Chill in the fridge or freezer before serving. And enjoy!!!

Miss deviled eggs? Try this completely vegan tofu-based recipe for a delicious treat.

These roasted vegetables are one of my favorite side dishes, but I love it so much, I could eat it as a main dish several times a week! I usually serve this warm from the oven, but it may also be chilled and eaten as a salad.

1/3 cup water
4 large cloves garlic, minced…

Baby salad greens (mesclun mix)
green apples cut into small cubes…

1 cup dry brown lentils
1 cup diced carrots…

Quinoa is incredibly nutritious and delicious. It is the quickest cooking whole grain, as it takes less than 20 minutes. Cook a big batch and then use 2 cups to make this great looking and tasting salad or just follow the recipe. Once you taste it, you’ll want to make it often. The nutritional yeast gives it a cheesy taste. As always, use the best fresh ingredients you can get. This salad sings, “It’s Summer”.

2 cups black-eyed peas, cooked
3 cups long-grain rice, cooked…

Very quick meal. You can make this lower in salt by using home-cooked dry beans and defrosted frozen green beans instead of canned. I always keep cooked dried beans in zip lock bags in the freezer – they thaw under running water in about the same time it takes to open a can.

1 cup moong sprouts, washed and drained dry
2 oranges, segmented, peeled, deseeded…

1 Cantaloupe, peeled and cut into large chunks
2 teaspoons chopped gingerroot…

1 bag field salad
1 can sweet corn…

1 medium tomato
1/2 medium onion…

3 to 4 cups cooked brown rice
1/2 medium onion, chopped…

This is a ‘to taste’ recipe where the volume of ingredients does not matter. If you’re making it for two people, you might use one large cucumber. It can also be made in bulk for a huge weekend BBQ crowd. It keeps well in the fridge, developing a stronger flavour every day.