Ingredients (use vegan versions):

• 4 cans vegetable broth
• half bag frozen corn
• 1 large onion
• 2 cans black beans
• 2-5 cloves of garlic
• 1 avacado
• cilantro
• 1 tub fresh salsa
• stale or fresh tortilla chips
• optional: peppers (red, green, yellow, whatever), more garlic,

Directions:

Sautee the onion, garlic and peppers in a bit of olive oil
and salsa. Dump veg broth, beans, corn, fresh salsa, garlic,
onion, and pepper into a pot. Bring to a boil for five
minutes, then let simmer for about an hour. Top with avacado,
cilantro, and tortilla chips.

This soup tastes better if you let it sit overnight, but it’s
good whenever.

Enjoy it! From the Old Pueblo

Serves: 6-8

Preparation time: ~1.5hrs

Ingredients (use vegan versions):

• two tablespoon rasberry vinegar
• one tablespoon yellow vegan mustard seeds
• six ripe nectarines
• bunch of fresh corriander
• half a red onion
• optional: sesame oil

Directions:

Let the mustard seeds soak in the vinegar of 30 minutes.
Chop up all the other ingredients (coarsely) and mix.
Eat with tortilla chips

Preparation time: half hour

Serves:

Ingredients (use vegan versions):

• olive oil
• 1 large onion
• 1 red capsicum
• 2-3 cloves garlic
• large can red kidney beans (approx. 700g)
• half a bottle of tomato salsa (approx. 150mL)

Directions:

1. Heat about 2 tablespoons of olive oil in a medium sized saucepan.

2. Crush garlic and finely chop onion and capsicum.Fry in pan until onion is clear.

3. Drain kidney beans (keep liquid) and add beans to pan.

4. Add salsa to pan, cover and simmer for about 20 mins, until beans are qutie soft.

5. Mash beans with a potato masher. Mixture should be quite thick. To thin mixture to desired consistency, add appropriate amount of saved liquid from beans.

Serves: 3-4.

Preparation time: 45 mins.

Use thicker mixture to make burritos, or tacos. Use thinner mixture to eat as a dip, or make nachos.

Ingredients (use vegan versions):

• 4 large handfuls tortilla chips
• 7 tablespoon nacho vegan cheese dip
• 7 tablespoon mild salsa
• 1/2 can strained black beans
• 3 dashes chili powder
• 3 dashes fajita seasoning

Directions:

Heat vegan cheese dip and salsa in a small
glass pot on low heat for 1-2 min. Mix
spices with beans. Place tortilla chip
on 2 plates. Put beans on top of that.
Top with vegan cheese/sauce mix.

Enjoy.

Serves: 2

Preparation time: 15 min

Ingredients (use vegan versions):

• 1 apple
• 1 cup total raspberries, strawberries and/or blackberries (fresh, not frozen)
• 1 kiwi
• 2 Tbl. vegan brown sugar
• 2 Tbl. fruit preserves

Directions:

Peel, core and dice up the apple. Slice the strawberries, or cut
the raspberries or blackberries in pieces. Peel the kiwi, and chop
into small pieces. Mix all together, with vegan sugar and preserves. Serve
with baked pita strips or tortilla chips for a no-fat appetizer/snack!

Serves: 2 cups or so of salsa

Preparation time: 15 minutes?