Ingredients (use vegan versions):

• 2 pkgs. of firm tofu pressed and drained of most of the whey
• 2 envelopes of Lipton Recipe Secrets – Onion
• 1 teaspoon of garlic powder

Directions:

Break up the tofu into large pieces before pressing to make
it easier to express the whey from the curd.

Put all of the ingredients into a food processor and blend
until it has the consistency of a pate or spread.

Chill and serve with vegan crackers or veggies.

I hope you enjoy this as much as my family does.

Serves:

Ingredients (use vegan versions):

• garbonzo beans (either canned or cooked)
• reserved bean water
• peanut butter (I enjoy the smooth, grind-yer-own style)

Directions:

The amount of ingredients in this recipe depend on your
personal taste. Adding the garbonzo beans to the peanut
butter allows one to enjoy the flavor without the such a
high fat content.

In a large bowl combine the garbonzo beans and peanut
butter.
Place in a food processor or blender.
Blend ingredients, adding reserved bean water until
preferred consistency is reached.

The blender technique requires a lot of stirring. I suggest
doing this recipe in small batches if yer using a blender.

Serves: As many as you like.

Preparation time: 10 minutes if you’re using a lame blender.

Ingredients (use vegan versions):

• 1 can black beans
• 1 small onion
• 1tablespoon vinegar
• 1tablespoon vegan mustard
• 1-2 garlic clove
• parsley

Directions:

Drain and rinse beans. Place beans in a bowl and mash with a
potato masher, leaving some beans whole. Dice onion and
mix into beans and vinegar, mustard crushed garlic and a
dash of parsley. This spread gets better with age so
refrigerate at least 1 hour. Spread on vegan bread, pita, tacos
or whatever works for you delicious!!

Preparation time: 10 minutes

Serves:

Ingredients (use vegan versions):

• 2 large mangos
• 1 medium red sweet pepper
• 1 bunch green scallions
• 1 medium sweet onion
• 1/4 bunch cilantro
• 2 key limes
• salt and coarse pepper for taste

Directions:

Peel and finely dice the mangoes. Finely dice sweet onion
and red sweet pepper. Finely chop scallions and cilantro.
Mix well in a bowl and squeeze the juice of two key limes
into the bowl. Add a pinch of salt and coarse pepper for a
bit of kick. Can be served immediately but is better if
kept in the refridgerator to marinade at least 4 hours.
This recipe can be spiced up with some jalapenos.

Serves: 4 half cup servings

Preparation time: 15 min.

Ingredients (use vegan versions):

• 1/2 cup vegan soymilk (Edensoy vanilla or regular flavour)
• 1/2 cup soy vegan mayonnaise (Nasoya Nayonaise)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 – 3 tablespoon vegan red wine vinegar
• 1 tablespoon dried or fresh parsley (finely chopped)
• salt & pepper to taste

Directions:

Mix all ingredients in food processor.
I use vanilla flavored soy milk. Sounds unusual,but
tastes great. This recipe tastes totally like the regular
Ranch dressings on shelves in supermarkets. Everybody
loves it and they all want the recipe hearing that it is
vegan and sooo much healthier for you. I use it on salads,
brown rice, baked potatoes, steamed veggies and a little
thicker (add a bit more Nayonaise) as a veggie dip for raw
vegetables. For the vegetable dip I omit the vegan red wine
vinegar.

Serves: 6

Preparation time: 3 Minutes