Ingredients (use vegan versions):

• 1/3 cup dry oatmeal
• 2/3 cup water
• 1 piece of fruit of choice – oranges, apples, bananas, peaches, and blueberries work well
• cinnamon, to taste
• vegan sugar, to taste

Directions:

Place oatmeal in a microwave-safe bowl
and add 2/3 cup water. Microwave for 1-
1 1/2 minutes. Remove from microwave.

Meanwhile, chop up fruit and place in
small bowl. Sprinkle cinnamon and
sugar over fruit and mix to coat.

Add cinnamon sugared fruit to
oatmeal. Sprinkle additional cinnamon
and sugar over oatmeal if desired.
Microwave an additional 1-1 1/2
minutes, or until fruit is soft.

Eat and enjoy!

If I use oranges, I usually just cook
the oatmeal with cinnamon and vegan sugar,
then add the orange when the oatmeal’s
done cooking. The juice makes a great
sweet addition!

Serves: 1

Preparation time: about 5 minutes

Ingredients (use vegan versions):

• 1 cup of brown basmati style rice
• chopped green onion (to taste)
• 2 tablespoon toasted chopped almonds
• 1 veggie boullion cube
• 1/4 cup of lentils (any kind you like – I used them from a can)
• 2 1/2 cups water

Directions:

I actually came up with this by accident (I had
leftover rice and lentils) and it happens to
taste REALLY good, hot or cold.

Boil the brown rice as per the instructions on
the package (Other wise, boil the rice and water
with the boullion cube until fast bubbles and
then turn heat to half and cover for 45 minutes,
rice should be nice and fluffy)

As for the lentils, I went the easy way and used
canned lentils but by all means, please prepare
them as you wish. Rinse and add 1/4 cup along
with the chopped onions and toasted almonds
(lightly brush almond pieces with sunflower oil
and place on broiler or in toaster oven.)

And that’s it! It tastes yummy!

Serves: 2-4?

Preparation time: 1 hr

Ingredients (use vegan versions):

• 1 cup raw sunflower seeds
• 1/2 cup cornmeal, Kamut® or amaranth
• 1/2 cup engivita or nut. yeast

• 3 teaspoon parsley flakes
• 1/4 cup sunlower oil (or any)
• 1 1/2 teaspoon dried bazil
• 1 1/3 cups water
• 1tsp. crushed dried thyme
• 2 tablespoon tamari (or Bragg’s)
• 3/4-1tsp. sea salt
• 3-4 teaspoon prepared horseradish
• 1/2 teaspoon dried sage leaves
• 1 tablespoon Saurkraut (opt.)
• 1/4 teaspoon sea kelp (opt.)
• 1/2 teaspoon ground vegan mustard
• 1 cup finely grated potato
• ( rinse thoroughly & squeeze this makes it less starchy)

Directions:

Make sure you rinsed the potato (through a colander or any kind of nylon cloth or
cheesecloth. Put everything in a blender except potato, blend for a bit…add
potato,
blend some more, if it isn’t mixing add a l’il more oil (or olive juice).

Preheat
oven to 375* F. Oil a 9″ glass pie plate and scoop in pate…OR DOUBLE recipe and
put in a
loaf pan. Bake 35-45mins until well browned. You can really alter this recipe say
by using
nuts in combo or alone adding olive juice instead of oil to help mix- just make
sure it
has a sticky consistancy.

Let pate cool for about 20 mins (the longer the better up to 2
hours). Then
serve on vegan bread or vegan crackers. Keeps for a week or can be frozen in wedges.

Serves: 4

Preparation time: 55 mins

Ingredients (use vegan versions):

• 1 deliciously ripe avocado
• 1 slice of lemon (or bottled lemon juice)
• 1 heaping tablespoon of fresh salsa

Directions:

Halve the avocado and remove the pit. Take your knife and
finely dice the avocado while still in the shell (this
saves a *big* mess). Scoop out the pieces and mash them in
a bowl. Add a little fresh lemon juice (watch out for the
seeds!) and a healthly dallop of salsa (I like to use the
organic stuff in the ‘fridge case at the health food
store). Give it a big stir.

I like to let this sit while the flavors mingle and I slice
up a cucumber to dip im my guacamole. It’s much tastier
than tortillia chips (and more filling). Carrots are also
good. I had this for dinner a lot when I was on my raw
foods kick (even though the store bought salsa isn’t quite
*raw*…) It’s fast, easy, tasty and healthy. Enjoy it!

Serves:

Ingredients (use vegan versions):

• A big glass jar
• Enough lemons to fill the jar
• fresh water
• lots of rock salt

Directions:

Rinse lemons well. The idea is to then put long vertical slits in
the lemons, without actually slicing them apart into pieces. So,
holding the lemons upright, make about 6 or 8 longitudinal cuts, which
should end just a centimeter or so before the tips of the lemon.

Then, take the rock salt and generously stuff the lemons in the jar and VERY GENTLY
completely cover with cold water. Place loosely covered jar in a cool,
dark place for about 2 or 3 weeks or so (it might begin to smell sort of
funny, but worry not).

Then, drain the jar of its evil-looking liquid contents and start over with fresh salt
and water. Let sit in its quiet corner for 2 or 3 more weeks. Finally, you’re ready
to chow!! Drain them one final time, and remove any lingering pieces of fruit from the
rind. Eat ONLY the well-rinsed rind slices and enjoy!! The rind is slightly sweet, with
a nice lemon taste, and makes a nice addition to a plate of stir-fried veggies or just
about anything else.

Serves: many

Preparation time: a few weeks

Nutrition Information: tons of sodium, but well worth every gram…:~)