Miami Black Bean and Garlic Salsa

Ingredients (use vegan versions):

• 1 package black bean soup with spices - made per directions
• 6 hot pickled garlic cloves - diced
• 3 medium tomatoes - diced
• 1 handful of fresh cilantro - diced
• 2 Jalapeno peppers - diced
• 2 cups fresh or store purchased Pico de Gallo salsa - medium heat

1) Cook the black bean soup according to directions on package (I recommend Miami brand black bean soup). Continue cooking soup until most of the liquid cooks off and you are left with spiced beans.

2)Using a food processor or hand held chopper, chop all ingredients to a chunky consistency.

3)Squeeze the juice of one lemon over the entire mixture.

4)Chill or serve at room temperature with corn chips or your favorite diping chips.

Serves: 4

Preparation time: 2 hours

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Quick Seasoned Potatoes

Ingredients (use vegan versions):

• Complete seasoning-preferrably Badia Brand.
• Potatoes
• Pam cooking spray or personal choice of flavor

Slice potatoes in 1/2 inch slices or smaller- put in microwavable plate- season- spray- Pop into Microwave for 7.5 minutes- flip potatoes- put into microwave for an additional 7.5 minutes viola!

Preparation time: 15 min.

Serves:

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Fabulous Salsa

Ingredients (use vegan versions):

• 1 small to medium green pepper
• 1 small to medium red pepper
• 2-3 green onions
• 1 small jar red pimentos-drained
• 1 can Le Suer Small Early Peas-drained
• 1 can white shoe peg corn-drained
• Marinade-
• 1/4 cup oil
• 1/4 cup vegan sugar
• 1/4 cup vegan rice wine vinegar

1. Chop peppers and green onions. 2. Add pimentoes, peas, and corn. 3. Mix together marinade ingredients. 4. Add marinade to vegetables and let marinate for a few hours or overnight. 5. Serve with tortilla chips.

Serves: 10

Preparation time: 20 minutes

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Zesty Daikon Salad

Ingredients (use vegan versions):

• 2 cups peeled and thinly sliced daikon (white radish)
• 1/2 cup thinly sliced mild onion
• 1 cup peeled and chopped apple
• juice of one lime

Mix all ingredients together and enjoy. This is incredibly clean and fresh tasting, and is a great accompaniment to more earthy foods.

For a sweeter taste, replace the lime juice with orange juice.

100% fat free!

Serves: 6

Preparation time: 10 minutes

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Best Easy Salsa

Ingredients (use vegan versions):

• 1 can of Del Monte Fresh Cut peeled diced tomatoes
• 1 fresh bunch of cilantro
• 2 or three jalapeno peppers
• one onion
• one garlic clove

You can make this recipe under 15 min, just have all the ingredients ready. Dice the tomatoes into smaller pieces. Keep juice. Mince the leaves of the cilantro bunch (use the whole thing). Chop one medium size onion coarsly. Chop the jalapeno pepper fine (can use more to taste). Add 1 small garlic clove chopped very very fine. Salt and pepper to taste. Mix all ingredients together- refrigarate for one hour.

You will LOVE this salsa = enjoy!

Serves: 10 to 12

Preparation time: 15 mn

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Pasta with Peas and Garbanzos

Ingredients (use vegan versions):

• olive oil
• 4 cloves garlic
• 2 small red peppers
• 1 cup green peas
• 1 can garbanzo beans
• 1 15 oz. can or 4 fresh plum tomatoes
• fresh bazil
• 1 package fresh pasta

Saute sliced garlic and chopped red peppers in olive oil. At the same time cook peas until just tender (keep them slightly crisp). Add garbanzos, tomatoes, and basil to the garlic/pepper mixture and add peas. Serve over pasta cooked al dente. Sprinkle with grated cheese. Easy and wonderful!

Serves: 4

Preparation time: 30 min

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Garlic Tofu Dip

Ingredients (use vegan versions):

• 1 pkg. extra firm tofu
• 1/3 cup mellow white miso
• 1-2 cloves crushed garlic
• 1-2 tablespoon chopped onion
• 2 tablespoon brown rice vinegar
• 1-2 tablespoon mirin or vegan sugar
• dash of sesame oil
• dash of cayenne pepper

Mash tofu. Combine other ingredients; mix well. Add to tofu and mix until blended. Delicious with vegan crackers!

Note: Silken tofu, drained and pressed, works well too.

Serves: 4

Preparation time: 15 min.

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Puerto Rican Pink Beans and White Rice

Ingredients (use vegan versions):

• 3 cans Goya Pink Beans (Habichuela Rosadas)
• 2 tablespoon (heaping) of Goya "Recao" (cilantro, green pepper mixture in a bottle)
• 2-8oz cans of tomato sauce
• 1 large onion
• 1 green pepper
• 1 large clove of garlic
• 1 med. potatoe
• capers if you wish
• 2 tablespoon olive oil
• dashes of garlic powder, oregan, and salt and pepper or Goya's "Adobo" seasoning to taste

sautee, in a soup pot, the oil,diced green pepper, and onion until onion is golden, add the garlic and sautee until golden then add the tomato sauce and Recao when the mixture begins to a bubble a bit add the beans with the water in the can (if you wish you can drain the beans and add the equivalent in water to the pot) add the diced potatoe add the seasonings or "Adobo" to taste when the potatoe is soft the Beans are done. Serve over white rice (I make mine in a rice cooker).

Serves: 4

Preparation time: 1/2hr-1 hr.

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Nutritional Yeast Sauce

Ingredients (use vegan versions):

• 1/2 cup flour
• soya magarine
• 1 1/2 cups water
• spices
• soy sauce
• 1/2 cup nutritional yeast

melt one stick of soy margarine add 1/2 cup flour, stiring rapidly.. . add 1 1/2 cups water, still stiring rapidly... add some soy sauce, whatever spices you please (chille powder, paprika, garlic, taragon, etc...)

when it thickens, turn off the flame.. add 1/2 cup nutritional yeast, stir...

if it's thick, add some water a bit at a time...

mix into cooked pasta or mix into cut up potatoes, cover with foil and bake untill done or spred on pizza dough, add tomato sauce and diced, pan fried tofu for mega dope pizza pie.. also good between vegan bread, fried on each side in soy margarine

Serves: 4 or so

Preparation time: 5 mins

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Awesome Raspberry Chocolate Chunk Cookies

Ingredients (use vegan versions):

• 1 cup flour
• 2/3 cup vegan brown sugar, packed
• 6 tablespoon soy non-hydrogenated vegan margarine
• 2/3 cup oatmeal
• 2/3 cup coconut
• 2 3oz vegan Cloud 9 Red Raspberry Chocolate bars, broken in chunks
• 1 teaspoon vanilla
• 2 teaspoon baking powder
• dash salt
• vegan soymilk

Cream softened margarine with brown vegan sugar. Add all other ingredients except soy milk. Pour soy milk into batter, maybe about 1/3 cup to start, and mix. Add soy milk as needed until batter is blended but still thick. Don't over mix. Drop blobs of the batter onto a cookie sheet,. You should have about 18 cookies. Cook in a preheated oven, 350 degrees until cookies are golden, about 15 minutes.

Serves: 18 - 20

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