4 cups seeded and peeled watermelon — 1/2-inch cubes
1/2 cup diced red onion…

1 medium red or white onion, peeled and diced
[salt] and pepper to taste…

This is a great way to use up zucchini if your garden provides a little too much in the summer months!

1 can green beans, drained, 16 oz.
1 can wax beans, drained, 16 oz….

8 ounces baked tofu
Dressing:…

2-3 large cucumbers
2 cups mung bean sprouts…

This recipe was adapted from one in the original 1984 edition of The Vegetarian Times Cookbook. Don’t leave out the allspice! It gives it a great flavor.

4 or 5 cans rinsed beans (e.g. dark red, black, white, chickpea, and kidney)
1 mango, diced into small pieces…

2 medium cucumbers, peeled and seeded
2 teaspoons salt…

3 cups sprouted lentils
3 cups chopped fresh parsley…

1 cup spiral or bow tie pasta
8 cups fresh spinach, cleaned…

3 Cups fresh spinach leaves, torn into bite-size pieces
2 pretty leaves butter or romaine lettuce…

4 cups grated Carrots
1/2 cup Raisins…

1 pound extra-firm tofu
2 cups cooked brown rice…

It’s the perfect time for fresh corn and here’s a recipe you can eat raw or cooked.