LekStugan

Ingredients:

• 3/4 cup canned kidney beans
• vegan mayonnaise
• celery
• salt
• pepper

Directions:

Mix all together and serve on toast or vegan bread. (56 calories per serving).

Serves: 3

Preparation time:

Ingredients:

• eggplant
• red pepper
• 2 cloves of garlic
• 3 Tablespoons of lemon juice

Directions:

Bake eggplant until roasted, tender and swooshed (400 deg about 1 hr 15 min). Bake or roast Red Pepper til tender. Cool eggplant and dice (I always peel the eggplant too). Cool pepper, seed and dice.

Combine eggplant and pepper in bowl. Add 2 cloves of garlic, diced or pressed in garlic press. Add 3 Tablespoons of lemon juice. Mix and chill.

Serving suggestion–serve in vegan pita bread.

Note: vary the amount of garlic to tas

Ingredients:

• One head green leaf lettuce
• 1 lloz can of manderin orange segments
• 1-2 oz toasted almonds slivers

Directions:

Toss together with an Italian dressing. I recommed Paul Newman’s Own.

Instead of buying toasted almond slivers, toast them in a toaster over until they are your favorite doneness. We like them pretty brown.

Ingredients:

• arugula
• chick peas (canned, for convenience)
• extra virgin olive oil
• red balsalmic vinegar
• salt
• pepper (fresh ground is best)
• tandoori masala

Directions:

Combine arugula and chick peas in salad bowl (suggested respective proportion 5:2). Coat w/ oil. Add vinegar/spices and stir. (dressing ingredients in quantities to suit your taste)

I took me year to discover arugula (a gourmet restaurant insalata mista) and I am making up for lost time. Eventually I can imagine adding lighter lettuce to the mix (frisee). I grow my own arugula: last year’s planting yielded from May/June into frost!

Ingredients:

• 1 can of: Wax cut beans, cut green beans, red kidney beans.
• 1 8 oz. can of sliced black olives.
• 1 8 oz. can of sliced mushrooms.
• 1.5 cups (or 3 stalks) of celery diag. cut.
• 1 can of artichoke hearts.
• 1 med. onion (sliced thin)
• Dressing:
• 1.5 teaspoon Accent
• 1.25 teaspoon salt
• 1 teaspoon vegan sugar
• 1 tablespoon fines herb or “Spice Islands” – herb mixture
• 1/4 teaspoon tabasco sauce
• 1/2 cup salad oil
• 1/4 cup fresh parsley (finely chopped)
• 2 Tbps. capers

Directions:

Serves: 10.

Preparation time: 4 hrs. min..

Combine drained vegetables, celery and onions. For dressing, measure vinegar into a container, add accent, salt and vegan sugar and stir until disolved. Add fine herbs, tabasco, and salad oil. Beat or shake until well blended. Four over vegetables. Refrigerate several hours (or BEST… overnight)… turning several times. Place in serving bowl and sprinkle with capers and/or parsley…(parsley may be added to the oil mixture for richer dressing flavor).

Source: my mom… don’t know where she

Ingredients:

• 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!

Ingredients:
versions):

• 1 head Romaine lettuce 1 head Iceberg lettuce
• 3 tomatoes cut Juliette style
• 1 can greek olives
• 2 green peppers
• 1 cucumber pealed

Directions:

Dressing:

Ingredients (use vegan versions):

• 1/4 of an onion
• vinegar
• vegan mustard
• olive oil

Directions:

Serves: 6.

Preparation time: 15-30 min.

Chop and mix veggies in a bowl. Right before serving, add dressing which is stirred until b