Ingredients (use vegan versions):

• Vegetables:
• 1 can wax beans, drained and rinsed
• 1 can red kidney beans, drained and rinsed
• 1 can French-style green beans, drained and rinsed
• 1 can small sweet corn kernels, drained and rinsed
• 1 red pepper, cut into slivers
• 1 red onion, sliced into very thin rings
• Dressing:
• 2/3 cup vegan sugar (or other sweetener)
• 1/3 cup olive oil (may substitute other oil)
• 2/3 cup cider vinegar
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon parsley

Directions:

Place all vegetables in a stainless steel or glass bowl.

Mix all dressing ingredients in a sauce pan. Bring just to
a boil. Pour immediately over vegetables in bowl. Stir
thoroughly to mix.

Transfer to non-plastic serving dish with lid and chill well
for at least 2 hours before serving.

Serves: serves 6

Preparation time: 15 minutes

Ingredients (use vegan versions):

• One apple per person
• 1 tablespoon vegan brown sugar
• 1 teaspoon veggie butter
• vegan maple syrup
• cinnamon

Directions:

This makes for a fun treat during Christmas or Fall. Kids
love preparing the apples, and it’s just one of those
memorable things from childhood. It makes Christmas a
little more exciting!

Core apple (Do not slice or dice)
Peel a large center strip of skin around apple(no need to
peel entire apple)
Fill baking pan with 1 or 2 inches of water (just enough to
cover bottom of apples)
Place apples in pan
Stuff center hole of apple with butter and brown vegan sugar
Drizzle small amount of maple syrup over top of apple
Sprinkle with lots of cinnamon
Bake at 350 for 45 min.
Place one apple in bowl and eat! P.S. some people like whip
cream on top.

Serves: 1

Preparation time: 45 min

Ingredients (use vegan versions):

• One acorn squash
• 1 Tbl vegan brown sugar
• 1 Tbl non-hydrogenated vegan margarine
• honey substitute
• cinnamon

Directions:

This is a fun thing for that “Autumn feel”. Don’t you just
love fall!

Take your Acorn squash and cut in half.
Scoop out seeds.
Place squash halves facing up on baking pan.
In the cavities put brown vegan sugar & margarine.
Drizzle honey subsitute in cavity and all over.
Sprinkle cinnamon all over.
Bake at 350 for 45 min.
Take entire half and place in bowl and scoop with spoon to
eat.

Serves: 2

Preparation time: 1 hour

Ingredients (use vegan versions):

• veggies:
• 2 cans(or however many fresh) artichoke heartsq
• 3-4 green peppers
• 2-3 red peppers
• 2-3 yellow peppers
• 3 zucchini (depending on size)
• 3 yellow squash (”")
• 2 large red onions
• 1 lb. mushrooms… Nigel and I prefer crimi shrooms, use whatever you like!
• [marinade will be described in procedure]
• at least 1 package of extra firm tofu (last time, we used 3!, lots of
• mouths to feed)

Directions:

Marinade and prodedure:
At least 4 cloves of garlic minced, two green onions finely
chopped, 2 tbsp of chopped red pepper flakes, 2 tbsp of
chopped dried onion, black pepper and cayanne to taste…
mix with 1 tbsp of olive oil to 1 part tamari and two parts
water.

Take a part of this marinade to the chopped vegetables,
soak over night.

Wrap tofu to dehydrate in a towel for 1 hour, cut block(s)
in half, then take remainding marinade and soak tofu
overnight.

Before preparing kabobs, bake tofu for 15 minutes at 400 in
the marinde… this helps keep it firm so it will stay on
the kabob. Then cut each half in thirds, each third in
half and the half again. From one block you should get 24
pieces.

Now that everything is marinated and ready to go, start
assembling your kabobs, have fun with the colors. Your
grill should be nice and hot, be careful not to burn. Once
on the grill it should only be a matter of minutes before
you are experiencing kabob ecstacy!!!!!!!!!!!!!!!!!!!!!
enjoy!

I have had great luck with meat-eaters and non-meat-eaters
alike. I hope you have the same! This is perfect for a
Sunday cook-out, by the pool, in the yard, while watching
Simpsons,…. whatever… have fun and love to you and
yours.

(ps. all proportions above are “guesstamates” you will have
to prepare according to the number of people you are
expecting to have… the only constant is the 1 part tamari
to 2 parts water.)

Serves: depends

Preparation time: depends

Ingredients (use vegan versions):

• 10 ounces of cooked artichoke hearts
• 1 cup vegan parmesan substitute
• 1/2 to 2/3 Nayonaise (a vegan mayonnaise substitute)

Directions:

You won’t have a food related party without this artichoke dip ever again.

I included this recipe under events because my mother used
to (and still does) make this whenever guests come over for
dinner. She serves it hot, with melba toasts, in the den
for an appetizer. There was never any left over.

In a cuisinart, blend the artichokes, 1 cup of vegan parmesan
and 1/2 to 2/3 cup Nayonaise. Transfer mixture into a
baking crock and bake at 350 degrees for about 45 minutes.
It is done when the top rises above its previous level and
browns. Put a spreading knife in the crock and put it on
the table with melba crisps. (Or slice your favorite vegan bread
into tiny slices and rub with garlic and olive oil, spread
on a cookie sheet and put in a 350 oven for about 25
minutes, or until completely dry, but not brown.)

Artichokes are a liver elixir, says Jeannie Rose in “Herbs
and Things”. If you can steam your own, be my guest. I
buy frozen or canned because I can never get the hearts out
of a choke without poking my fingers with those pin like
growths at the base.

Serves: several

Preparation time: 1 hour