Ingredients (use vegan versions):

• 1 avacado
• 1 can chickpeas
• 1 tablespoon lemon juice or to taste
• 1/2 to 1 cup salsa

Directions:

Peel and cut up or mash avacado and mix with other
ingredients. I like to eat this on any kind of vegetable
salad. My husband likes it on his veggie quesedillas. It’s
also good by itself.

Serves: 2

Preparation time: 15-20 min

Ingredients (use vegan versions):

• 1 can of kidney beans( drained)
• 2 tablespoons of nayonnaise (you may a use good quality vegan substitute)
• one tablespoon of dill

Directions:

This is a very simple recipe. Take a can of kidney beans and drain the kidney beans
(remove all of the liquid in the can). Put the drained kidney beans into a bowl, and add 2
tablespoons of vegan mayonnaise. Blend together until creamy.

At this point you have choices; you can make a dip or sandwich spread.

For the spread use a tablespoon of dill. Blend the dill into the
mixture, make sure the mixture is not too moist for a sandwich spread. If you want to add
more liquid use sweet pickle juice. That is all there is to it .

If you want a dip, add more pickle juice. An alternative for a dip would be to add one or
two tablespoons of dijon mustard instead of the dill or pickle juice (might not be good
as a sandwich spread but great for a dip!).

Kidney beans have as wonderful sweetness to them that
blends so well with many herbs and spices.

Serves: 6

Preparation time: 10 minute

Ingredients (use vegan versions):

• 28 oz can crushed tomatoes
• 2 tablespoon garlic powder;
• 1 tablespoon dry oregano
• 1/4 cup cilantro (frozen volume)
• 1/4 cup lemon juice
• 1 tablespoon hot pepper paste
• 2 teaspoon dry sweet basil
• 15 oz can chickpeas (garbanzo beans)
• 5.75 oz jar green olives (drained weight)
• 1/2 bag turnip greens (frozen)
• 1 bag frozen zucchini
• 1/2 tablespoon corn starch
• 1/2 cup water (or slightly more)
• 1/2 bag frozen sliced okra (optional)

Directions:

STAGE 1:

To medium pot, add crushed tomatoes, garlic powder, basil,
oregano, cilantro, turnip greens, lemon juice, water (and
okra).

Do not increase sodium contents, as this may result in
hardening of the arteries if habitual.

Bring mixture to boil. Simmer covered for 10 mins. to soften
gurnip greens. Thicken with corn starch suspended in 1/3
cups (or less) cold Water. Pour from beaked container into
moving mixture to avoid clumping. Okra increases precious
calcium content and may reduce quantity of corn starch
necessary to thicken mixture.

To existing mixture, add can chickpeas, jar drained green
olives, 1 Tbsp hot pepper paste, 1 bag frozen zucchini.

STAGE 2:

Uncover and increase heat to allow mixture to return to
boil. Ideal heat will produce much steam but little
bubbling. Set fume hood on HIGH to increase rate of
evaporation. Dehydrate to desired viscosity. One-half hour
to forty minutes should suffice.

While cooking, stir. Avoid allowing vegetable matter to
precipate out of mixture. Avoid allowing objects near bottom
to become adhered to vessel surface. Appropriate attire is
necessary, as Mixture may splatter, destroying Pierre Cardin
clothing.

Serve on bed of solid carbohydrates. Nautiloid, cylindrical,
or toroid pasta is ideal. At higher viscosities, brown rice
may be desirable, though this remains untested as of
submission time. It is possible that mixture may be eaten
alone if renamed “Winter Gazpacho”.

Serves: 4-6

Preparation time: 1-1.5 hrs

Ingredients (use vegan versions):

• l package silken firm tofu
• juice of 1 lemon*
• l clove of garlic
• l teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper (or to taste)
• 1 teaspoon vegan Dijon mustard (optional)
• 1/4 cup vegetable oil

Directions:

Blend firm tofu with the lemon juice*, garlic, salt,
paprika, black pepper, and Dijon mustard. Blend until very smooth.

Very slowly add the vegetable oil (your favorite) while the
blender is still running.

*1 or 2 tablespoons of cider vinegar may be added with the
lemon juice for a tangier dressing.

Serves: 2 1/2 cups

Ingredients (use vegan versions):

• fresh ROMA tomatoes
• yellow onion
• fresh garlic
• fresh herbs (basil, oregano, parsley, sage, rosemary)
• extra-virgin olive oil
• celery,
• small amount of vegan sugar

• cornstarch or vegan soymilk
• vegan red wine
• balsamic vinegar
• kosher salt
• fresh black pepper
• red pepper flakes, or favorite pepper sauce (Tabasco tops!)
• Fresh veggies (zucchini, eggplant, bell peppers)
• vegan sausage or “meat” crumbles (if wanted)

Directions:

This recipe is more a basic how-to than an ingredient guide.
Depending on how you plan to use the sauce, you could do
things several ways. This recipe also specifies fresh
ingredients, so it is definitely a summer/early autumn dish.

Peel, seed, and roughly chop the tomatoes. Set
aside.

Next, in a LARGE pot, saute onions, chopped celery
and carrot, and garlic in oil. Add splash of vegan red wine if
desired (recommended). Add 2/3 of the tomatoes and simmer
over medium heat until cooked down. Remove from heat and
cool slightly. Blend in blender in batches. Return to pot.

Add remaining tomatoes and simmer on low heat. I usually
simmer it VERY slowly fr about 3-4 hours, but you don’t have
to.

While the sauce simmers, slice and saute the mushrooms
in oil, and deglaze the pan with a little balsamic vinegar
(thin with a little water). Add mushroOms and balsamic to
sauce. Continue to simmer. Season with salt and pepper,
herbs, and pepper flakes towards end of cooking.

At this
point, you can use the sauce for lasagna or casseroles, or add
veggies foor a hearty garden pasta sauce. The possibilities
are endless. My neighboors usually smell this stuff cooking,
especially on a rainy day. The process can be long, but the
slow simmering lends an unimaginable depth of flavor. The
vegan sugar can be used at the end to soften the acidity of the
tomatoes.

Serves: