Ingredients (use vegan versions):

• 1 tblsp. olive oil
• 1/2 cup celery, chopped
• 1 medium onion, chopped
• 1 carrot, sliced
• 1/2 green pepper, chopped
• 1 cup bulgur wheat, uncooked
• 2 tblsp. miso (barley or red miso works well but feel free to try other varieties)
• 2 cups warm water

Directions:

Dissolve miso in 2 cups warm water. In a skillet, saute onion in olive oil.
Then add celery, carrots, mushrooms and green pepper, continue cooking for
1 or 2 minutes. Add bulgur wheat to cooking vegetable mixture in skillet,
continue cooking and stirring for 2 minutes as bulgur becomes toasted. Add
miso-water mixture to skillet and stir. Cover and simmer over low heat for
15 to 20 minutes, until all liquid is absorbed. Remove from heat and let
stand at least 10 minutes before serving. Can be warm or cold. This is a
good, easy dish to bring to potlucks, as everyone seems to like it.

Serves: 4

Preparation time: 30 min.

Ingredients (use vegan versions):

• 2 bunches of fresh broccoli, washed, drained, and cut in bite size pieces
• 1/2 red onion, chopped in bite size pieces
• small pkg roasted and salted sun flower seeds
• 6-8 baby carrots, sliced
• 1 can water chestnuts, drained, and sliced in half
• 1 cup vegan mayonnaise
• 2 Tbl vegan sugar
• 2 Tbl vinegar

Directions:

Mix all ingredients and let stand several hours in refrigerator. Recipe can be adjusted to one’s taste.

Serves: 6-8

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 1 good-sized head of lettuce
• 1 tomato
• 1 cucumber
• 1 pepper (any color)
• 1 peach
• 1 apple
• 1 orange
• 1 banana
• 1 kiwi
• 1 pear
• salt
• pepper

Directions:

Tear lettuce. Place in bowl(s). Chop fruits & vegetables up. (You may
want to peel the skin off some items.) Place vegetables in bowl(s). Top
with the fruit. Sprinkle salt & pepper for taste. Enjoy!

Serves: 1-2

Preparation time: 10-15 min

Ingredients (use vegan versions):

• eggplant
• red pepper
• 2 cloves of garlic
• 3 Tablespoons of lemon juice

Directions:

Bake eggplant until roasted, tender and swooshed (400 deg about 1 hr
15 min). Bake or roast Red Pepper til tender. Cool eggplant and dice
(I always peel the eggplant too). Cool pepper, seed and dice.

Combine eggplant and pepper in bowl. Add 2 cloves of garlic, diced or
pressed in garlic press. Add 3 Tablespoons of lemon juice. Mix and
chill.

Serving suggestion–serve in vegan pita bread.

Note: vary the amount of garlic to taste.

Serves:

Ingredients (use vegan versions):

• One head green leaf lettuce
• 1 lloz can of manderin orange segments
• 1-2 oz toasted almonds slivers

Directions:

Toss together with an Italian dressing. I recommed Paul Newman’s Own.

Instead of buying toasted almond slivers, toast them in a toaster over
until they are your favorite doneness. We like them pretty brown.

Serves: