Ingredients (use vegan versions):

• 1 tin lima beans (drained)
• 1 19 oz tin kidney beans (drained)
• 1 tin corn niblets
• 1 onion, finely chopped
• 1 med green pepper, finely chopped
• 2/3 cup vegan sugar
• 2/3 cup oil
• 2/3 cup cider vinegar

Directions:

Combine first five ingredients in a bowl. Mix the last three
ingredients well and pour over bean mixture. Let chill in fridge for
3 or 4 hours before eating. Use slotted spoon when serving.

Serves:

Ingredients (use vegan versions):

• 1 can red beans or black beans… drained and flushed with water
• 2 oz. diced tofu cheese
• 1 can manderain oranges…drained
• 1/4 cup minced red onion
• black pepper to taste
• 1/4 teaspoon fresh cilantro
• 1/4 teaspoon minced garlic

Directions:

Combine and chill…serves 3.

Serves:

Ingredients (use vegan versions):

• about 4 cups sweet potato cubes, peeled
• 1 apple with skin, chopped
• 2 stalks celery, sliced
• 1 small red onion, chopped
• 1 teaspoon fresh ginger, grated
• seasoned rice vinegar to taste

Directions:

Steam potatoes until soft, not mushy, and toss all ingredients lightly,
dress with vinegar to taste.

Serves:

Ingredients (use vegan versions):

• 2 tomatoes chopped
• 1 cucumber, peeled and chopped
• 1/2 onion chopped very fine or several scallions
• 2 teaspoon cumin
• dash of coriander and some cayenne
• 1-2 tablespoon lemon juice
• 1 teaspoon vinegar and salt

Directions:

Toss all of the ingredients together in a large bowl. I add about a
tablespoon of water and “toss” with my hand. (don’t ask me why it
seems to taste better!) This salad is especially tasty if it sits a
bit… Serve at room temp with vegan pita bread and something else yummy
like the soup above or falafil.

Serves: