Ingredients (use vegan versions):

• 1 loaf french bread (sliced)
• 1-2 red bell peppers, thinly sliced
• 1/4-1/2 medium sized onion (I prefer the sweeter kind), thinly sliced
• 2 cloves garlic, minced
• 5 tablespoons basil, approximately
• olive oil
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.

2. Place sliced red peppers and onions in a pan with
a small amount of olive oil, cook until peppers and
onions are tender.

3. Place slices of bread onto a baking sheet and
then drizzle oil on them.

4. Spread the minced garlic onto the bread slices,
then stick the pan in the oven for 3 min, or until
very lightly toasted.

5. Remove the pan from the oven, and evenly
distribute the onions, peppers, and basil on each
slice, add salt and pepper to taste.

6. Put the pan in the oven for about 5-10 min, or
when the bread is nice and toasty (golden brown).

Serves: 4

Preparation time: 20 min

Ingredients (use vegan versions):

• Tomatos
• Zucchini
• Cucumbers
• Carrots
• Pickles
• Cheese substitute
• vegan Dijon mustard (I prefer Grey Poupon)
• Any vegan bread (I like to use a toasted long roll)

Directions:

Toast vegan bread (optional). Chop vegetables. Spread mustard on
bread. Put vegetables + cheese on sandwich. Eat. I told you
it was easy!

Serves: 1

Preparation time: depends on how fast you chop things…about 10-15 mins

Ingredients (use vegan versions):

• 3 cans chickpeas, drained (or save a little juice and you don’t have to use as much oil
• 1/2 cucumber
• 1 small tomato
• 1 1/2 lemon, juice and pulp
• a handful chopped parsley
• salt to taste
• fresh ground pepper to taste
• 1/4 cup olive oil (or add chickpea juice instead) you can add more oil if you like
• 3 cloves of garlic
• 1 tablespoon tahini

Directions:

Put all ingredients in a food processor and blend until smooth.

Use as a dip for fresh cut veggies, tortilla chips, stone ground vegan crackers, toasted or
fresh syrian vegan bread.

My hummous has a fresh, flavorful taste. Try it and let me know what you think!

Serves: 15

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 2 tablespoon olive oil
• 1 cup frozen mixed veggies – I used a mix of broccoli, carrots & cauliflower
• 1 large or 2 medium garlic cloves, minced
• 3 vegan “chicken”-type faux meat patties, chopped
• 1/4 to 1/2 cup veggie broth
• 1/2 teaspoon dried basil
• 2 generous teaspoon vegan parmesan
• angel hair pasta, cooked

Directions:

Heat oil over medium. Add frozen
veggies and garlic. Cook for a few
minutes then add in faux meat. Continue
to stir and cook for a few more
minutes. Pour in 1/4 cup of broth and
stir; add basil and vegan parmesan. Add more
broth until it is at your desired
consistency. Turn heat to low and cook
until heated through. Serve over angel
hair pasta.

Goes well with whole wheat garlic toast
and apple juice.

Serves: 2 to 3

Ingredients (use vegan versions):

• 2 medium eggplants or 4/5 chinese eggplants
• 2 medium red peppers
• 3 (or more depending on your tastes) cloves of garlic with skin
• olive oil

Directions:

Wash the eggplants and peppers and pierce with a fork to allow steam
to escape, put everything on the barbeque or in a toaster oven. It
will take at least a half hour+ until the vegetables are properly
roasted, depending on the size of the vegetables and how close
they are to the heat. The garlic will be done sooner. Remove the
garlic cloves when they are soft, allow the eggplant and peppers to
roast until they are slightly blistered on the outside. Let cool.
When everything is cool enough to handle, peel and mash together with
some olive oil. You could also add spices, ie. basil for a
mediteranean flavour, or cumin and corriander for a middle eastern
flavour.

Makes a good dip for vegan pita bread, or a sandwhich spread.

Nutrition Information: unknown

Serves: