Shirley Narin

Ingredients

• Romaine or butter lettuce
• Chickpeas
• Feta (always in brine)
• Toasted pine nuts
• Cranberries
• Beets
• Avocados
• Dressing: Olive oil, lemon, garlic, salt

Directions

Mix chopped romaine in salad bowl.  Add chickpeas, diced feta, beets, avocados. Mix in dressing.  Add olive, lemon juice, garlic and salt.

Ingredients

• 2 packages extra firm fofu (Rinsed)
• 1/4 cup tamari
• 1/3 cup honey
• 3 cloves garlic minced
• 4 tbs olive oil

Directions

• rinse and press tofu until dry
• marinade tofu with tamari, olive oil, garlic, and honey for 3 hours or longer
• bake tofu at 350 degrees

Ingredients

• sourdough bread
• 4 chopped tomatoes
• 1 bunch basil chopped
• 1/2 cup grated parmesan
• 1/4 cup olive oil
• 4 tbs balsamic vinegar
• Salt to taste

Directions

toast sourdough bread. mix of tomatoes, basil, freshly grated parmesan cheese, olive oil, garlic, salt, and balsamic vinegar

Ingredients

• 1 onion
• 2 garlic cloves
• 2 tbs olive oil
• 4 carrots
•  1 large can chopped tomatoes
• 1 bunch basil
• 1 tsp sugar
• 1 tsp salt
• 1 carton vegetarian broth
• 2 cups unsweetened non-dairy milk

Directions

heat olive oil and add onion.  add garlic.  heat until brown for 15 minutes.  add diced carrots and chopped tomatoes.  add vegetarian broth and simmer for 30 minutes.

add non-dairy milk, chopped basil, sugar and salt.  simmer for 30 more minutes.