Ingredients (use vegan versions):

• 1/2 lb orzo (pasta)
• 3 tablespoon olive oil
• 2 tablespoon vegan red wine vinegar
• 1 tablespoon Dijon-style vegan mustard
• 1/4 cup chopped fresh mint leaves or 1 1/2 tablespoon dried
• 2 tablespoon dried oregano
• 1 tablespoon dried thyme leaves
• 1/2 tablespoon black pepper
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1 med. unpeeled cucumber, diced
• 2 cloves garlic, minced
• 1 cup pitted black olives, halved
• 1/4 lb. vegan soy feta or seasoned tofu, crumbled
• 1 15-oz. can chickpeas, drained

Directions:

In a small saucepan, place the pasta in boiling
water and cook for 9 to 11 minutes, until al dente. Drain
and cool under cold running water.

In a small bowl, whisk together the oil, vinegar,
mustard, mint, and seasonings, forming a vinaigrette. In a
large mixing bowl, combine the orzo, tomatoes, scallions,
cucumber, garlic and black olives. Blend in the
vinaigrette, soy feta, and if desired, chickpeas.

Chill for 1 hour before serving. Place over a bed of lettuce.

Serves: 6

Preparation time: 30 min.

Ingredients (use vegan versions):

• 2 fresh beetroots (medium size)
• 2 medium apples
• lemon juice
• vegan sugar
• vegetable oil (sunflower, maize, walnut, hazelnut…)
• optional: sunflower seeds

Directions:

Peel the beetroots, wash and core the apples.
(Note: do NOT cook the beetroots, they are used raw!)
Grate both beetroots and apples.

Add lemon juice, vegan sugar and a little oil to taste. Toss.
Serve sprinkled with sunflower seeds which can be toasted a
little in a dry pan.

Serves: 2-4

Preparation time: 20 min

Ingredients (use vegan versions):

• 5 lbs. fresh ripe tomatoes, diced (or 2 big cans of diced tomatoes)
• 1 large red onion, diced
• 6-10 cloves of crushed garlic
• 8 colorful sweet peppers (green, red, yellow, orange etc…) diced
• 3 jalepeno peppers, minced, seeds, pulp & all)
• jamaican hot sauce as required

Directions:

Chop all the vegetables and place in a big bowl with a lid.
[Wear gloves, or keep your hands in a plastic bag while
handling the jalepeno. I didn't once, and accidentally
rubbed my eye (AFTER I washed my hands) and it burned for
hours!] Keep salad refrigerated - use it right away or
within a few days. Serve it with crunchy tortillas, baked
potatoes, pancakes, veggie burgers, etc. Add black beans
and yellow corn, to pretty it up and make it a meal. When
we make this it’s an event. We all chop. It’s made by the
half-barrell and it’s all we eat for days!

Serves: lots!

Ingredients (use vegan versions):

• However much pasta you want to use
• About 3 carrots diced small per bag of pasta
• Celery diced small (keep the amount close to the amount of carrots)
• Whatever other vegetables you want to put in diced
• Italian dressing preferably freshly made(a cup or so per bag)
• Any spices such as salt or pepper or oregeno are good

Directions:

Cook the pasta until it is soft and not too chewy (about 20 minutes). Drain the pasta and
run under cold water until its cold. Or put it in the refrigerator and let it chill.
Add the diced vegetables, spices, and dressing.

Enjoy

Sorry about the vagueness of this recipe. Just make it the way you like and you will be
much happier with it.

Preparation time: about 20 miniutes

Serves:

Ingredients (use vegan versions):

• 2 cups: Bean sprouts
• 15 spinach leaves chopped very finely
• 1 cup cabbage shredded
• 1 small carrot grated
• 1 small tomato chopped finely
• 2 oranges segments peeled
• 1/2 teaspoon soya sauce
• 1/2 teaspoon salt
• 1/2 teaspoon vegan sugar
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice

Directions:

Steam sprouts. Mix all other vegetables and fruits.
Season to taste with salt, vegan sugar, pepper, lemon juice and
soya sauce.
Serve chilled.

Serves: