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1. Vegan done light

• 1 1/2 cups quinoa, rinsed
• 2 1/4 cups water
• 1 garlic clove, minced
• 1/2 tsp salt

1. Combine all ingredients together in a pot, bring to a boil, cover, and reduce heat for 15 minutes or until all the water is absorbed.
2. Remove from heat, and let sit covered for ten minutes.
3. Lay quinoa out on a pan to cool, stirring occasionally with a fork.

• 1 cucumber, sliced lengthwise and cut into tiny chunks.
• 2 tomatoes chopped
• 1 cup corn, preferably sweet.
• 1 jalapeno pepper, seeded and chopped
• 1 can chickpeas, rinsed
• 4 green onions, chopped
• 1/2 cup cilantro, chopped
• 1 avocado, peeled and sliced

1. Mix all ingredients together in a bowl except for the avocado.
2. Mix together dressing as follows.

• 4 limes, juiced
• 1/2 cup extra virgin olive oil
• 1 tsp hot chili sauce
• salt and pepper to taste

1. When the quinoa is cooled add to bowl with other ingredients and add the dressing a little bit at a time to your liking. I sometimes add a little extra chile sauce too for an extra kick. And sometimes some extra salt or pepper.
2. Spoon into bowls and place a couple slices of avocado on top of each bowl
3. Enjoy!

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1. Korean-style Cucumber and Edamame Salad
2. Vegan chocolate “cheesecake”

2 medium cucumbers (about 16 ounces) peeled, quartered lengthwise, and cut into 1/4-inch slices
1 medium onion, quartered and sliced
1 teaspoon Kosher flake salt
1 cup shelled edamame, prepared (boiled in salted water for 5 minutes)
1 tablespoon sesame seeds
3 tablespoons lemon juice, freshly squeezed
1/4-1/2 teaspoon cayenne pepper, or to taste
1/2 tsp sesame oil

Put the cucumber and onion slices into a mixing bowl and toss with salt. Allow to stand at room temperature for about an hour to draw out some of their moisture. Drain well in a colander. (If you’re avoiding salt, you can also rinse with cold water and allow to drain completely.)

While the cucumbers are sweating, toast the sesame seeds. Place them in a dry skillet over medium-high heat and stir until they begin to brown. (Alternately, place on a baking sheet in a toaster oven and toast until light brown; watch carefully because they burn easily.) Once they are toasted, crush lightly with a mortar and pestle.

Put the cucumber and onion back into the mixing bowl and add all remaining ingredients, including sesame seeds. Refrigerate to allow flavors to blend. Serve chilled or at room temperature.

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1. Vegan Quinoa Salad

Vegetable Puree

1 large potato, chopped
Florets removed from 1 broccoli stalk
1 carrot, chopped
2 or more tbsp breast or rice milk

1. Steam or boil all vegetables for 10 mins or until cooked.
2. Cool a little and place in a blender with milk. Blend until smooth and creamy. Other vegetables can be used instead of those listed.

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1. Vegan chocolate “cheesecake”
2. Vegan Quinoa Salad

* 1 package extra firm light silken tofu
* 1 8-ounce package Tofutti Better than Cream Cheese
* 3/4 cup sugar
* 1/2 cup chocolate soy milk
* 1 lb. dark chocolate
* 2 Tbsp. lemon juice
* 1 tsp. vanilla
* 3 Tbsp. cornstarch
* 1 prepared graham cracker crust

Preheat the oven to 350 F.
Drain the tofu and with a fork mash it together with the Tofutti until it is smooth.
Add the sugar and milk, and mix with a fork until smooth.
Add the remaining ingredients (except chocolate and crust) and mix approx. 5 mins until smooth.
Melt the chocolate over a pot of boiling water until it is soft or you can put it in a container in the microwave for a minute at a time.
Mix melted chocolate together with tofu mix and pour over pie crust.
Bake for up to an hour until the filing is not completely set, and not brown on top.
Allow to cool and then refrigerate until chilled.

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1. Vegan Quinoa Salad
2. Vegan vegetable puree for baby’s

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