Ingredients (use vegan versions):

• 21 cherry tomatoes
• salt 1 teaspoon
• pepper 1 teaspoon
• pinto beans can
• green onions 3 stalks
• paprika 1 teaspoon

Directions:

The tomatoes gets a really rustic
flavor if you first roast it. Just
light a candle and roast away. Then
split it in half and scoop out the
seeds of the tomatoes. Next take the
can of pinto beans and blend them in
the food processor with the
salt, pepper, paprika, and coarsely
chopped green onions. Once done take
out and put a little dollop of this
delicious mixture into your halves of
cherry tomatoes. I guarantee this a
delicious recipe!

Serves: 7

Preparation time: 10-15 minutes

Ingredients (use vegan versions):

• 2 cups black beans ( not cooked)
• 2 avocados (very soft)
• 1/4 of a large onion
• 6 cloves of garlic
• salt
• salsa fresca (recipe below)
• vegan cheese (follow your heart brand “vegan gourmet”. It melts! )
• vegan sour cream
• 1 package medium package of corn tortillas
• tapatio hot sauce
• 1 lemon
• 1 lime
• 2 jalapenos

Directions:

1. soak beans and boil in pot of lightly
salted water for 2 hours, or until
soft.

2. heat up about 1.5 inches of veggie
oil in a pan.

3. mash avocado( I use a pastry cutter
to mash it to get all the chunks out).
FINELY (and I mean very fine) chop the
onion, the jalapenos and the garlic.
Add it to mashed avocado. Add tapatio
hot sauce ( like 4 or 5 good dashes)
and mix well. Add salt to taste and
then squeeze lemon juice on top. put in
fridge.

4. chop tortillas into triangles. fry
in enough oil to cover until they are
golden (they tend to cook a bit after
removing them from pan, so do not
overcook). Put them on a paper towel to
drain and sprinkle with salt. set aside.

5. When beans are tender, add them to a
frying pan with heated oil and mash
adding cooking water from beans and
salt to desired consistency.

6. melt vegan cheese in micro.

7. Place chips in a large bowl. top
with mashed black beans, guacamole,
vegan cheese, vegan sour cream, more vegan cheese
and salsa.

eat and be merry.

**Salsa Fresca: you can either use
store bought (yuck) or make your own.

by hand finely chop 2 or three large
tomatoes, 3 jalapenos, 1/2 onion and
some cilantro. Mix all together and
sprinkle with lime juice and salt to
taste. best if refrigerated for a few
hours.

Serves: 4+

Preparation time: 2 hours

Ingredients (use vegan versions):

• 1-2 very large sweet onions
• 4 stalks celery
• 10 oz. baby Bella (or your favorite) mushrooms
• 1/2 lb. raw cashews
• 3-4 tablespoon favorite vegan mayonnaise substitute -or- a couple of tablespoons olive oil -or- 1/8 to 1/4 cup tofu
• 1 teaspsoon or so of vegan sugar, to taste
• salt and pepper

Directions:

This works best if you process all
ingredients fine before cooking, or you
can chop coarsely and grind afterwards.

In a large wok sprayed with olive oil,
saute onions until starting to brown.
Add celery and saute 5 minutes, until
soft. (spray a bit more oil if needed at
any point) Add mushrooms, cook another
5 minutes. Finally, add ground cashews
(if you have cashew butter it makes this
step faster!) and cook another 3 minutes
or so. When everything is cooked and
ground pretty fine, add the mayo
substitute or oil to bind. Chill.
Serve on vegan crackers or lettuce leaves.

The die-hard chopped liver fans liked
this better than the meat version!

Serves: 12-29 as appetizer

Preparation time: 30 minutes or less

Ingredients (use vegan versions):

• 1 large eggplant
• 1 large slicing tomato
• 1 green pepper
• 1 zucchini
• 2 large onions
• 1 large potato
• 1 can tomato puree
• 1 small can tomato paste
• 2 cups regular or long grain rice
• 1 vegan bouillon cube
• 2 fresh garlic cloves
• 2 cups of water for rice, 2 cups for veggies
• your choice of seasoning (salt, pepper, oregano, bay leaf - be creative etc.)
• tablespoon olive oil

Directions:

Prepare rice: Sauté one diced onion and
diced garlic cloves till lightly brown
Put in rice and 2 cups water and veggie
bouillon. Cook for 5 min (while you prepare
Veggies.)

Prepare Vegetables: Cut the tops off of the
vegetables and with a spoon and knife carve
the insides out (exactly like carving a
pumpkin). **You can sauté the inside of the
veggies with the garlic/onion and cook with
the rice.

If the eggplant or zucchini are too big cut in
half and carve both sides. Be careful to place
the bottom in place and not to make any
holes in the side. The onion can be a little
tricky but worth it if you get it right!!!

Once rice is halfway cooked (5-10 min) - still
a little crunchy. Spoon it into the carved
veggies and place then in a large pot (top
up, grouped tightly together)

Pour in the tomato puree, paste and two
cups water. Add seasonings. Cover pot and
cook over a low flame till vegetables are
tender (a fork can pierce them easily)
Approx. 15 - 20 min

Serves:

Ingredients (use vegan versions):

• 1 medium onion, chopped
• 1/2 a zucchini, sliced and chopped
• 1 small can of corn
• 2 large cloves garlic, minced
• 1 cup chopped spinach
• 3/4 cup mushrooms, chopped
• 3/4 cup diced carrots
• 2 stalks celery, diced
• 2 tablespoon oil (I used olive)
• 1 can kidney or pinto beans
• 2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 tablespoon soy sauce/tamari
• 1 teaspoon curry powder
• 1/2 teaspoon each: black pepper, paprika, basil
• 1.5 tablespoon horseradish
• 4 servings of mashed potatoes

Directions:

Preheat oven to 350 degrees. Saute
onions, garlic, celery and carrots for
a few minutes, then add the rest of the
veggies. Add all the spices, soy
sauce/tamari, horseradish and saute for
another 5-10 minutes or so (until
carrots are tender). Drain the beans
and add to the veggie mix.

Prepare your mashed potatoes in a
separate saucepan.

Pour veggie mix into a greased
casserole dish and cover with mashed
potatoes. I like to spread the mashed
potatoes on with a fork, then sprinkle
the top with paprika. Bake, uncovered,
in oven for 15-20 or until potatoes
turn a nice, golden color.

This recipe is very giving. Feel free to use
whatever vegetables you have laying around.
I imagine that textured soy protein would
work well, also. Adjust the spices to suit
your tastes; I think it adds a nice, hearty
zip to a lot of shepherd’s pies I’ve come across.

Bon appetit!

Serves: 4 as a main dish, more as a side

Preparation time: 20-30 min