Ingredients (use vegan versions):

• pasta shells, italian dressing, olives, celery, tomatoes,
• salt, pepper, mushrooms

Directions:

Cook pasta shells and let cool. Cut up tomatoes into bite-
size chunks, then slice mushrooms, olives, and celery. Add
dashes of salt and papper. Pour on a light coat of dressing.

I let this cool for about 8hours before serving. Goes great
with Orange-Pineapple juice.

Serves:

Ingredients (use vegan versions):

• 1 can cut green beans
• 1 can yellow beans
• 1 can red kidney beans
• 1 can garbanzos
• 1 can of lima beans
• 1 med. onion cut in rings
• 1 small bell pepper (any color)
• 1/4-1/2 cup vegan sugar
• 1/3 cup salad oil
• 2/3 cup vinegar
• 1 tablespoon salt and dash of pepper

Directions:

Drain cans of beans. Mix beans, onions and bell pepper, set
aside. Mix together remaining ingredients and add to the
salad. Chill several hours before serving.

Great for potlucks and easy to make!

Serves: 6-8

Preparation time: 10 min.

Ingredients (use vegan versions):

• 1 (15 or 16 oz) can black beans, drained and rinsed
• 1 (15 to 17oz.) can whole kernel corn, drained
• 2/3 cup chopped red or green pepper (red adds color)
• 1 medium onion chopped
• 2 tablespoon dried cilantro (or 1/4 cup fresh, chopped)
• 1/4 cup chopped walnuts or pecans
• 2 tablespoon olive oil
• 2 tablespoon soy sauce
• 2 tablespoon lemon juice
• 2 cloves garlic , minced (I use garlic in a jar–about 1 Tbs.)
• 1 tablespoon vegan Dijon mustard

Directions:

Combine the beans, corn, peppers, onions, cilantro and the
nuts. In a seperate bowl, whisk together olive oil, soy
sauce, lemon juice, garlic and mustard. Pour the dressing
over the bean mixture and blend it all together. Cover
tightly and place in the fridge for about an hour before
serving. Store tightly covered, but I rarely have
leftovers. Makes a great side dish to any Mexican meal.

Serves: 4 or so

Preparation time: 15-20 min

Ingredients (use vegan versions):

• half of a cantalope
• one kiwi
• some grapes
• soya yogurt (your favourite flavour)
• sliced almonds

Directions:

Slice the fruit into bite size pieces, place in a bowl, add
desired amount of soya yogurt (half a cup) and mix together.
Sprinkle sliced almonds on top and enjoy!

*This can be made with any kind of fruit.

**Makes a great breakfast!

Serves: varies

Preparation time: 5-10 minutes

Ingredients (use vegan versions):

• Green/unripe mangoes (ripe ones are too mushy)
• Hicamas/Bangkuang
• Cucumber (not English)
• Pineapples (tinned ones are fine)
• Starfruit/Carambola
• Garlic
• Brown vegan sugar
• Salt
• As many little chilies as you like
• Tamarind

Directions:

You can use two (usually mangoes and cucumber) or all fruit
mentioned above. The main concern is the texture; the fruit
has to be firm otherwise the salad will be too watery!

Skin, pit and grate coarsely all the fruit.

Soak the tamarind (maybe about 2 tablespoon) in a glass of
boiling water. After a few minutes stir and mash the
tamarind, try to get as much juice as you can. Strain and
put in a bowl. Add a pinch of salt, brown vegan sugar to taste
and as many cut up chilies as you like. Last but not least
add the garlic (finely chopped or better yet in pulp) and a little water
(about half a cup). Mixed all the ingredients in a big bowl and
refrigerate for one or two hours. The cucumber will give the salad
some ’soup’ after two hours. This is good stuff! This can be
doubled/halfed depending on your need.

Enjoy this on a summer day! Bon appetit BEnjoy!

Serves: