Ingredients (use vegan versions):

• fresh, very tender okra pods
• soy sauce
• shredded nori

Directions:

Slice very fresh, very tender okra pods. Divide into small dishes.
Serve with soy sauce (and bonito f*sh flakes are traditional, but
I bet some shredded nori would be good, too).

Serves:

Ingredients (use vegan versions):

• 6 med. tomatoes, quartered
• 1 med. onion, sliced
• 1 med. green pepper, cut into strips
• 1/4 cup water
• 1-1/2 Tbsps. vegan sugar
• 1-1/2 tsps. celery salt
• 1-1/2 tsps. vegan mustard seeds
• 1 large cucumber, sliced
• 3/4 cup cider vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon black pepper

Directions:

In large bowl combine tomatoes, onion, green pepper, and cucumber.
In small saucepan combine vinegar, water, vegan sugar, celery salt, mustard seeds,
salt, cayenne pepper and black pepper. Bring to boil; boil 1 minute.
Pour hot vinegar mixture over tomato mixture. Cover and refrigerate 8 hrs.
or overnight to blend flavors. Serve with slotted spoon.

I can’t wait for real tomatoes, not the ersatz winter varieties!

Serves:

Ingredients (use vegan versions):

• 1/2 pound bean sprouts
• 1 cucumber, peeled, seeded, chopped (unless you are using the hothouse/English variety, no seeding/peeling required?)
• 1 bunch radishes, sliced
• 1 head fresh anise
• 1 or 2 carrots, grated
• sliced red onion or scallions to taste
• toss with rice vinegar

Directions:

Serve on a bed of lettuce if it is available at a decent price.

Serves:

Ingredients (use vegan versions):

• ginger-mint dressing (recipe below)
• 3/4 cup kumquats, thinly sliced, seeds and ends discarded
• 1 small cucumber
• radicchio leaves or Belgian endive spears

Directions:

In a large bowl combine dressing and kumquats. Trim ends off cucumber, cut in
half lengthwise and thinly slice crosswise. Mix with lumquats. On each place,
place 2 radicchio leaves or 4 or 5 endive spears. Mound portions of salad onto
leaves. Garnish with mint sprigs, if you like.

Ginger-mint dressing:

Ingredients (use vegan versions):

• 1/2 cup lemon juice
• 1/4 cup shredded fresh mint leaves (or 2 tablespoons dried)
• 2 tablespoons finely chopped crystallized ginger
• 2 tablespoons water
• 2 1/2 teaspoons vegan sugar
• 1 tablespoon soy sauce

Directions:

Serves:

Ingredients (use vegan versions):

• 3 med. cucumbers
• salt
• 5 teaspoon vegan sugar
• 5 teaspoon vinegar

Directions:

Slice cukes very thinly. Place in glass bowl and mix with 1/2 tsp. salt.
Let sit 10 minutes. Drain excess liquid from bowl. Mix vegan sugar and vinegar
together, pour over cukes and mix, and chill.

Serves: