Ingredients (use vegan versions):

• 1/2 lb angel hair pasta
• 1 ripe avocado
• juice of 1 lemon
• 3-4 tablespoons sesame oil
• 1 tablespoon sesame seeds
• 1 clove garlic, crushed
• crushed red peppers to taste

Directions:

Put the pasta on to boil. Meanwhile, peel avocado and remove
pit. Cut into small (1/4″ or so) chunks. Add remaining
ingredients and stir to coat avocado. When pasta is finished
cooking, drain and rinse well with cold water until pasta is
chilled. Add to avocado mixture and mix well.

Serves:

Ingredients (use vegan versions):

• 1 28 oz. can of whole tomatoes
• 1 14 oz. can of vegetable broth
• 1 15 oz. can of black beans
• 1 15 oz. can of dark red kidney beans
• 1 6 oz. can of tomato paste
• 1 orange bell pepper
• 1 1/4 cups of frozen cut corn
• a dash of: cilantro, oregano, paprika, basil, chili powder – William’s original
• salt and pepper (to taste)

Directions:

Rinse and drain the black bean and kidney beans. Find a
large pot and put the vegetable broth and beans in it. Put
it on a low heat so that you can continue with other work,
but do keep a close eye on it still. Cut the canned whole
tomatoes into chunks and dice the bell pepper into medium
sized pieces. Put the tomatoes and the pepper into the pot
and stir. Add the frozen corn and the tomato paste. Stir.
Add all seasonings. Serve or chill.
Can be served with white long grain rice or noodles.

Preparation time: 25-30 min

Serves:

Ingredients (use vegan versions):

• hummus
• Ore-Ide steak fries (they’re vegan)
• cut veggies in pretty colors (yellow squash, red pepper, broccoli flowers)
• sliced black olives
• olive oil
• ceyanne pepper

Directions:

Heat up steak fries. Spread hummus on a plate. Drizzle
with olive oil and sprinkle with ceyanne pepper. Arrange
veggies around plate. Use fries and veggies to scoop up
hummus. = )

Serves:

Ingredients (use vegan versions):

• 2 tomatoes chopped
• 1 cucumber, peeled and chopped
• 1/2 onion chopped very fine or several scallions
• 2 teaspoon cumin
• dash of coriander and some cayenne
• 1-2 tablespoon lemon juice
• 1 teaspoon vinegar and salt

Directions:

Toss all of the ingredients together in a large bowl. I add about a
tablespoon of water and “toss” with my hand. (don’t ask me why it
seems to taste better!) This salad is especially tasty if it sits a
bit… Serve at room temp with vegan pita bread and something else yummy
like the soup above or falafil.

Serves:

Ingredients (use vegan versions):

• 4 pita’s
• oil
• onions
• canned tomatoes
• garlic
• canned kidney beans
• bean sprouts
• cucumber
• salsa or garlic sauce
• any kind of beans you can find

Directions:

Put some oil in a frying pan, add the chopped onions (as much as you like), add the canned tomatoes
with their juice, add the minced garlic, the beans, some mexican-spice mix (a lot if you ask me) let it simmer for awhile
until everything is really warmed.
Put the pita’s in a pre-heated oven (200 C) for 5 minutes.(this is the way you can buy them in Holland
I don’t know if that’s the case in the US, but just use pita’s you know…)
Take them out, slice them open, put some lettuce, sliced cucumber and slices of
fresh tomatoe in, add the bean-mixture.
Top all of this with some salsa or garlic-sause if you like.

It’s a bit tacky to eat, stuff keeps dripping on your fingers and hands but
it’s heavenly and if you don’t use much sauce almost no calories…

Enjoy.

Serves: 4

Preparation time: 20 min.