Ingredients (use vegan versions):

• ripe tomatoes
• firm tofu
• fresh chopped bazil/dried o.k.
• extra virgin olive oil
• salt or salt substitute
• garlic powder
• chopped green onions (optional)

Directions:

This is my vegan version of the classic “Insalata Caprese”,
which is made with fresh mozzarella instead of tofu.
Cut whole tomatoes into approx. 1/4 to 1/2″ thick slices and
arrange on a plate (vine-ripened tomatoes are best because
of their natural sweetness). Pat tofu dry and cut into
approx. 1/8″ thick slices to fit on each tomato slice.
Sprinkle sparingly with salt; add garlic powder
and basil to taste. I like to add the green onions, since
tofu does not have much flavor. Drizzle some good quality
Extra Virgin Olive Oil over everything. Buon Appetito!

Preparation time: 10 min.

Serves:

Ingredients (use vegan versions):

• 2 lbs small baby peeled carrots
• 1 medium onion chopped
• 1 medium chopped bell pepper

Directions:

Cook carrots until tender in unsalted water. Add to other veggies.

Sauce

Ingredients (use vegan versions):

• 1 cup vegan sugar
• 1 teaspoon dry vegan mustard
• 1/2 cup vinegar
• 1 can condensed tomato soup (do not dilete)
• 1/2 cup salad oil
• 1 teaspoon salt
• 1 teaspoon pepper

Directions:

Mix and pour over veggies. Refridgerate for 4 hours or over
night. Will keep up to one
month in fridge. Serve cold.

Serves: 12/16

Preparation time: 20 min.

Ingredients (use vegan versions):

• 1 medium size carrot, julienned
• 1/2 lb. white radish, julienned (daikon)
• 1 tablespoon salt
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 tablespoon soy sauce
• 1/4 tablespoon vegan sugar
• pinch cayenne

Directions:

Put the carrot and radish in a bowl. Add the salt, mix well
and let sit for 1 hour. Drain thoroughly, pressing out as
much liquid as possible. Add the sesame oil, vinegar, soy
sauce, vegan sugar, and cayenne. Mix and eat.

Serves:

Ingredients (use vegan versions):

• 500 grams soya mince
• 1/2 litre veg. broth
• 1/2 in. piece ginger
• 6 cloves garlic
• 2 teaspoons Garam Masala / Curry Powder
• 1 teaspoon chilli powder
• 15 mint leaves
• salt to taste
• oil for frying

Directions:

Boil the mince in the broth, till dry.
Make a paste of all other ingredients and add to the mince.
Mix well.
Make into patties of 2 in. diameter and deep fry till
golden in color.
Serve hot with chutney or tomato ketchup

Serves: 4

Preparation time: 30 mins.

Ingredients (use vegan versions):

• 1 Cucumber
• 2 Limes
• Salt to taste

Directions:

Slice cucumber.
Spread the cucumber onto a plate and then cut the lime in
half. Squeeze the lime all over the sliced cucumber. Add
salt if desired.

Yum….

Serves: 1-2

Preparation time: 5 minutes