Ingredients (use vegan versions):

• vegan bread slices (as many as you want)
• peanut butter
• lettuce
• bananas (sliced long ways)
• apple (sliced or chopped)
• celery (sliced)
• pears
• orange or lemon rind (grated)
• vegan bacon bits
• cranberry sauce (check ing. for vegan)
• walnuts or peanuts (chopped)
• pickles
• crushed pineapple (well drained)
• carrot (shredded)
• dates or raisins (chopped)

Directions:

Add any one or two of the ingredients to your peanut butter sandwich.

My kids look forward to this light meal. I use ingredients
that I have on hand at the time. Too many choices will
confuse them.

Serves: 1 or many

Preparation time: fast

Ingredients (use vegan versions):

• 1/3 Cup Pineapple Juice
• 1/3 Cup Peanut Butter
• 3 Tbl. Soy Sauce
• 1 teaspoon Chili Powder
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cayenne Pepper (or to taste)
• 1/4 teaspoon garlic powder
• Sesame Oil to taste

Directions:

Mix ingredients together. Heat or eat cold with veggies.

Preparation time: 10 min.

Serves:

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):

• 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:

Ingredients (use vegan versions):

• 3 medium (6″) cucumbers, peeled, seeded and coarsely chopped
• 1 small or ½ large fresh pineapple, peeled, cored and coarsely chopped
• 6 large fresh bazil leaves
• 6 large fresh mint leaves
• small mint and bazil leaves for garnish

Directions:

In a blender or food processor, combine chopped cucumber, chopped pineapple, large basil
and mint leaves. Blend until fairly smooth. Chill thoroughly before serving. Serve soup
garnished with small mint and basil leaves.

Serves: 4

Preparation time: 10 min.

Nutrition Information: ¼ of recipe: 109 calories, 1.6 gm fat (13% of calories)