This is an adapted version of a classic favorite.   2-3 tablespoons vegan mayonnaise 2 tablespoons fresh lemon juice  ½ teaspoon salt  ¼ teaspoon fresh ground pepper  2-3 sweet apples, cored and chopped  1 cup celery, thinly sliced  1 cup red seedless grapes, sliced  ¼ cup dried currants  1 cup walnuts, toasted and chopped In […]

3 cups of wild and brown rice combined, cooked (A blend can be purchased or you can combine the two before cooking) 1 tablespoon of olive oil  ½ cup red bell pepper, finely chopped  ½-1 jalapeño pepper, finely diced (optional)  ½ carrots, julienne-cut  ¼ cup of red onion, finely diced  2½ cup snow peas, ends […]

2 tablespoons of red or white vinegar or lemon juice  1 teaspoon Dijon mustard  ½ teaspoon salt or to taste Freshly ground pepper, to taste    4 tablespoons of canola or olive oil Mix all ingredients except the oil in a blender or food processor. Slowly drizzle in oil through top of hole of blender […]

2 tablespoons of lemon juice 1 teaspoon lemon zest  1 shallot, finely diced  1 clove of garlic, minced  1 teaspoon Dijon mustard  ½ teaspoon salt or to taste Freshly ground pepper, to taste  4 tablespoons of canola or olive oil Mix all ingredients except the oil in a blender or food processor. Slowly drizzle in […]

 ¼ cup juice of a lime  1 small avocado, peeled, pitted  1 clove of garlic, minced  1 shallot, finely diced  ½ jalapeño, seeded, finely diced  4 tablespoons of olive oil  ½ teaspoon salt or to taste Freshly ground pepper Mix all ingredients except the oil in a blender or food processor. Slowly drizzle in oil […]

Use this garlicky and smooth hummus as a sandwich or cracker spread, a dip, or for salad dressing (page 27).   1 (15 oz) can garbanzo beans, save one cup of liquid to thin hummus 2-4 cloves roasted garlic (page 118)   ¼ cup tahini   4 tablespoons lemon juice   3 cup water, use liquid from garbanzo beans […]