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:

Ingredients (use vegan versions):

• 5 1/2 cups cubed unpeeled Yukon Gold potatoes (about 2 lbs)
• vegetable cooking spray
• 1 cup thinly sliced fresh shiitake mushroom caps (about 2 1/1 oz)
• 2 cloves garlic, minced
• 1/2 cup vegan rice wine vinegar
• 1/4 cup water
• 1 teaspoon vegan Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon dried whole rosemary
• 1/4 teaspoon pepper
• 2 tablespoon olive oil
• 1/2 cup sliced green onions

Directions:

Place potatoes in large saucepan; cover w/water, bring to a boil. Cover,
reduce heat, simmer 8 min or til tender. Drain, set aside. Coat a small
nonstick skillet with cooking spray; place over med.-hi heat til hot. Add
mushrooms, saute 3 min. Add garlic, saute 1 min. Stir in vinegar and next 5
ingredients, cook 3 min or til liquid is reduced by half. Remove from heat,
stir in oil. Combine potato and green onions in large bowl, stir well. Pour
vinegar mixture over potato mixture, toss gently to coat. Serve warm. or
cover and chill. Makes 5 servings.

Bryan..

Serves:

Ingredients (use vegan versions):

• 16 oz. rotini noodles
• 6 oz. baby carrots (the smaller the better)
• 6 oz. sweetcorn, halved lengthways
• 4 – 5 oz. snow peas
• 6 oz. young asparagus spears, trimmed
• 3 – 4 oz. purple onion, sliced thin and cut in half
• 2 teaspoon vegan white wine vinegar
• 2 tablespoon extra virgin olive oil
• 2 teaspoon vegan mustard powder
• 3 tablespoon Italian dressing(with vegan parmesan if you can find it.)

Directions:

Cook the pasta until tender. At the same time, cook the
carrots and sweetcorn in a second pot of salted water for 2-
3 minutes.

Add in the snow peas and carrots, cook for another 2
minutes (carrot test: should be tender but still slightly
crispy). Drain all the veggies and refresh under cold
water. Drain.

Place veggie mixture into a mixing bowl, add the purple
onions and toss.

Drain your pasta and refresh it under cold water as well.
Mix the vegetables.

Mix the vinegar, oil, mustard powder and dressing in a
jar. Add salt and pepper to taste. Mix well.

Pour over the salad and toss well. Can be served
immediately or chilled in the fridge.

*alternative: Adding some vegan mayoat the end
makes a creamier salad with a bit more tang.

Serves: 3-6

Preparation time: 15 – 20 min.

Ingredients (use vegan versions):

• 1 Small red onion, finely chopped
• 1 Red bell pepper, finely chopped
• 1 Yellow bell pepper, finely chopped
• 1+ tablespoon Fresh bazil, chopped
• ~6 Fresh button mushrooms, chopped
• 1/2 lb Cooked pasta
• Fatfree salad dressing to taste
• Dried oregano to taste
• garlic powder to taste
• Vegetable seasoning salt to taste (I use Spike) or soy sauce
• Fresh ground pepper to taste

Directions:

Mix everything together and let marinate for as long as you can wait!

Serves:

Ingredients (use vegan versions):

• 1 cup dried chickpeas (garbanzos) soaked in 5 cups of water for 25 hours
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup finely minced onion
• 2 tablespoon finely minced parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cloves garlic
• Freshly ground pepper
• 1 tablespoon lemon juice
• a pinch (or more) of cayenne pepper
• oil for frying (i.e. canola, sunflower, avocado)

Directions:

This recipe was originally posted on
Vegweb’s forums by the user “MrFalafel”
whilst vegweb had forums. It’s possibly
some of the best falafel ever.

Drain the chickpeas and put them into
the container of a good processor or
blender. Add the baking soda and
salt. Turn the machine on and blend
until you have the texture of coarse
bread crumbs or fine bulgur wheat. You
should NOT have a paste.

Empty the chickpeas into a bowl. Add
the onion, parsley, cumin, coriander,
garlic, black pepper, lemon juice, and
cayenne. Mix gently with a fork. Do not
pat down. This mixture should be loose
and crumbly.

Put 2 inches of oil in a wok or other
utensil for deep frying and set to a
heat on a medium-low flame. You need a
temperature of 350 to 375 degrees F.
While the oil heats, form the first
batch of patties. Using a very light
touch, form patties that are about 2
1/4 inches in diameter, about 3/4 inch
thick in the center and less so at the
edges. Do not pat down or try to be
too neat. The patties should just
about hold together. Put as many
patties into the hot oil as the utensil
will hold in a single layer. Fry about
4 minutes or until the patties a
reddish brown on both sides. Turn at
least once during the frying process.
When the patties are done, remove them
with a slotted spoon and drain on a
paper towel. do all of the patties this
way.

That’s pretty much it. Here’s some tips:

1.) Use the right oil: Olive oil is not
good for frying, due to its low smoke
point. Choose an oil with a higher
smoke point, such as Canola, sunflower
or avocado oil.

2.) Use fresh herbs & spices where
possible. The fresher they are, the
better they taste

3.) If you substitute dried chickpeas
with canned, don’t add salt, since
canned chickpeas contain salt anyway.

4.) Falafel is best served in a pita
with salad.

Serves: depends how hungry you are

Preparation time: 40 mins (plus soaking time for chickpeas)