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Green Salad

Ingredients (use vegan versions):

* 3 cups combination of green leafy lettuce, green/red, boston, Romaine– washed, dried, chopped or ripped
* 2 cups Spring greens — bagged or bulk, rinsed & dried
* 5-6 green onions, chopped
* 2 celery stalks, chopped
* 1 lemon or lime, juiced
* 1/3 cup finely chopped cilantro
* 1/2 bell pepper - any color, slivered
* 1/2-3/4 cup cabbage — purple or green, finely shredded
* 1 clove garlic, minced
* 8-10 cherry tomatoes, whole
* 5-6 fresh radishes, sliced
* 1 cucumber, sliced, set aside
* 1/2-1 cup fresh mushrooms, sliced, set aside

Directions:

Use a salad spinner to remove water from
lettuce and other washed greens if possible, if
not, then dry with clean dish towel.

Tear or chop lettuce and add to a large
stainless steel, ceramic or glass bowl, NO
PLASTIC! To this green bed add all other
ingredients. Squeeze lemon or lime and pour
over greens. Add garlic and toss very lightly by
hand.

Wet ingredients like cucumbers and
mushrooms should be served buffet style (on
the side) to be added by each person as
topper, unless the whole salad will be
consumed at mealtime.

Optional Ingredients (use vegan versions): olives, shredded carrots,
sliced yellow squash, zuchini, slivered
almonds and other nut pieces, hard-boiled
eggs, fresh spinach and other veggies.

Serves: 2+

Preparation time: 30 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

Portabella and Balsamic Pasta Salad

Ingredients (use vegan versions):

* 4 medium sized portabella mushrooms
* 1 package pasta- penne, rotini, etc.
* 1/3 cup balsamic vinegar
* 2/3 cup olive oil
* 5-6 canned sun-dried roma tomatoes
* 2-3 cups vegan amontillado sherry
* 4 cloves fresh garlic
* 1/2 cup non-hydrogenated vegan margarine

Directions:

Cook the pasta in boiling water, strain, and set
aside in a large bowl.

Finely chop the sundried tomatoes (I used
canned roma tomatoes from whole foods
market, but any canned and marinated sun-
dried tomatoes will do) and add them to the
pasta.

Make the marinade by mixing the balsamic
vinegar, and olive oil, together and add salt, and
pepper to taste, then pour over the pasta and
tomatoes, mixing well.

To make the mushrooms, slice or chop them to
suit your taste, then brown them in a pan with
the garlic (chopped or pressed) and
margarine.

After they’ve browned, add enough sherry to
cover them and let them simmer (uncovered)
until all the sherry is absorbed/evaporated.

Drain the mushrooms and add to the pasta/
tomatoes, then let the salad marinate for as
long as possible… anywhere from a few
hours too 2 days. It’s also great fresh, but tastes
best when marinated.

This recipe is very versatile, as you can add any
other vegetables you like to the salad. It’s
good with grilled asparagus or grilled zucchini,
etc.

Serves: 4

Preparation time: 40 min

Quick and Easy Eggless Egg Salad

Ingredients (use vegan versions):

* 1 package of extra firm tofu
* cumin seasoning
* vegan mustard
* salt
* pepper
* vegan mayo

Directions:

Take the package of tofu and drain the
liquid out. Then place in bowl and mash
it up with a fork. Then dump the rest
of the ingredients in to taste. I have
found the best vegan mayo brand is
Follow Your Heart. Also try to let the
salad sit overnight just so the cumin flavor
can really come out. Use this salad to
make a sandwich, top on salads, even in
a lettuce wrap. My personal favorite is
putting it on top of a rice cake and
drizzling olive oil and salt and pepper.

Garden Rotini Pasta Salad

Ingredients (use vegan versions):

* 8 oz of rotini colored pasta
* 1/3-1/4 cup of chopped tomato
* 1/3 cup of corn
* 1/3 cup of cucumber
* 1/4 cup of onion
* 1/3 cup of vegan Italian dressing
* 1 tablespoon of vegan vinaigrette dressing

Directions:

Cook pasta for about 7 or minutes or so,
until tender. Drain, and run cold water
over it until steam is gone. Prepare
chopped tomatoes, corn, cucumber, and
onion. Mix together in pasta, and add
Italian dressing. You can adjust it to
how much you want. Then add a tbsp or so
of vinaigrette for extra taste.
You can adjust the amounts of the
ingredients for what tastes best to you.

Serves: 5

Preparation time: 20 - 30 min

Dill Pickle Salad

Ingredients (use vegan versions):

* 3 large oranges peeled and sliced
* 3 large bananas, sliced
* 2 large dill pickles (yes, dill)
* 2 med apples, washed cored and cut
* 2 celery stalks
* 1-2 teaspoon vegan sugar/sweetner

Directions:

Mix chopped ingredients and add a splash of the pickle juice
and vegan sugar. Let stand for at least 20 minutes before eating.
This is a fantastic salad that sounds odd, but is really
quite a treat.

Serves: 6

Preparation time: 20 min

Barley Corn Salad

Ingredients (use vegan versions):

* 1 cup barley
* 1 cob of fresh corn
* 1/2 cup chopped parsley
* 1/2 cup diced red capsicum
* 1/2 cup diced green capsicum
* 1/2 cup spring onions
* squeeze of lemon juice
* 1 teaspoon vegan Dijon mustard
* 2 tablespoon olive oil

Directions:

Cook up the barley for about 30 minutes on a med/low heat
until it is soft and chewy.

Mix together the dressing
ingredients (mustard, olive oil and lemon juice)and pour it
over all the ingredients.

Serves: 4

Preparation time: 30 min

Lentil Tabbouleh Salad

Ingredients (use vegan versions):

* 1 cup finely chopped parsley
* 1 thick onion slice, finely chopped
* 2 tomatoes, diced
* juice of 1 lemon
* 1/4 cup cooked lentils
* 1 small cooked beet, chopped
* vegan white wine vinegar and oil
* salt and pepper
* 1 to 2 crushed cloves

Directions:

All ingredients should be cold for this salad.

Mix all ingredients. You should have a salad for one
person.

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

Easy 3 Bean Salad

Ingredients (use vegan versions):

* 1 can green wax beans
* 1 can kidney beans
* 1 can garbanzo beans
* Dressing:
* 1 tablespoon olive oil
* 1 medium onion, diced
* 1-2 cloves minced garlic
* 1/2 cup vinegar
* 1/2 cup vegan sugar
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil

Directions:

This is a super easy recipe. It
should be made at least 6-8 hours before
serving for more flavour. I always
make it the night before. I don’t
really go by the measurements and most
of the time if I’m making it just for
myself I’ll use one can of green or
yellow wax beans and one larger can of
mixed beans (kidney, garbanzo,
turtle, etc). Whatever I have! I
also like to take it out of the fridge
about 15 min before eating as it seems
to taste better when it’s not so
cold. I always take it to potlucks
and people love it because it’s sweet
& tangy.

Rinse all the beans and drain.

In a small pan, saute the onions &
garlic until glistening.

Add vinegar, sugar, & herbs. Mix
until sugar is dissolved.

While still hot, add to beans and toss
gently.

Store in refrigerator overnight.

Preparation time: 10 min

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