Ingredients (use vegan versions):

• zest from 1 lemon
• juice from 2 lemons
• 2 teaspoon capers
• 1 teaspoon garlic powder
• 4 tablespoon olive oil
• 2 tablespoon prepared pesto (or fresh chopped bazil and increase
• garlic to 2 tsp)
• 2 tablespoon non-hydrogenated vegan margarine
• 1 can drained chickpeas
• 16 oz Angel hair pasta

Directions:

Whisk together the first 7 ingredients in a large serving
bowl. Meanwhile cook the pasta, drain and toss with sauce
and chickpeas. Reheat gently. Return to serving bowl. Serve
with soy parmesan if desired. This is great served with a
loaf of sourdough vegan bread and a huge salad

Serves: 8

Preparation time: 15

Ingredients (use vegan versions):

• 1-2 cans chickpeas (garbanzo beans) amount depends on how hungry you are!
• 1/2-1 onion, finely chopped*
• 1-3 stalks celery, as desired
• s pinch of fresh, minced garlic
• salt/fresh ground pepper to taste
• 1 Tablespoon Nayonaise

Directions:

* If you want to take ‘the edge’ off the onions, you can put them
in a little container with some water and microwave them for 2-4 minutes.

Open cans of chickpeas, drain and rinse well. Put chickpeas in a bowl
and “smash” them up well (do NOT puree).

Add all other ingredients, stirring well & enjoy now or
refrigerate until needed.

Can be used as sandwich filler, or on a bed of spinach,
garnished with shredded carrots, cucumber sliced and fresh,
diced tomatoes, as a main course.

Try different variations of this dish by adding your
favorite herbs & spices, fresh garden vegetables, etc.

Serves: 2-3

Preparation time: 5-10 minutes

Ingredients (use vegan versions):

• 1/2 lb angel hair pasta
• 1 ripe avocado
• juice of 1 lemon
• 3-4 tablespoons sesame oil
• 1 tablespoon sesame seeds
• 1 clove garlic, crushed
• crushed red peppers to taste

Directions:

Put the pasta on to boil. Meanwhile, peel avocado and remove
pit. Cut into small (1/4″ or so) chunks. Add remaining
ingredients and stir to coat avocado. When pasta is finished
cooking, drain and rinse well with cold water until pasta is
chilled. Add to avocado mixture and mix well.

Serves:

Ingredients (use vegan versions):

• 2 tomatoes chopped
• 1 cucumber, peeled and chopped
• 1/2 onion chopped very fine or several scallions
• 2 teaspoon cumin
• dash of coriander and some cayenne
• 1-2 tablespoon lemon juice
• 1 teaspoon vinegar and salt

Directions:

Toss all of the ingredients together in a large bowl. I add about a
tablespoon of water and “toss” with my hand. (don’t ask me why it
seems to taste better!) This salad is especially tasty if it sits a
bit… Serve at room temp with vegan pita bread and something else yummy
like the soup above or falafil.

Serves: