Ingredients (use vegan versions):

• 3 large cloves garlic, minced
• 1 cup chopped pimiento stuffed green olives
• 1 cup pitted and chopped black olives
• 1/2 cup roasted sweet red peppers, cut into chunks
• 1/2 olive oil

Directions:

Make 24 hours ahead for best flavor, but not necessary. I use a small
food processor for the olives, but peppers must be chopped by hand.
Serve with a good Italian vegan bread or as a condiment for roasted Italian
veggie sandwich.

Preparation time: 10 minutes

Serves:

Ingredients (use vegan versions):

• 1 cup fake cream cheese (vegan)
• fresh garlic to taste (roasted is wonderful in this as well) minced
• pepper (to taste)
• red pepper (to taste)
• fresh bazil finely chopped (again to taste)
• soy mayo
• tomato
• onion
• cucumber
• other assorted fresh veggies
• 1 loaf of the best “crusty” vegan bread you can find!

Directions:

Begin by making “cheese” mixture. Let fake “cream” warm up
some then combine with garlic, pepper,red pepper,
basil,grate 1/4 of onion in to “cheese” so that the onion
juice gets in there as well and enough soy mayo to make it
spreadable. Let this mixture rest. Now slice tomato,
cucumber, 1/2 onion, and the other veggies you have, very
thinly. Slice you loaf of vegan bread in 1/2 horizontally (so that
you will end up with one big sandwich). You will want to
remove some of the soft vegan bread to make room for you fillings.
Now spread your “cheese” mixture on both sides of your vegan bread
so that the entire surface is covered. Layer veggies on
bottom half and cover with top. Press the sandwich together
lightly and wrap in foil or plastic wrap and place in
refrigerator fo at least an hour.

Note: If you want to jazz it up some get a jar of marinated
pepper and add to your veggie layer. Black olives are a plus
as is the vegan cheese of your choice. Have fun with this,
all of my non-veg friends love this, it is very filling, I
will be interested to hear any sugestions you have.

Serves: 4

Preparation time: 45min

Ingredients (use vegan versions):

• vegan bread
• mayo and/or vegan mustard
• lettuce, tomato, onion, soy cheese, or other sandwich trimmings
• raw extra-firm tofu
• 2 teaspoon liquid smoke
• 1 tablespoon soy sauce
• 2 teaspoon vinegar
• 2 teaspoon hot sauce (like Louisiana, etc.)
• pinch of rosemary
• pinch of thyme
• 1 teaspoon sesame oil

Directions:

1. Make the marinade. Mix the liquid smoke, soy sauce, vinegar, hot sauce, sesame oil,
and herbs in a small bowl.

2. Cut the tofu into half-inch thick slices–allow two slices per person. Marinate each
slice of tofu individually by soaking each side in the marinade for several minutes.

3. Heat a frying pan lightly coated with oil over medium-high heat.

4. Gently place each slice of tofu in the frying pan. Pour any remaining marinade over
the tofu slices. Fry on one side for 5 minutes. Then flip them over and fry on the other
side for 5 minutes. Remove the slices of tofu from the pan.

5. While the tofu cooks, slice the vegan bread, spread with mayo or mustard, and add whatever
condiments you want.

6. Put the tofu on top of the rest of the sandwich.

I like this sandwich best open-faced, but it is a wee bit messy that way. This recipe
also makes a big sticky mess out of your frying pan, but it will clean off with a lot of
scrubbing…besides, it’s so good it’s worth it.

Serves: Any

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 4 pieces focaccia squares, 4X6″ , cut in half, horizontally.
• 1 large round eggplant, sliced 1/4-inch thick
• 1 red bell pepper, seeds removed and sliced 1/4-inch thick
• 2 yelloe onions, sliced thin
• 2 tomatoes, sliced 1/4-inch thick
• 3 cups fresh spinach, clean and dry.
• 1 teaspoon olive oil.
• 1 teaspoon balsamic vinegar

Directions:

***For Pesto Sauce:
Ingredients (use vegan versions):

• 4 garlic cloves
• 1 cup bazil leaves
• 1 cup spinach

Directions:

Brush eggplant lightly with a drop of olive oil and 1
teaspoon balsamic vinegar and grill. Carmelize onion with
1 teaspoon olive oil, cooking slowly over medium heat until
golden brown. Roast red peppers.

Spread 1/4 cup pesto on top and bottom of focaccia square.
Layer eggplant, roasted red pepper, carmelized onions,
tomato and fresh spinach. Grill sandwich in pan or
griddle over medium heat for four minutes.

Serves: Four

Preparation time: hmmmm…

Ingredients (use vegan versions):

• 3 cups water
• 1 onion, large, cut into eighths
• 2 cups cooked winter squash, pressed into cup
• 1/8 teaspoon garlic powder
• 1/2 teaspoon basil
• 1/2 teaspoon celery seed
• 1 teaspoon onion powder
• 1 teaspoon parsley
• 1 teaspoon savory (you could use sage, but it’s not as good)
• 1 1/2 teaspoons sea salt
• 2 tablespoons veggie chicken seasoning (I use McKay’s)
• 2 tablespoons nutritional yeast flakes
• 2 cups water
• 1/2 cup raw cashews

Directions:

Put all ingredients, except last
addition of water and cashews, into a
large pan and simmer until onion is just
cooked.

Meanwhile, put cashews and
additional water into a blender (a Vita
Mix is almost essential to eating
vegan!) and blend for a minute or two.
(If you don’t have a Vita Mix, you could
cook the cashews with the rest of
ingredients to soften them up before
blending.)

When the onions are cooked,
add all to the blender. You may have to
blend in two batches. When all is
blended, reheat on the stove and serve
immediately. Do not boil.

This soup is good for thermos lunches,
to have for lunch with sandwiches or to
serve in place of hot cocoa after
outdoor winter activities like sledding
and ice skating.

Serves: Six to eight

Preparation time: half an hour