Aztec Salad (vegan)

This delicious salad is also a visual feast. It may be made in advance and keeps well for several days.

2 x 425g cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green capsicum, seeded and diced
1 red or yellow capsicum, seeded and diced
1 425g can corn kernels, drained, or 1 10-ounce bag frozen corn, thawed, or 2 cups fresh corn
2 tomatoes, diced
2 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon or lime, juiced
2 garlic cloves, pressed or finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or a pinch of cayenne

1. In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, and red pepper flakes. Pour over salad and toss gently to mix.

The Best Vegan Brownies

This comes from Joanne Stepaniak's Vegan Vittles

1/4 cup lite silken tofu (firm), crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder
2 Tablespoons canola oil
1 Tablespoon vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup unbleached cane sugar
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/2 to 1 cup chopped walnuts (depending on how nutty you like your brownies)

1. Preheat the oven to 350 degrees Farenheit. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside.
2. Place the tofu, water, maple syrup, carob or cocoa powder, oil, and vanilla extract in a blender, and process until completely smooth.
3. Place the remaining ingredients, except the walnuts in a medium mixing bowl, and stir them together until they are well combined.
4. Pour the blended mixture (from step #2) into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts.
5. Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 40 minutes, or until a cake tester inserted in the center comes out clean.
6. Cool the brownies in the pan. Cut and serve.

Makes 12-16 brownies

Sticky Onion Marmalade Veggie Sausages (vegetarian)

8 vegatarian sausages
4 tbsp english marmalade
1 small brown onion, chopped
dash of red wine

1. In a pan fry the onion until tender and leave aside.
2. Cook the sausages in the oven until almost done.
3. Drain off the excess fats and place the onions and marmalade on top with a dash of red wine. Finish in the oven for about 5 minutes.
4. Stir in a little more red wine for a brilliant gravy.

Vodka Tomato Soup (vegan)

1.8kg tomatoes, halved
100g tomato puree
3 cups vegetable stock
1 large onion, chopped
1 large carrot, chopped
4-6 shots vodka
1 cup soya cream
2 tbsp oil
1 small clove garlic

1. In a large pot sweat the onions, carrot and garlic for about 2 minutes, add tomatoes and sweat for about 5 minutes stirring occaisionally.
2. Add tomato puree and stock.cook on high heat for 20 minutes.
3. Remove from heat, place sieve on top of smaller pan. Ladel soup into sieve and pass through.
4. Leaving skins behind broing back to the boil and add vodka and cream to thicken.

Serve with croutons or thick slices of bread.

Italian Nut Cookies (vegan)

1/2 Cup vegan margarine
2/3 Cup unsweetened cocoa powder
2 Cup light brown sugar
1/2 Cup water
2 1/2 Cup wholewheat flour
1 1/2 Teaspoon baking powder
2 Teaspoon cinnamon1 Teaspoon cloves
1 Cup finely chopped almonds
1 Cup raisins

1. Preheat oven to 170C.
2. Combine first four ingredients in a pot. Heat slowly, stirring till the mixture resembles a syrup.
3. Let cool to room temperature. Combine flour with baking powder & spices. Pour in chocolate syrup & work into a stiff batter.
4. Add almonds & raisins. Form into balls no larger than 1-inch & arrange on cookie sheets.
5.Bake for 12 to 15 minutes.

Makes 4 dozen.

Oriental Ginger Salad Dressing (vegan)

1 1/2 finely chopped ginger root
1/4 Cup(s) chopped onion
1/4 Cup(s) chopped carrot
2 Tablespoon(s) chopped celery
1/2 Cup(s) soy sauce
1 Cup(s) peanut oil
1/2 Cup(s) white vinegar

1. Blend together onion, carrot and celery until very fine.
2.Add other ingredients, including freshly ground black pepper if desired. Shake well before use.

This is bst made a day ahead for flavors to meld.