Ingredients (use vegan versions):

• 4 large good tomatoes
• 1 jar artichoke hearts
• a handful of Kalamata olives
• 1 small cucumber
• 1 or 2 green peppers
• 1 small onion
• balsamic vinegar
• olive oil
• oregano, salt and pepper to taste

Directions:

Wash all veggies and dry thorougly. Cut everything
except the olives and the spices into chunks, not slices
(even the onions!). Toss together in your favorite salad
bowl. Add the oregano and a couple of tablespoons each of
the vinegar and olive oil and toss again. Serve at room
temperature or slightly chilled.

Feel free to add or remove ingredients at will–just keep
the proportion of tomatoes to other stuff pretty constant.

Serves: 2-4 (Depending on how it’s served)

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1-2 Clove Garlic (good size)
• 2 cups Tomatoes Crused Italian
• 1 teaspoon Oregano
• 1/4 teaspoon Red pepper Crushed ( more if you want spicey)
• 1-3 teaspoon parsley
• 2 teaspoon Olive Oil.

Directions:

Mince finely the garlic clove and fry it in the olive oil until browm.
Add the tomatoes (crushed) and the spices until it boils. The sauce is ready
goes great with Ravoli or any other pasta dish.

Serves: 4

Preparation time: 20 mim

Ingredients (use vegan versions):

• 10 cups water
• 1 cup each – diced potatoes, carrots,
• 2 cups each – diced mushrooms and tomatoes

• 1 1/2 cup cut cabbage
• 1/4 cup capers (undrained)
• 3 teaspoon crushed black pepper
• 2/3 cup redi vegan wine vinegar
• 2/3 cup lemon juice
• 1/2 cup vegan red wine

Directions:

Bring water to a boil. Add
all ingredients at once.
Let mixture simmer until
all vegetables are tender.
Add salt to taste.

Serves: 4 hearty bowls

Preparation time: 45 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):

• 1 package rotelle (wagon wheel shaped pasta)
• 1 cup frozen corn, thawed
• 1 red bell pepper, diced -or- 1 pint cherry tomatoes, cut in half
• 1/2 cup Newman’s Own Balsamic Vinaigrette dressing

Directions:

Cook pasta according to package
instructions, drain and rinse, place in
a large bowl. Add the rest of the
ingredients and mix well. Refrigerate
for several hours, or overnight.

This recipe is great for potlucks and
picnics! I posted it on the PETA2 board
and everyone loved it. Enjoy!

Serves: 8

Preparation time: 15 minutes