LekStugan

Ingredients:

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

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 Yum Yum eat u

Ingredients:

• cooked beans, about six cups
• corn chips, one bag
• brown rice, (optional) about four cups
• veggie options: corn, romaine lettuce, spinach, tomatoes, onions, olives, cucumbers, avocado, if you’re daring- pineapple and pickles
• other optional toppings that are tasty: Veganaise, vegan sour cream, salsa, ketchup (all good)

Think of this somewhat like a taco salad, but everyone makes their own. Starting with the beans, I like to use a combo of pinto and black, one can of stewed tomatoes finely chopped, and a can of sweet corn. This adds good flavor and interest. Chips are anything corn-friendly, people love using Fritos – but for the more health- conscious, a bag of organic yellows or blues is yum. This is what happens, warm up the beans till hot,while this is happening dice all veggies and put them in separate bowls (like you are serving tacos). All you do is get your plate and grab two or three handfuls of chips and crunch them into little pieces with your hand. Next, ladle a couple of scoops of beans on top, rice as well if on hand. Then add all or some of the veggies, depending on what you like. Then for added goodness you can put a small spoonful of Veganaise to make it somewhat creamy, ketchup and salsa are also very good in the mix. Then just go sit down and relax and start eating. Good also if you mix it up a little with your fork. You will be amazed at how fast this haystack will grow on your plate as you are making it, this is normal. But you will be even more amazed at how much people love them. Haystacks are awesome when it comes to serving lots of people.

Serves: 5

Preparation time:

Ingredients:

• 5 small potatoes (or 2-3 med/large)
• 2 stalks celery
• 1/2 carrot
• 1/2 small red onion
• apple cider vinegar (1/4 cup??)
• vegan mayonnaise (1/4 cup??)
• vegan mustard (1-3 tsp)
• salt
• pepper
• turmeric

I apologize for not knowing exact quantities – I cook by feel. Please adjust to your own taste.

Cook potatoes whole in microwave as you would baked potatoes.

As these are cooking, slice celery and chop carrot and onion.

When potatoes are done, cut them in chunks and put in the freezer for a few minutes until cool.

Add salt, pepper and turmeric to potatoes. Mix with other vegetables. Add cider vinegar to taste and stir. Add mustard to vegan mayonnaise and mix in with potatoes.

I make this in the morning and pack it in everyone’s lunch. It makes 2-4 servings (depending on how hungry you are). I eat this with plain tofu hotdogs or burgers.

Optional additions are pickles, capers, olives, tofu bacon or whatever you like in your potato salad.

Serves: 3

Preparation ti

Ingredients:

• 2 lb of cooked vital wheat gluten
• 1/2 cup of Nayonnaise (herb style preferred) may add more if desire moister salad
• 1 1/2-2 teaspoons of garlic powder (or to taste) – I like garlic so adjust accordingly
• 2-3 teaspoons of oregano
• 1 pinch of salt
• 1 teaspoon black pepper
• 4-6 teaspoons of a no salt all purpose seasoning ( I use Lawry’s no salt seasoning or Herbannaire)
• 1 cup of finely chopped red or Vidalia onions
• 3/4 cup of finely chopped red or green peppers (not hot)
• 1 cup chopped celery (finely)
• 1 pinch of dry vegan mustard
• 3/4 cup of sweet relish

1) Put two quarts of water, pinch of salt and 2-3 teaspoons of all purpose seasoning in a sauce pan, add cooked wheat gluten and bring to boil turn down pot and cover (simmer for 15-20 minutes in seasoning) remove pot from stove and leave roll in water while chopping vegetables.

2) Chop all vegetables add to a large mixing bowl

3) Drain wheat gluten and chop into 1/2 inch cubes

4) Add wheat gluten to vegetables (including relish)

5) In a small separate dish mix the remaining seasonings together

6) Add nayonaise to wheat gluten and vegetables (taste for desired moisture level of salad)

7 ) Slowly stir in seasonings mixture (taste to for desired spice level)

8) Let salad chill at least one hour before serving. Salad is good on hoagie roll with lettuce, tomato, little oil and vegan “cheese”.

Serves: 5

Preparation ti

Ingredients:

• 1 16oz can whole sweet corn
• 1 16oz can white shoepeg corn
• 1 16oz can red kidney beans
• 1 16oz can black beans (without seasoning!!)
• 1 16oz can pinto beans
• 1 32oz can diced tomatoes (I like petite diced)
• 1 1/2 cup Kraft Zesty Italian Salad Dressing

Open cans and dump all ingredients into a large bowl. Then, add your dressing. I use Kraft Zesty Italian, but you can use any vegan Italian Salad Dressing. Make sure to coat all ingredients with the dressing. Sometimes I make this recipe and eat it at once. Sometimes I mix it up and put it in the fridge with a lid on top. It seems to “marinate” the veggies a bit if you let it sit overnight.

I have had several of my non-vegan family members ask for this recipe. I can be a dip with corn chips. I can be a salad or even a side dish for dinner. Enjoy and be sure to tell me what you think!! :)

Serves: Several!!!

Preparation time:

Ingredients:

• 2 hearts romaine lettuce, chopped into bite size pieces
• 1 avocado, sliced
• 1/2 onion (red or brown), diced
• 1 small (Persian) cucumber, sliced
• 1 small carrot, grated
• 4 oz. baked tofu (packaged, Tofu Deli brand – Savory Flavor)
• 5 strips Litelife Fakin Bacon Smoky Tempeh Strips (or equivalent), cooked according to directions
• 2 tablespoon (30 ml) extra virgin olive oil
• 1 tablespoon (15 ml) apple cider vinegar
• 1/2 teaspoon (3 ml) fresh ground pepper
• 1 teaspoon (6 ml) organic vegan Dijon mustard (choose a vegan brand)
• 1/2 tablespoon (3 ml) sweetener of your choice
• 1 clove fresh garlic

First, place the lettuce, avocado, onion, cucumber and carrot in your salad bowl. Next, cut the cooked tempeh strips into small pieces and the tofu into small cubes and then, add these to the bowl. Assemble the rest of the ingredients in a separate bowl, and mix thoroughly. The dressing may be poured over the salad before tossing, or the salad can be tossed naked, with the dressing remaining on the side. Serve in bowls or on plates, and be well!

Serves: 2-4

Preparation time: