LITMIR.BIZ

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all the ingredients and chill.

      High Protein Vegetable Salad

      225g/½ lb/2 cups white cabbage

      1 large carrot

      55g/2 oz/1 cup mushrooms

      1 stick celery

      ¹/₄ cucumber 2 tbs chopped parsley 115g/4 oz/²/₃ cup cooked red kidney beans 55g/2 oz/½ cup chopped cashews 30g/l oz/5¹/₅ cup sunflower seeds 3 tbs vegetable oil Juice of 1 lemon

      1) Grate the cabbage and carrot coarsely. Chop the mushrooms, celery and cucumber finely.

      2) In a bowl combine the cabbage, carrot, mushrooms, cucumber, parsley, beans, cashews and sunflower seeds.

      3) Pour the oil and lemon juice over the mixture and combine thoroughly.

      4) Cover the bowl and leave in refrigerator until serving time.

      Vegetable-stuffed Avocados

      The hollows of an avocado are perfect for filling with a mixture of beans and other vegetables. The vinaigrette can be a bought one or a simple mixture of extra virgin olive oil and wine vinegar, with a pinch of mustard powder if desired.

      115g/4 oz /²/₃ cup cooked red kidney beans 115g/4 oz/²/₃ cup fresh (shelled) or frozen peas 115g/4 oz/²/₃ cup carrots 115 g/4 oz/²/₃ cup celery 6 tbs vinaigrette dressing 4 avocados As required lettuce leaves 1 tbs minced parsley

      1) Drain the beans. Cook the peas until tender. Dice the carrot and cook until tender. Cool.

      2) Chop the celery. Combine with the beans, peas and carrots.

      3) Mix in the vinaigrette. Leave to marinate for several hours.

      4) Halve, stone and peel the avocados. Place on lettuce leaves.

      5) Fill the avocados with the vegetable mixture, sprinkling parsley on top.

      Avocado and Mushroom Salad

      As a main dish for lunch this serves four, but it stretches to eight as a starter. Suitable for a dinner party.

      225g/½ lb/4 cups mushrooms

      1 clove garlic

      Juice of 2 small lemons

      90ml/ 3 fl oz/¹/₃ cup extra virgin olive oil 2 tsp mustard 4 medium avocados 4 boxes mustard and cress

      1) Slice the mushrooms thinly.

      2) Crush the garlic and mix with the lemon juice, olive oil and mustard to make a dressing.

      3) Combine the mushrooms and dressing and leave to marinate for about half an hour, turning occasionally.

      4) Peel the avocados and slice into long thin pieces.

      5) Arrange a bed of cress on four plates and arrange the avocado slices on top.

      6) Spoon the mushroom mixture over the avocados.

      Avocado and Butter Bean (Lima Bean) Salad

      Avocados are very nutritious, and in this salad they are combined with other vegetables and beans, for a dish that is high in both vitamins and protein.

      1 red pepper

      2 sticks celery

      ½ cucumber

      1 medium carrot

      3 tbs extra virgin olive oil

      1 tbs lemon juice

      As required sea salt

      As required freshly ground black pepper

      1 large or 2 small avocado

      225g/½ lb or 1 tin (can) (c.400g/14–16 oz)

      cooked butter (lima) beans

      1 large firm tomato

      6 black olives

      1) De-seed and slice thinly the red pepper. Slice the celery and cucumber. Grate the carrot coarsely. Mix together.

      2) Mix the oil, lemon juice and seasoning together.

      3) Peel and dice the avocado. Add to the vegetable mixture, along with the beans.

      4) Pour the dressing over and mix thoroughly.

      5) Slice the tomato. Chop the olives finely.

      6) Sprinkle the chopped olives on top of the salad. Arrange the tomato slices in a border around the edge and serve at once.

      Macaroni and Avocado Salad

      In this salad the avocado is rich and creamy, while the Smokey Snaps (soy bakon bits) add a crispy salty contrast. A quick recipe.

      225g/½ lb/2 cups wholewheat macaroni

      2 avocados

      As required lemon juice

      1 cucumber

      1 or 2 spring onions (scallions)

      140ml/¹/₄ pt/²/₃ cup vegan mayonnaise 2 tbs finely chopped parsley 1 tbs cider vinegar or wine vinegar 1 tsp mustard ½ tsp oregano As required sea salt As required freshly ground black pepper 2 tbs Smokey Snaps (soy bakon bits)

      1) Cook, drain and rinse the macaroni. Set aside.

      2) Peel the avocado and dice. Sprinkle with lemon juice and set aside.

      3) Dice the cucumber and set aside. Finally chop the spring onions (scallions).

      4) In a bowl combine the mayonnaise, chopped spring onions (scallions), parsley, vinegar, mustard and seasoning. Mix thoroughly.

      5) Add the macaroni, avocado, cucumber and Smokey Snaps (soy bakon bits). Mix well and serve.

      Mediterranean-style Pasta Salad

      This can be made with pasta shells or any other pasta shape. The smoked tofu adds an appealing flavour, and an interesting texture, as well as protein. A quick recipe.

      225g/½ lb wholewheat pasta shapes

      2–3 spring onions (scallions)

      1 large green or red pepper

      A dozen olives

      170g/6 oz/¾ cup smoked tofu

      3 slices wholewheat bread

      2 tbs extra virgin olive oil

      2 tsp cider vinegar or wine vinega

      Pinch dried oregano

      ¹/₄ tsp garlic salt As required freshly ground black pepper

      1) Cook the pasta until tender, drain, place in a large salad bowl and cool.

      2) Chop the spring onions (scallions) finely. Halve the olives and remove the stones. Chop the green or red pepper. Dice the tofu. Toast the bread lightly and cube it. Add all of these ingredients to the pasta in the bowl.

      3) In a small cup combine with a fork the oil, vinegar, oregano. garlic salt and pepper. Pour the dressing over the salad, toss well, and serve.

      Mexican Frosted Cauliflower Salad

      This is an impressive dish, with a complete cauliflower coated with an avocado dressing.

      1 large cauliflower

      90ml/ 3 fl oz/¹/₃ cup extra virgin olive oil 3 tbs cider vinegar or wine vinegar Pinch garlic salt 2 avocados 2 large tomatoes 1 small onion

      1) Trim, wash and cook the cauliflower whole until just tender.

      2) Chill the cooked

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