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German Potato Salad

Ingredients (use vegan versions):

* potatoes (I like red skins, but it’s up to you)
* onion
* soy sauce
* olive oil
* vinegar (I use vegan red wine vinegar)
* fresh parsley

Directions:

Boil the potatoes whole, with skins, until they are just
barely tender (if they are too soft then they fall apart –
I actually like them best a little “crunchy”). Drain them
and fill the pan with cold water.

Meanwhile, saute the
onions in the oil and soy sauce (just a little bit of soy
sauce) until they are just soft. Add the vinegar to the
onions and remove them from heat. Slice the potatoes about
1/4 to 1/3 inch thick. Pour the onion vinegar mixture over
the potatoes. Chop the parsley coarsely and add it to the
salad.

Refrigerate for a while and enjoy!

Preparation time: 30 min

Marinated Summer Veggie Salad

Ingredients (use vegan versions):

* assorted fresh summer veggies (my favorite combo for this salad is zucchini, squash, red, green and yellow peppers, cherry or juliet tomatoes, and black olives)
* your fave store-bought or homemade vegan Italian dressing
* as must fresh dill as you would like

Directions:

Wash and cut up veggies; I usually do
small slices, and cut my tomatoes in
half. Place veggies inside large Ziploc
bag(s), allowing a little extra room
for enough marinade. Whisk together
your dressing and dill, pour over
veggies and seal. Marinate in your
fridge for at least 4 hours or
overnight. Take out and transfer to
bowl immediately before serving for a
super refreshing summer salad.

I just like the simplicity of this; my
mother was concocting stuff when we had
an over abundance of some veggies last
summer. We ate it as a salad that
night, but I have used it since as
salad, party food, and a main dish
salad… I tossed the leftover veggies
with cold whole wheat farfalle pasta.

Serves: as many as you need to serve, a half a day for marinating

Preparation time: 10 min

Asian Salad

Ingredients (use vegan versions):

* 3 tablespoon pure sesame oil
* a few drops of chili oil
* 3 tablespoon ume plum vinegar
* 1 1/2 tablespoon white miso paste
* 1 tablespoon passion fruit (or other) juice
* a squirt of fresh lime
* a sprinkling of fenugreek leaves, if available
* around four cups of spinach
* 1/2 of a red bell pepper, chopped
* 1/2 cup of firm tofu chunks
* Other additions encouraged: I enjoy everything from walnuts to mandarin oranges

Directions:

Mix the first seven ingredients in a
small bowl, and toss the dressing with
the remaining ingredients in a salad
bowl.

This makes a great accompaniment to
most Asian meals, from Thai to Indian
to Chinese.

I like varying the salad with
whichever extra ingredients I have
on hand. I encourage creativity!

Serves: 4

Preparation time: 5 min

Braggs Avocado Salad

Ingredients (use vegan versions):

* 1 bag pre-washed Italian salad mix (or make it yourself!)
* 1 avocado, diced into small cubes
* large handful of dried cranberries, raisins or papaya
* Bragg’s Liquid Aminos to taste

Directions:

Mix up fresh basic salad, of red, green
and ‘butter’ lettuce. I guess anything
basic would work, also spinach.

Add diced avocado, sprinkle in dried
cranberries or diced dried papaya
spears.

Add a few drops of Bragg’s Liquid
Aminos, or failing that, soy sauce.

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

Ich Armenian Wheat Salad

Ingredients (use vegan versions):

* 1 Cup Light Olive Oil
* 1 Large Onion Chopped
* 4 Tablespoons Tomato Paste
* 2 Fresh Lemons squeezed to = 3/4 Cup
* 1 Cup Cold Water
* 1 Teaspoon Salt
* 1/2 Teaspoon Cayenne Pepper
* 2 1/2 Cups Bulgar Wheat
* 3 Cups Boiled Water
* Chopped Red & Green Pepper

Directions:

In a skillet, heat oil and saute onion till limp and translucent.

1. Stir in Tomato Paste, leomon juice, cold water salt and cayenne.

2. Bring to a boil.

3. Stir in Bulgar and lower heat. Simmer for 10-15 minutes or until
most of the water is absorbed.

4. Stir in the 3 Cups of boiled water and cook for an additional 5
minutes stirring occasionally.

5. Garnish with red and green peppers.

6. Slivered almonds can be used also.

Serves: 12

Preparation time: 1/2 hour

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

Avocado, Strawberry and Grape Tomato Salad

Ingredients (use vegan versions):

* 3 or 4 Medium lettuce leaves (can be any kind of frilly, pretty lettuce)
* 1/2 ripe avocado, cubed
* 3 or 4 pre-packaged carrots, julienned
* 4 or 5 quartered grape tomatoes
* 2 to 3 strawberries, thick julienne (about 1/4 inch square)
* 1/4 thinly sliced red, yellow, or green pepper
* grating of fresh cracked black pepper
* grating of fresh sea salt
* 2 to 3 tablespoon good Greek vegan vinaigrette dressing (or any savory dressing)
* Alternate: 3 tablespoon organic vegan cheese

Directions:

Wash all vegetables/fruit. Tear
lettuce and place in bowl. Put bowl of
lettuce in freezer/fridge (depending on
how fast you can slice) to crisp.

Julienne carrots and strawberries. Set
aside. Quarter grape tomatoes. Set
aside. Prep bell pepper and slice at
about 1/4 inch. Set aside. Cube
avocado and remove from peel. Set
aside.

Take crisped lettuce from
fridge/freezer and toss with the
carrots, cubed grape tomatoes, sliced
bell pepper, strawberries, and Greek
salad dressing until well coated.
Place cubed avocado and (if preferred)
vegan cheese on top. Grind salt and
pepper according to taste.

The savory taste of the dressing, and
tangy-sweet strawberries is rather
surprising. It provides an interesting
contrast to the palate vs.
the “typical” salad.

Serves: 1

Preparation time: 15 min

Black Bean Salad

Ingredients (use vegan versions):

* 1 cup of couscous
* 2 cups of boiling water
* 1 1/2 cups of frozen yellow corn
* 2 cups cooked black beans
* 1 small onion, chopped
* a few sliced scallions
* about 16 cherry tomatoes, halved
* 4 cloves of garlic, minced
* 1/2 of a habenero pepper, minced
* fresh cilantro leaves - I used lots, at least 1/2 cup
* salt, cumin and rice vinegar to taste

Directions:

Put the couscous in a large bowl. Pour the 2 cups of boiling water over
it. Cover the bowl. When the couscous has absorbed the water (about
20 mins.), add the frozen corn and mix. The heat from the couscous will
thaw the corn. Add the rest of the ingredients and mix well. This tastes
great at room temperature. I’m having a big bowl of it for lunch today.

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

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