Ingredients (use vegan versions):

• 1 can of sweet corn
• 1 can of red kidney beans (or other according to taste)
• 1/4 cup of diced red peppers
• 1/4 cup of diced onions
• 1/2 cup of Italian salad dressing
• Dairy free “Parmesan” cheese (to taste)

Directions:

Drain liquid from beans and wash with cold water. Strain out water
and allow beans to drip dry. Then drain liquid from corn, and put
in mixing bowl. Add diced peppers and onions to bowl. Then add the beans.
Next add the beans and the salad dressing. Mix well, then add the cheese (if desired).

Put in the fridge for at least 24 hours to allow taste to mend together.
After that you may eat cold, by itself or throw it on a roll with lettuce
and other veggies!

Serves: 5

Preparation time: 15 minutes

Nutrition Information: Very healthy, especially if you use the oil free salad dressing.
It is a great thing to have in the fridge just to snack on.

between meals. Also serves as a good side dish with dinner.

Ingredients (use vegan versions):

• 8 oz (225 gm) haricot beans
• 1 bayleaf
• 8 tablespoon olive oil or half olive, half vegetable oil
• juice of 1 lemon
• 1/2 pint (150 ml) water
• 2 cloves garlic, crushed,
• 1 onion, peeled
• 1 teaspoon sea salt
• freshly ground black pepper
• 2 teaspoon tomato puree
• 2 sprigs thyme

Directions:

Soak the beans for a couple of hours or so, then drain them and rinse
them and cook them in plenty of water until nearly tender; drain.

Heat the oil in a good sized saucepan, add the beans and cook them
very gently for about 10 minutes, then stir in the garlic, sea salt,
tomato puree, thyme, bayleaf and water (you can use some of the water
in which the beans were cooked) and simmer gently, without a lid,
until the liquid has reduced to a thick, terracotta-coloured sauce and
the beans are tender.

Cool, then add the lemon juice and the onion, sliced into thin rounds.
Season with more sea salt and freshly ground black pepper if
necessary.

Chill the salad and serve sprinkled with chopped parsley.

Serves:

Ingredients (use vegan versions):

• 2 heads of greens (escarole, spinach, iceberg lettuce, or swiss chard)
• 3-4 cloves of garlic, to taste
• 2 tablespoon olive oil
• Fresh ground pepper
• 1 can of Great Northern beans (white)

Directions:

Wash greens and break up into small pieces. Put in large sauce pan,
add water (not quite enough to cover greens) and boil until they are
tender; then drain. Meanwhile, crush and mince garlic. Fry in pan
with the oil, add fresh-ground pepper to taste and beans. When warm,
add the cooked greens. You may simmer to enhance flavors or serve
immediately.

Serves:

Ingredients (use vegan versions):

• 3 medium-sized eggplants, unpeeled and cut in 1.5 inch cubes
• 1 cup olive oil
• 1 tablespoon course salt
• 4 garlic cloves, minced
• 2 large yellow onions, halved and sliced
• pepper
• 1 cup fresh bazil leaves, chopped
• juice of 2 lemons

Directions:

Preheat oven to 400 degrees. Wrap a 9×13 baking pan in foil. Toss
eggplant w/the salt, garlic, and half of the olive oil. Line bottom
of baking pan with eggplant and bake 35 min. or until eggplant is
mushy. (The cubes will shrink significantly in size.) Cool and
transfer to a large bowl.

While the eggplant is in the oven, heat rest of oil in a large skillet
and cook the onions on low heat for 15 min. or until tender. Add
onion to eggplant, season w/pepper, then add basil and lemon juice.
Don’t skimp on the lemon juice.

Serve room temp. For 6-8 people.

Serves:

Ingredients (use vegan versions):

• 1 lb tofu
• 1 teaspoon miso
• 1 teaspoon approx. salt pickle plum paste (sour)**don’t worry if you can’t find it
• 1 pinch salt
• 1 teaspoon vegan mustard
• 1 handful green onions

Directions:

Crumble the tofu. Mix everything together.

For best results, let it sit for a few hours to let the flavor really sink in.

Serve as a sandwich, with mayonnaise on the vegan bread.

It’s quick, easy, and very tasty!

Serves: