Ingredients (use vegan versions):

• whole wheat flat vegan bread
• tofu bacon (tofu fried in oil with tamari and liquid smoke)
• avacado, sliced thin
• romaine lettuce
• thinly sliced tomatoes
• vegan mustard

Directions:

Spread a flat vegan bread with mustard.

Layer on, leaving 2 inches on top uncovered, lettuce,
tomatoes, bacon and avacado. Roll vegan bread from bottom to
top. Continue rolling hovan inside a paper towel
diagonally so it’s all tucked in. Slice hovan in half
through the paper towel. Eat by peeling back paper as you
go along.

tres delicious.

Serves: 1

Preparation time: 2h

Ingredients (use vegan versions):

• 1/2 lb orzo (pasta)
• 3 tablespoon olive oil
• 2 tablespoon vegan red wine vinegar
• 1 tablespoon Dijon-style vegan mustard
• 1/4 cup chopped fresh mint leaves or 1 1/2 tablespoon dried
• 2 tablespoon dried oregano
• 1 tablespoon dried thyme leaves
• 1/2 tablespoon black pepper
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1 med. unpeeled cucumber, diced
• 2 cloves garlic, minced
• 1 cup pitted black olives, halved
• 1/4 lb. vegan soy feta or seasoned tofu, crumbled
• 1 15-oz. can chickpeas, drained

Directions:

In a small saucepan, place the pasta in boiling
water and cook for 9 to 11 minutes, until al dente. Drain
and cool under cold running water.

In a small bowl, whisk together the oil, vinegar,
mustard, mint, and seasonings, forming a vinaigrette. In a
large mixing bowl, combine the orzo, tomatoes, scallions,
cucumber, garlic and black olives. Blend in the
vinaigrette, soy feta, and if desired, chickpeas.

Chill for 1 hour before serving. Place over a bed of lettuce.

Serves: 6

Preparation time: 30 min.

Ingredients (use vegan versions):

• 1 cup red lentils ( masoor dal )
• 1 cup chopped cabbage
• 2 small or 1 medium tomato
• 1 hot green chilli pepper
• 1 teaspoon oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• some chopped cilantro for garnish
• salt and lime juice to taste

Directions:

Wash the lentils and set to cook with 2 cups water.
Heat the oil in a pan. Add the cumin seeds and stir till
they slightly darken in color. Add the chopped up hot pepper
and cabbage. Saute these two ingredients and when slightly
soft add the cooked and mashed lentils, turmeric powder,
chopped up tomato and salt.
Bring to a rolling boil and take off the heat. Add a squeeze of
fresh lime and sprinkle the cilantro on top.
Serve over hot rice.
This is really easy and delicious !
A more watery version will do nicely as lentil soup.

Serves: 4

Preparation time: approx 20 mins

Ingredients (use vegan versions):

• 2 cups water
• 3 small tomatoes (or 2 large), chopped
• 2 carrots, grated
• 1/2 of an onion, or 2 scallions, chopped
• Dash of red pepper
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 teaspoons bazil
• Several mushrooms, sliced (optional)

Directions:

Bring the water to a boil and add chopped tomatoes and
onion. Bring to a boil and cook until tomatoes are soft.
Remove from heat and cool until lukewarm. Puree in a
blender (if you have a small blender, puree in two batches)
until smooth. Return to pan and bring to a boil. Add the
grated carrots and the spices and basil. Add the sliced
mushrooms 5 minutes before serving, or use as a garnish on
top with a sprig of parsley.
Per serving (2 per batch):
Calories: 79.8 Protein: 3.185 Fiber: 7.72 Carbohydrates:
18.345 Fat: .53

Serves: 2 large, 3 small

Preparation time: 1/2 hour, tops

Ingredients (use vegan versions):

• 2 14.5 oz cans of stewed tomatoes
• 3 cloves of garlic
• 1/2 can of black olives, sliced
• 1.5 oz of capers [1/2 standard 3+ oz.bottle]
• 1 teaspoon vinegar
• 2 tablespoons of fresh parsley
• Oregano, bazil, Black Pepper and Red Pepper to taste
• 1/2 medium onion, chopped
• 2 tablespoons of olive oil
• 1/2 teaspoon of vegan sugar

Directions:

Sautee garlic and onion until transparent. Then add capers
into the olive oil and further sautee. Add the cans of
tomatoes, crushing larger pieces. Add olives, vinegar,
vegan sugar and all other ingredients.

Cook 1/2 hour uncovered and 1/2 hour partially covered.

Serves: 2

Preparation time: 15 minutes