Ingredients (use vegan versions):

• 1 pkg (10.5 ounce) extra firm tofu
• 1 medium cucumber, peeled
• 6 cloves garlic, w/ coverings removed
• 1 Tablespoon olive oil
• 1 Tablespoon lemon juice
• 1/2 teaspoon dill weed (if using fresh, more may be desired-optional)
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper

Directions:

In a food processor, shred cucumber. With a garlic press, “mince” garlic. Change blades
in the food processor, so that the chopping blade is in place. Add lemon juice, olive oil,
and garlic to the cucumber. Process with the pulse method for about ten seconds, until
mixture is blended. Drain tofu and crumble into garlic mixture. Add salt, pepper, and
dill weed. Process until smooth and creamy. Chill for at least 1 hour (over night is
better). Serve with pita chips, corn chips, or raw veggies.

Note: This recipe can be made without a food processor, but it is more work, and messy
too.

Serves: About 6

Preparation time: 15 min.+ chilling time

Ingredients (use vegan versions):

• 1 pkg. Gimme Lean! Meat Substitute – beef flavor
• 1 bag frozen stew vegetables (potatoes,celery,carrot,onion)
• 1 pkg. McCormick fajita seasoning (check ing. to be sure vegan)
• 1 cup water
• 1 loaf hearty vegan bread (we used a big round rye)
• 2 tablespoon balsamic vinegar

Directions:

Take the loaf of vegan bread and cut 1/2″ off of the top (save
it!) and hollow out the vegan bread, saving the soft insides for
snacking!
Steam the frozen vegetables in the vinegar and half of the
water in a large frying pan, with the lid on. When
vegetables are slightly underdone, crumble the Gimme Lean
into the pan and heat through, adding the rest of the water
to prevent sticking. Add the seasoning packet, and stir
until you get a bit of a “gravy”. When all heated through,
remove from the pan and place into the hollowed out vegan bread,
still hot! The mixture should just fill the vegan bread, if you
get a medium sized loaf. Top with the 1/2″ “lid” and serve!
This is incredibly simple and really delicious and tastes
amazingly like a kind of shepherd’s pie! We just ate it out
of the “basket” with forks and saved the vegan bread, sopping with
“gravy” for last!

Serves: 4

Preparation time: 15 min.

Ingredients (use vegan versions):

• 1/2 cup fresh parsley leaves, chopped
• 1/3 cup fresh bazil leaves, chapped
• 2 cloves garlic, crushed
• 1 small shallot, chopped
• 19 oz. can white kidney beans, rinsed and drained
• 2 tablespoon fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• salt and freshly ground pepper to taste

Directions:

In food processor, combine all ingredients except salt and
pepper until smooth. Transfer to serving bowl, season with
salt and pepper and garnish with basil leaves.

Per 2-tablespoon serving: 32 calories, 2g protein, 0 fat, 6g
carbo, 0 chol, 174mg sodium and 2g fiber.

Mellow spread for vegan crackers, crunchy vegan bread, and pita. Also
good as a first layer for a veggie sandwich topped with
cucumber slices, red pepper strips, fennel and endive spears.

Serves: makes 1 1/2 cups

Preparation time: 10 min

Ingredients (use vegan versions):

For the filling:

• 0.5 kg potato
• 2 tablespoons corn
• 3 chopped green chillies

• 1 small bunch green coriander
• 0.5 teaspoon grated ginger
• 4 Tablespoons vegan bread crumbs
• Salt to taste

For the Rolls:

• 4Nos big vegan bread slices
• Veg Oil for frying

Directions:

Boil potato, peel the skin and grate. Add all the filling ingredients and knead well.
Shape them into four to six balls. Coat them lightly with vegan bread crumbs.

Cut the off edges of the vegan bread slices. Dip the slices in water and then immediately
squeeze out the water by pressing it between the palms. Place the filling in the center
and then wrap around the moist vegan bread slice. Flatten between palms to shape like patties.
Heat the oil and fry over medium flame until deep brown in color. You can semi-fry and
store in the freezer and fry later as per your need.

Serves: 4

Preparation time: 40 minutes

Ingredients (use vegan versions):

• 2 slices whole grain vegan bread
• 2 tablespoons peanut butter
• 1 grated carrot
• 1 tablespoon raisins

Directions:

Combine PB,carrots and raisins and spread on vegan bread. Close and enjoy!!

Serves: