MEDITERANEAN SALAD (Serves 8)
2 c. garbanzo beans, canned
1/2 onion, yellow small
1/2 yellow pepper, fresh diced
1 bell pepper, red fresh diced
1/2 c olives, black sliced
2 tomatoes, diced
1 tsp garlic, crushed
1/4 tsp. cumin, ground seeds
1/8 tsp. or less cayenne pepper
1/4 tsp. salt
1/2 c dressing, Vegenaise or Vegan Mayonaise
2 (14.5-oz) can cut green beans, rinsed and drained
1 (14.5-oz) can kidney beans, rinsed and drained
1 (14.5-oz) can garbanzo beans, rinsed and drained
1/2 cup diced red onion
1 red bell pepper, diced
1/3 c olive oil
1/3 c apple cider vinegar and rice vinegar together to make the 1/3 cup
1/3 cup or less granulated sugar
1/2 t. salt and small dash of cayenne pepper
INSTRUCTION: 1) In a large bowl, combine the beans, onion, and bell pepper. 2) In a small saucepan set over medium heat, whisk together the olive oil, vinegar, sugar, salt, and pepper until sugar dissolves. 3) Cook mixture for 2 minutes and then pour it over the bean mixture and thoroughly toss to combine. 4) Serve immediately or refrigerate, covered, until ready to serve.
VEGAN EGG SALAD
1 block (454g) medium-firm tofu, drained and patted dry then chopped into small cubes.
6 Tbs. vegan mayonnaise
2 Tbs. nutritional yeast
2 tsp Dijon mustard
2 green onions, chopped or 1/2 c. diced sweet onion
3/4 tsp black salt
1/4 tsp turmeric
Salt and pepper to taste.
Mix it all together and enjoy on top of salad or as a sandwich spread.