Ingredients (use vegan versions):

• one large cucumber
• a small, finely chopped onion
• two tablespoons of white vinegar
• three tablespoons of oil
• a ‘spritzer’ of lemon juice
• salt and pepper
• lots of fresh dill

Directions:

Peel and then thinly slice one large cucumber (a `salad cucumber’).
It’s important that the slices are very thin. Since it’s hard to do
this with a regular knife, use a cucumber-grater. Add a small, finely
chopped onion.

For the dressing use two table spoons of white vinegar, three table
spoons of oil, a ‘spritzer’ of lemon juice, salt, pepper, and (this is
important–) lots of fresh dill.

Serves:

Ingredients (use vegan versions):

• 1 large or two small cucumbers, sliced thin
• 1 small or 1/2 large red onion
• vegan red wine vinegar (enough to thoroughly soak the above – I use enough to
• *cover*, but then I really like vegan red wine vinegar )
• Black pepper (ground) to taste
• Diced pepperoncini a handful or so – optional

Directions:

Combine everything and chill for at least an hour before serving. Keeps
a while too, with all that vinegar.

Serves:

Ingredients (use vegan versions):

• 1 cup uncooked Bulgur Wheat
• 2 cups vegetable broth
• 1/2-1cup chopped carrots (I used frozen “crinkle cut” carrots)
• 2 tablespoon balsamic vinegar

Directions:

Heat vegetable broth to boiling. Add bulgur and carrots, simmer about 10
minutes until broth is absorbed. Chill. When cold, stir in balsamic
vinegar. Store covered in refrigerator.

Anyway, I thought this was very tasty, as did the other vegetarian type
I served it to. (My husband was less enthusiastic, but then, one of his
favorite foods is hot dogs.)

Serves:

Ingredients (use vegan versions):

• 2 to 3 cups of regular dried black beans
• 1 large red pepper, diced
• 1 large green pepper, diced
• 2 to 3 finely chopped carrots
• 2 to 3 cloves of garlic
• 1/2 cup finely chopped fresh cilantro or fresh parsley
• 1/2 cup vegan rice wine vinegar
• 3 Tablespoons water
• 1 Tablespoon of ground cumin (more if desired)
• dash of hot red pepper flakes
• dash of salt (if desired)

Directions:

Pick through beans and soak overnight with plenty of water tocover. In
the morning, drain the beans and add fresh water to cover.

Place beans over heat. Add one clove of garlic and bring to a
moderate boil. Cook beans for approximately 30-45 minutes until
beans are tender but NOT SOFT and mushy. The beans should be
firm enough to hold their shape. Keep a close eye on their
progress.

When beans are cooked to the tender stage, remove garlic and drain. Place
warm beans in a large serving bowl.

While beans are cooking, chop and dice the red and green peppers and
carrots. Add them to the beans. In a 2-cup measuring cup (or something
similiar),combine the vegan rice wine vinegar, water, cumin and other
ingredients. Mince the remaining garlic and add it to the rice
vinegar dressing. Stir well to combine ingredients.

Toss the bean and vegetable mixture withthevegan rice wine vinegar dressing.
Cover and refrigerate for a few hours before serving. I think tossintg
warm beans with dressing enhances the flavors more than if using cold
beans.

The vegan rice wine vinegar is fairly sweet and very mild. It makes an
exceptionally delicious replacement for olive oil in just about
any salad dressing recipe. The lemon-y cilantro adds a wonderful
flavor; especially when combined with the cumin. Try to use
fresh cilantro. Dired cilantro just does not have the same impact.
You can substitute fresh parsley if desired.

Serve the bean salad over rice and spoon a little dressing over it. The
red and green peppers add beautiful color and contrast nicely with the
black beans and cilantrol. Together it makes for an attractive
presentation on the plate.

Serves:

Ingredients (use vegan versions):

• 1 15 oz can navy beans, drained and rinsed
• 1 15 oz can red beans, drained and rinsed
• 1 15 oz can black beans, drained and rinsed
• 2 stalks celery , sliced (about 1 cup)
• 1/2 cup thinly sliced green onion
• 1/2 cup vinegar
• 1/4 cup molasses
• 1Tbsp Dijon-style vegan mustard
• 1/4 teaspoon pepper
• 2 cups torn curly endive

Directions:

In a large bowl, combine beans, celery, and green onion.
For dressing, combine vinegar, molasses, mustard and pepper, and mix well.
Pour over bean mixture, stir to coat. Cover and chill for 4 to 24 hours
(the longer the better!), stirring occasionally.
Just before serving, stir in endive.

Serves: