Vegan recipes

Easy three bean salad

• 1 can garbanzo beans
• 1 can black beans
• 1 can kidney beans
• 1 jar of salsa (Trader Joe's roasted chili salsa is good)

Tacos

• 2 cans of garbanzo beans
• 1 packet (about 4 tablespoons) of vegan taco seasoning, or:
• 1 tablespoon minced dried onions
• 2 teaspoons chili powder
• 1.5 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon cornstarch
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• Lard-free tortillas or had taco shells
• Chopped lettuce
• Diced tomatoes
• Diced onions
• Salsa
• Sliced, pitted black olives
• Sliced avocado

Put both cans of garbanzo beans in a skillet (but use liquid from only one can). Add taco seasoning. Stir, and simmer for 10-15 minutes.

Remove beans from heat. Combine in taco shells with other ingredients.

General Tao's tofu

• 1 package firm tofu
• 1 egg's worth of egg substitute
• 0.75 cup of cornstartch
• Vegetable oil
• 3 green onions, chopped
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2/3 cup of vegetable stock
• 2 tablespoons soy sauce
• 4 tablespoons of sugar
• Red pepper to taste
• 1 Tablespoon cooking sherry
• 1 tablespoon white vinegar
• Steamed broccoli

Drain and dry tofu, then cut it into one inch cubes. Coat the tofu with egg substitute, and sprinkle it with cornstartch. Fry tofu in vegetable oil until golden, then remove tofu from pan.

Add green onions, ginger, and garlic to pan. Cook for two minutes. Don't burn the garlic. Add vegetable stock, soysauce sugar, red pepper, and vinegar. Mix two tablespoons of water and one tablespoon of cornstarch; mix into pan along with tofu. Remove from heat.

Combine with steamed broccoli, and serve over rice or noodles.

Pseudo-tuna salad

• 1 can of chickpeas
• 2 tablespoons vegan mayo or pureed silken tofu
• 1 tablespoon sweet pickle relish
• 2 teaspoons spicy mustard

Drain, rinse, and mash chickpeas. Combine with other ingredients. Salt and pepper to taste. Good in a pita with sprouts and tomatoes.