetener of choice and vegan margarine to taste ( roughly a tablespoon of each)

Directions:

This is a very loose recipe, you can try different
things and add more or less to your taste. Try
different nuts, different greens, less or more
mandarins, different fruit.

1. First cup the avocado in half, pull the seed out,
and scoop all of the avocado out into a large bowl.
Mash the avocado up until there are no chunks left,
so it’s like guacamole.

2. Add the salad a little bit at a time, mixing it up
until all of the salad is coated. This is where you
will learn how much salad you like to use.

3. Open the can of mandarins and pour just a dash
of the juice into the salad just to add some
sweetener and moisture. Then drain the rest of the
juice into the sink and put the mandarins in the
salad. mix well, but not too roughly or you’ll rip the
mandarins up.

4. I prefer candied walnuts in this recipe because
it’s so sweet and yummy, but if you want this to not
have so much vegan sugar, just add the crushed nuts and
mix and serve. If you do want to candy them its
easy. Heat the margarine until its melted in a small
pot on the stove. Add the vegan sugar until dissolved, and
then add the nuts, mixing until their coated. Be
careful because the mixture gets really hot and if it
gets on your skin it’s not pleasant:) Once it’s all
mixed take it off the stove and let it cool down. If
there’s too much mixture you can scoop some of
the goo out. Once it’s cool, add it to the salad and
enjoy!

The serving size varies. If you’re eating it for lunch
then it’s more of a two person thing. If it’s with a
big dinner than it can be split up between more
people.

Serves: 2 - 4

Preparation time: 10 min

Lebanese Tomato Salad (Fatoush)

Ingredients (use vegan versions):

* 4 tomatoes
* 1/2 cucumber
* 2 cloves garlic
* 1/8 cup green onions
* dash of salt
* juice of 1 lemon
* 1 tablespoon oil of choice (I use flaxseed or olive oil)
* 1/4 cup fresh mint
* 1/8 cup fresh parsley
* toasted or stale vegan pita bread

Directions:

Chop tomatoes, cucumber, green onions and herbs.

Pound garlic and salt together to form a paste. I use a
pestle and a mortar.

Mix garlic/salt and chopped ingredients.

Add oil and toss. Add lemon juice and toss. Salad will be
very juicy.

Just before serving, tear pita into bite size pieces and
toss with salad. Bread will soak up juices.

Serves: 4

Preparation time: 15 min

Delicious Pasta Salad

Ingredients (use vegan versions):

* 1 cup of your favorite egg-free pasta (flavored ones are good)
* 1/2 cup of your favorite version of Italian Dressing
* 1 cup cubed firm tofu
* 1/2 can black beans or chopped olives
* 1/2 onion, chopped
* 1/2 cup peppers of your choice (red bells are good in this)
* vegetarian “parmesan” if you have it

Directions:

Cook the noodles till nicely done and rinse under cold wate in colander.
Mix with dressing and other ingredients. Chill for a while and enjoy.
Top with vegetarian Parmesan, if you have it.

Serves: 2 - 3

Preparation time: 20 min

Baja Salad

Ingredients (use vegan versions):

* 1 head of lettuce, chopped
* 1 jicama, julienne
* 1 can corn niblets, drained
* 1 can black beans, drained
* 2 avocados, sliced and peeled
* 3 tomatillos, peeled, boiled and pureed (or 1/3 cup green salsa)
* 1 cup chunky salsa
* 4 carrots, shredded
* 1 cup tofu cheese, shredded
* 1 cup salad dressing, preferably a creamy variety
* tortilla chips, crumbled

Directions:

Place lettuce, carrots, salad dressing and jicama in a large
bowl for serving. Toss. On top of tossed salad add corn and
black beans. Pour chunky salsa and tomatillos on top.
Garnish with avocados, cheese, tortilla chips and black
olives.

This is a great meal salad. I brown bag it to work by
bringing the tossed part in a bowl and all of the other
ingredients in their own separate containers. I use film
canisters. A good way to recycle.

Serves: 4

Preparation time: 15 min

Delicious Fruit Salad with Tofu Cream Sauce

Ingredients (use vegan versions):

* pears
* apples
* grapes
* strawberries
* bananas
* pineapple
* sauce:
* silken tofu - soft
* powdered vegan sugar to taste
* vanilla extract to taste
* almond extract to taste
* shredded coconut
* vegan soymilk

Directions:

Chop fruit into bite-sized pieces and throw into
a bowl. In a blender, mix the sauce ingredients
and thin out to desired consistency with a
couple dashes of soy milk. Spoon the sauce over
the fruit, mix it up and serve. Delicious for
dessert.

Serves: 4

Preparation time: 20 min

Chick Pea Salad

Ingredients (use vegan versions):

• one can of chick peas, drained
• a diced up sweet red pepper, green pepper, yello and orange pepper
• 1 half of a cup of snow peas
• 2 tablespoons of minced parsley
• 1 teaspoon of lemon juice
• 1 half of a cup of extra-virgin olive oil
• 1 small, diced carrot
• 1 cup of cooked, black eyed beans ( optional- if you want this dish to remain an
• appitizer, add beans, but if not, add these to make it a tasty main dish.

Directions:

In large bowl, add all ingreidents and toss. Chill for at
least 30 min. before consuming. This dish goes very well
with celery or garlic vegan bread and pasta.

Serves: 4 - 5

Preparation time: 30 - 45 min

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