1 1/2 pounds Brussels sprouts
1 tablespoon olive oil
Sea salt to taste
2 cups red or green cabbage, thinly sliced (approximately 1/2 small head)
2 carrots, shredded
2 tablespoons apple cider vinegar
1/2 cup vegan mayonnaise
1/2 teaspoon chili powder
juice of 1/2 lemon
16 ounce can black beans, drained
12 soft tortillas, warmed

Preheat oven to 400°F
Line baking sheet with parchment paper.
Remove ends from Brussels sprouts and cut in half.
Transfer Brussels sprouts to baking sheet.
Toss with olive oil and sprinkle with salt.
Roast in oven for 15 – 20 minutes, until lightly browned.
Combine red cabbage and carrots in a large bowl.
Add apple cider vinegar, sprinkle with salt and toss to combine.
In a small bowl, combine the mayonnaise, chili powder and lemon juice.
Stir until smooth.
Warm black beans in a small saucepan on stove, or in a microwavable bowl in the microwave until warm.
Mash beans slightly.
Spread on warmed tortillas.
Top with cabbage mixture and Brussels sprouts.
Drizzle with mayonnaise mixture.

Serves 6
Note: Can substitute thinly sliced lettuce for the cabbage. May use vegetarian black refried beans instead of the black beans.

1 1/4 cups firmly packed brown sugar
1/2 cup vegetable oil
1 1/2 teaspoons Ener-G-Replacer
2 tablespoons warm water
2 teaspoons vanilla
1 cup non-dairy milk
1 tablespoon fresh lemon juice or white vinegar
1 1/2 cups diced rhubarb
1/2 cup chopped pecans or walnuts
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

1 tablespoon non-dairy butter, melted
1/3 cup sugar
1 teaspoon cinnamon

Preheat oven to 400°

Blend 1 1/2 teaspoons Ener-G-Replacer with the warm water in a blender until frothy.
Mix lemon juice with the non-dairy milk. Let mixture stand for 5 minutes.
In a food processor, mix well sugar through milk mixture. Add rhubarb and pecans or walnuts, then pulse for 5 seconds.
In a separate bowl combine flour through salt. Add to rhubarb mixture until just blended. Spoon batter into 18 paper lined muffin cups, filling them 2/3 full.

Combine all ingredients in a small bowl. Scatter mixture over filled cups and press lightly into batter.
Bake in oven for 25 minutes or until muffins are lightly browned.






4 small potatoes
2 small beets
1/2 lb. green beans
3 small dill pickles, diced
1/2 cup vegan mayonnaise
2 tablespoons lemon juice, fresh
2 tablespoons Dijon mustard
1/2 teaspoon salt or to taste
freshly ground pepper to taste
5 tablespoons olive oil, divided

Preheat oven to 400°F.

Wash, peel and dice potatoes into desired size. Toss with 2 tablespoons olive oil and roast in a large pan, fitted with parchment paper for approximately 50 minutes. Peel and dice beets. Toss with 2 tablespoons olive oil, add to the potatoes and roast for 40 minutes. Wash green beans and cut into thirds. Toss with remaining 1 tablespoon olive oil, add to the pan and roast for 15 minutes. Remove from oven and cool.


In a large bowl, whisk together mayonnaise, mustard, lemon juice, salt and pepper. Stir in roasted vegetables and dill pickles and coat evenly. Serve warm, at room temperature or chilled.

Serves 4-6

Note: The vegetables will be roasting at different lengths of time. The potatoes need 50 minutes, so do them first. Prepare the beets and add them 10 minutes later and then add the green beans 25 minutes after that.
This is a Russian version of our traditional potato salad.

2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed
8 ounces red-skinned potatoes, cut into 1/2-inch pieces
1/2 teaspoon lemon zest (grated lemon peel)
2 tablespoons freshly squeezed lemon juice
6 ounces fresh spinach leaves, to (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Salt and pepper

Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat,
cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
Add lemon zest, lemon juice, spinach and cayenne pepper to stew.
Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper.
Spoon stew into large soup bowls.

Serves 4

Note: Can be prepared 1 day ahead. Cover and refrigerate. Re-warm over low heat before serving. Recipe can be doubled.








1 1/2 pounds zucchini
3/4 cup fresh parsley, chopped
Juice of 1 lemon
1 cup low-fat cottage cheese
1 teaspoon salt
Pinch of freshly ground black pepper
1 teaspoon fresh basil, chopped
2 tablespoons olive oil
2 cups brown rice, cooked
1/2 cup grated cheddar cheese
2 tablespoons grated Parmesan cheese

Preheat oven to 350°F.

Grease an 8 x 8 inch square baking dish.

Slice zucchini in 1/4 inch rounds. Steam or microwave zucchini until done, but still firm.
Mix rice with lemon juice, parsley, seasonings and oil.
In the prepared dish, layer rice mixture, cottage cheese and
Top with the grated cheddar cheese.
Bake uncovered for 10-15 minutes, or until cheese is melted and top is browned. Remove from oven.
Sprinkle with Parmesan cheese.

Serves 4-6

4 red bell peppers, seeded and cut in half
2 heads cauliflower, trimmed and cut into 2-inch florets
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons Spanish olives with chilies, chopped (optional)

Preheat oven to 400°F.

Cover bottoms of 2 large baking sheet pans with parchment paper.
Toss cauliflower florets and pepper halves with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast vegetables, turning them and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
While vegetables roast, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add 1/4 cup of the olive oil in a slow stream, whisking. Add the chopped Spanish olives, if desired, into the vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.
Serves 12
Note: Peppers and cauliflower can be roasted and tossed with vinaigrette one day ahead and chilled.








46 ounce can tomato juice, not from concentrate
6 tablespoons fresh lemon juice or white wine vinegar
6 tablespoons extra virgin olive oil
4 tablespoons vegan Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cucumbers (pickling are the best) peeled, seeded and chopped
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
4 plum tomatoes, seeded and chopped
Chopped cilantro, optional

Combine in a large bowl tomato juice through pepper.
Add vegetables and mix well. Garnish with the cilantro.
Chill. The longer gazpacho sits, the more intense the flavor.
Mix well before serving.

Serves 8

Note: Hothouse (English or seedless) cucumbers can
be used if pickling cucumbers are not available.

1 1/4 cups olive oil
2 to 4 tablespoons vinegar (or lemon juice)
1 tablespoon dried onion flakes
2 teaspoons dried parsley
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon soy sauce (wheat-free)
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/4 teaspoon dulse flakes
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 scallion, chopped
cayenne pepper to taste, optional

Mix all of the ingredients together in a pint sized jar with a lid. Shake well.
Refrigerate for at least 2 hours.








Ingredients for Salad
Bunch of kale, coarsely chopped, large part of stems removed
Baby spinach, torn or chopped
Shredded carrots

Ingredients for Dressing
1/4 cup freshly squeezed lemon juice
1 garlic clove, finely chopped
1/4 cup walnut oil
1/4 cup olive oil
Pinch of red pepper flakes
Salt and pepper, to taste
4 tablespoons Parmesan cheese substitute
4 tablespoons walnuts or pecans, toasted and coarsely chopped

Mix lemon juice with chopped garlic and pepper flakes.
Add walnut oil and olive oil. Mix vigorously.
Add salt and pepper to taste.
Stir in Parmesan cheese substitute and nuts.

Place salad in a bowl. Pour dressing over it and toss.

Serves 4

Note: Cheese substitute may be omitted. Just adjust seasonings to modify the acidity of the lemon juice. This salad has infinite possibilities.

Eggplant tomato salad





1 whole eggplant, peeled and cubed (1″ pieces)
2 – 3 tablespoons olive oil
1 medium tomato, diced
1 cup chickpeas

Salad Dressing
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon garlic clove, small diced
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 cup chopped parsley

Whisk together all the dressing ingredients.

Preheat oven to 400°F.

On a baking sheet, fitted with parchment paper, toss eggplant with salt, pepper and olive oil, until evenly coated. Bake about 30-40 minutes, turning once, until eggplant is evenly roasted.
Remove from oven and let cool.
Place eggplant, tomatoes and chickpeas in a medium size bowl.
Toss with some of the dressing. Taste to check seasonings.

Serve with warm pita and/or Greek yogurt.