Ingredients (use vegan versions):

• 1 head romaine lettuce
• 2 tablespoon balsamic vinegar
• 1 teaspoon vegan red wine vinegar
• 4 cloves garlic
• 2 teaspoon fresh lemon juice
• grated lemon peel
• water

Directions:

Wash the head of lettuce and break into bite size pieces. Press the garlic and place in a bowl. Add balsamic and vegan red wine vinegar and mix well. Add three Tbsp of water and the lemon juice. Grate some lemon peel and add to dressing. Mix in with lettuce and serve.

Serves: 4

Preparation time: 8 mins

Nutrition Information: The recipe is very low fat, if any. Make sure that you have your breath mint though if you have a date after dinner!

Ingredients (use vegan versions):

• 2 1/2 cups washed chickpeas
• 2 teaspoon baking soda
• 1 teaspoon crushed coriander seeds
• 1 tablespoon chopped coriander leaves (optional)
• 3 crushed garlic cloves
• 1/4 cup finely chopped parsley
• 1tsp ground cumin
• 1/2 teaspoon cayenne pepper
• 2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup flour
• oil for frying

Directions:

Soak chickpeas overnight in 10 cups hot water and baking soda. Drain.
Grind in a blender or food processor until fine.

Add spices and flour.If mixture is too dry, add a few drops of water.

Make small balls about 1 1/4 ” (3 cm) in diameter.Place on waxed paper
or a greased baking sheet.

Heat the oil and deep fry a few balls at a time for 2-3 minutes until
golden brown.Drain on a paper towel. Keep balls warm.

Makes 60-70 felafel (or falafel) balls.

To serve: Stuff 6 balls in a fresh vegan pita bread together with humus,
tehina, fresh vegetable salad and hot pepper sauce. Eat warm.

Serves:

Ingredients (use vegan versions):

• 1 450 g. box of macaroni or other small pasta
• 1 cup vegetable juice (I use V8)
• 1-2 tablespoons Bragg’s seasoning, or less soy sauce
• 1-2 tablespoons tahini
• salt, if desired

Directions:

Boil the macaroni. This of course
only takes about 10 minutes. Drain, and mix in other ingredients.
Sooo creamy and delicious!! Sooo creamy
and delicious!!!

Leftovers will probably need more V8
added, as the pasta soaks up the juice.
Oh yeah, and it’s really good if you
put salad on top of the pasta with a
little oil dressing. Seriously!

Serves: 4-6

Preparation time: 10-15 min.

Ingredients (use vegan versions):

• 1 Kilo (2.2 lbs.) Nopales (cactus paddles)
• 1 Onion – halved
• 4 Cups Water
• 2 tablespoon Salt
• 2 Large Tomatoes – chopped
• 1 Large Onion – chopped
• 4 Green Chiles – Serrano or Jalapeño – chopped

Directions:

If the nopales you buy do not already have the thorns removed, do so carefully. I recommend using gloves and a carrot peeler to do this.
Once you have removed all of the thorns, wash and chop the nopales, place them in a pan with the 4 cups of water, halved onion and salt. Bring to a boil, reduce heat and simmer 30-45 minutes or until tender.
Drain nopales and combine with remaining ingredients. Taste and adjust seasoning adding more salt if necessary.
This dish gets better if you let it sit a few hours in the fridge before serving.

Serves: 4 or more

Preparation time: 1 hour

Ingredients (use vegan versions):

• 3 tablespoons fresh squeezed lemon juice
• 1 teaspoon dijon mustard
• 1-2 cloves of garlic, minced
• 1 tablespoon sweet white miso
• 5 tablespoons olive oil
• 1-2 tablespoons nutritional yeast
• pinch of sea salt
• pinch of black pepper
• plain soymilk to taste

Directions:

Mix lemon juice, mustard, and garlic in a
bowl. Whisk in the miso until is well
combined. Slowly add the olive oil,
whisking continuously, to make a
mayonnaise. When the oil is fully
integrated, mix in the yeast, salt and pepper.
Taste it, and if it is too strong, dilute it by
whisking in soymilk one tablespoon at a
time.

Traditional caesar salads use raw egg to
make a mayonnaise dressing. In this recipe,
the miso replaces the egg. If you live
somewhere where you can buy vegan
worcestershire sauce or fake parmesan
vegan cheese, they would both probably enhance
the recipe.

Serves: 4

Preparation time: 15 minutes