Ingredients (use vegan versions):

• 4 peeled and diced fresh peaches or nectarines
• 2 ounces black currants
• 2 ounces diced red Bermuda onion
• a sprinkle cayenne pepper
• 1 to 2 tablespoons fresh lemon juice

Directions:

Combine all ingredients. Refrigerate several hours.

Serves: 6-8

Preparation time: 10 min./chill several hours

Ingredients (use vegan versions):

• 4 to 5 ripe avocados (soft to touch)
• 1 small red onion (diced)
• 1 clove garlic (minced)
• 1 green jalapeno (minced)
• juice of 1 lime (you can add more depending on taste)
• 1 bunch cilantro (finely chopped)
• salt and pepper

Directions:

1. Peel avocados, remove pits and throw into a bowl.
For smoother guacamole, mix thoroughly with a
fork.

2. Add diced onion, garlic, jalapeno, and lime juice,
and cilantro. Stir it all up with a fork.

3. Add salt and pepper to taste

Serves: 4-6

Preparation time: 10 to 15 minute

Ingredients (use vegan versions):

• 1 onion
• 1 green pepper
• ½-1 tablespoon veg. oil
• 1 veg. bouillon cube
• 1 small can of mushrooms (120 g)
• 1 can of chopped tomatoes (400 g)
• 1 can of babycorn, cut in 2 or 3 pieces each
• 2 garlic cloves, crushed
• 1-1½ tablespoons tomato paste
• oregano
• bazil
• chili powder
• cayenne pepper
• 1 teaspoon vegan sugar

Directions:

Chop the onion and cut the pepper in pieces. Fry the onion and pepper in oil for a couple of minutes. Add bouillon cube, mushrooms, tomatoes, crushed garlic, tomato paste and the babycorn. Add seasoning to taste and cook, covered, on low heat for about 20 minutes. Serve with pasta. (Without vegan sugar the chopped tomatoes easily make the dish too sour.)

Serves: 4

Preparation time: 30-35 min

Ingredients (use vegan versions):

• 10 teaspoons water
• 10 teaspoons white vinegar
• 4 teaspoons hot pepper powders of choice (cayenne, chipotle, smoked pepper, etc.)
• 1 teaspoon garlic powder
• 1 teaspoon salt

Directions:

This is called Teaspoon Hot Sauce for obvious
reasons. Measure everything in teaspoon
measurements. It is really easy to make
your own hot sauce, just use an empty
bottle from previously store-bought hot sauce
to put your own in.

*For milder sauce, use 3 teaspoons of hot pepper
powder.

**For Hot sauce, use 4 teaspoons of cayenne
pepper, or 3 teaspoon of cayenne and 1 teaspoon
chipotle powder. Just work with it. If you
have a favorite smoked pepper powder, use
that.

***For extra hot sauce, use 5 teaspoon of
whatever you want—but be forewarned—it
gets hotter the longer it sits. Many days
later you may have a fire on your hands in
the shape of a bottle of hot sauce.

As for the garlic, salt, and vinegar, you can
use more or less, to taste. I found the
measurements above to be just about
perfect. If you want your sauce thicker, use
less water/vinegar.

You can also add lime juice, or peach, or
whatever kind of fruit flavor you want–by
the teaspoon, of course, until you have the right
mix.

Serves: Fits easily into a 6 ounce. bottle

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 42 oz. jar unsweetened applesauce
• 12 oz. frozen apple juice concentrate
• 6 teaspoons cinnamon
• 1 teaspoon allspice
• 1/4 teaspoon ground cloves

Directions:

Blend ingredients in blender until smooth (I do it in two batches). Place in heavy, large pan and bring to a boil. Reduce heat to a simmer, cover with lid ajar and cook 1 hour and 20 minutes. Stir every once in a while. Cool and store in refrigerator. Will turn darker as it cooks. Ymmmm GREAT on rice cakes for a quick treat!!!

Serves: 1 quart

Preparation time: 5 minutes