Ingredients (use vegan versions):

• olive oil
• 1 large onion
• 1 red capsicum
• 2-3 cloves garlic
• large can red kidney beans (approx. 700g)
• half a bottle of tomato salsa (approx. 150mL)

Directions:

1. Heat about 2 tablespoons of olive oil in a medium sized saucepan.

2. Crush garlic and finely chop onion and capsicum.Fry in pan until onion is clear.

3. Drain kidney beans (keep liquid) and add beans to pan.

4. Add salsa to pan, cover and simmer for about 20 mins, until beans are qutie soft.

5. Mash beans with a potato masher. Mixture should be quite thick. To thin mixture to desired consistency, add appropriate amount of saved liquid from beans.

Serves: 3-4.

Preparation time: 45 mins.

Use thicker mixture to make burritos, or tacos. Use thinner mixture to eat as a dip, or make nachos.

Ingredients (use vegan versions):

• 3 tablespoons pure olive oil
• 3/4 teaspoon bazil
• 3/4 teaspoon oregano
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, finely minced
• 2 cups dry vegan white wine
• 1 (28 oz.) can crushed tomatoes
• 1/2 teaspoon salt to taste

Directions:

Saute basil, oregano, red pepper flakes, and garlic in olive oil for 1 to 2 minutes.
Add vegan wine and simmer for 10 to 12 minutes.
Add tomatoes. Simmer, covered partially, over low heat for 20 minutes.
Add salt to taste. Add vegan sugar, if needed, to mellow the acidity of the tomatoes.

Serves: 4 cups

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1/3 cup of vegan mayonnaise
• 2 tablespoon lemon juice
• 1 teaspoon seeded vegan mustard

Directions:

Place all ingredients into a small bowl and mix thoroughly.

Use as a salad dressing etc.

Serves: 4-6

Preparation time: 3 minutes

Ingredients (use vegan versions):

• 2 cups water
• 1/4 cup tomatoes
• 1/4 cup raw almonds
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 tablespoon sea salt
• 1/2 tablespoon fresh lemon juice
• 2 tablespoon corn starch
• 1/4 cup nutritional yeast

Directions:

Blend all ingred. in blender till very smooth. Pour in 2 quart saucepan and cook on med.
heat until thick, wisking constantly. Use as a cheese sauce for macaroni or on vegies or
whatever you like.

Preparation time: 1/2 hour

Serves:

Ingredients (use vegan versions):

• 1/4 cup of nutritional yeast
• 1/4 cup of flour
• 1 teaspoon of paprika
• 1 teaspoon of salt
• dash of garlic powder
• 1 cup of water
• 2 tablespoons of non-hydrogenated vegan margarine
• 1 cup of water
• 1 can of diced tomatoes and peppers, like Ro-Tel
• tortilla chips

Directions:

Combine dry ingredients in a saucepan. Add water. Whisk constantly over medium heat until it is thick and bubbly. Remove from heat and add margarine. Stir until margarine is melted. Stir in can of tomatoes.

Return to low heat and cook just long enough for toms to heat. Pour over chips and eat like nachos or use as a dip.

Serves: about 3

Preparation time: 10 minutes