Ingredients (use vegan versions):

• celery, onions, mushrooms
• vegan soymilk
• falafal mix, vegan cornbread mix
• extra virgin olive oil
• veggie boullion cubes (be aware of salt)
• salt, pepper, sage
• optional: egg substitute, extra virgin olive oil added
• to the body of the mixture, diced veggie sausage

Directions:

I suggest that you adjust the amounts of the above according
to your tastes. First, I chop all of the veggies, put half
of them in to a cream soup base made of the boullion cube(s)
and soy milk and water. I make my soup in a crock-pot while
I am at work. I then bake a pan of half falafel and half
cornbread mixture. I oil the pan but put only water with the
cornbread and falafel mix. When done, crumble into a bowl,
add soup, add seasoning. To this mixture I add the remaining
chopped veggies. Then, add more vegan cornbread mix and falafel .
mix right out of the packets until you have the consistency
that pleases you. I put this into a huge oiled pan and bake
at 350 until the top starts to crisp and the edges pull away
from the pan. You can freeze the mixture or freeze the final
dressing. I like to be able to cut it into moist squares
that hold their shape. Egg substitute adds body and a little
olive oil adds flavor, but these are not necessary. Without
the oil, this recipe is very low fat. It is great served
with ambrosia. It is not THAT time consuming and it is
delicious. Have fun !

Serves: variable

Preparation time: 2-3 eves or 1 day

Ingredients (use vegan versions):

• one large (28 ounce?) can fatfree refried beans
• add 2 chopped fresh tomatoes (canned would be good, too)
• 1/2 raw onion, minced
• chopped jalapenos to taste
• dash of ground cumin and splash of vinegar

Directions:

Combine ingredients.

Serves:

Ingredients (use vegan versions):

• 1 can butter beans, drain…reserve 2 tablespoon liquid
• 1-4oz. can black olives, chopped
• 16 pimento stuffed olives, chopped
• 2 tablespoon peanut butter, creamy
• 1 tablespoon tofu vegan mayonnaise
• fresh black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon spike

Directions:

Mash beans with a fork…add other ingredients and mix.
Great served with assorted vegan crackers…pretty to look at and
delicious. The flavor improves as it sets…also delicious
served on vegan bread, with lettuce and tomato for a quick
sandwich…

Serves: 4-6

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 1/4 cup balsamic vinegar
• 1/4 teaspoon dried bazil (or 1/2 teaspoon fresh)
• 1/4 teaspoon dried oregano (or 1/2 teaspoon fresh)

Directions:

Put all ingredients in a small bowl, and stir. Let sit about 10
minutes.

Serves:

Ingredients (use vegan versions):

• 2-29 oz cans of crushed red tomatoes
• 1 tabs. carlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon crushed red pepper
• 1 cup cilantro (or for taste)
• 1 dash of lemon juice (a fatty dash!)
• 1-2 hot peppers (or for taste)
• 1 green pepper
• 1 whole medium sized onion (Vidalia’s are the kindest)
• 1 can black beans (drained and slightly mashed)

Directions:

Get a big old bowl and throw in the black beans. Slightly
mash them with a big ol’ spoon so they suck up the flavors.
Then, throw in the following: crushed red tomatoes, hot
peppers, green peppers, and onion. Mix well, then add the
rest of the ingredients. Chill for about one hour and dip
away!

Serves: many!

Preparation time: 20 minutes