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Avacado Starter
This recipe is from this great site... http://www.parsleysoup.co.uk CHECK IT OUT
 Ingredients
2 ripe avocados
4 or 5 vine ripened tomatoes
1 tsp olive oil
1/2 teaspoon white wine vinegar
Salt & black pepper
A few leaves of fresh basil - chopped, or coriander
Lettuce leaves
Instructions
1) Put the tomatoes in a bowl of boiling water for about a minute. The skins should split easily and be easier to peel. Drain and peel the tomatoes. Chop them into quarters, remove the seeds and chop the remaining tomato into small pieces.
2) Stir in the oil and vinegar, and season with salt and pepper. Add chopped basil.
3) Cut avocados in half lengthways around the stone, and twist to separate the halves. Remove the stones with a knife (chop at stone to embed knife, then twist). Put the avocado halves face down on a chopping board and peel the skins off using your fingers. If the avocados are ripe, the skins can be peeled away fairly easily.
4) Arrange Avocado halves and lettuce leaves on plates, then spoon chopped tomato mixture on top.
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Black Bean and veggies
from: http://www.all-creatures.org/
 Black Bean and Salsa Dip
Ingredients
1 - 15-oz. can Black Beans
1/2 cup Salsa, medium
2 tsp. Lemon Juice
1/2 tsp. Cilantro, dried
or
2 tbsp. Cilantro, fresh
Hot Pepper Sauce (to taste)
Preparation
Open the can of black beans, and drain off the liquid. Place the drained beans and all the other ingredients in the container of a blender, cover, and run at high speed until smooth.
If your blender does not have a tamping rod, you may have to stop the blender once or twice and mix the ingredients with a spoon or spatula to ensure that all the ingredients are thoroughly mixed together.
Scoop the black bean dip out of the blender container and into a serving (dip) bowl.
Ingredients
Black Bean Dip
2 Celery Ribs, large
2 Carrots, large
1 Broccoli Crown, large
Other Veggies, as desired
Preparation
Place the black bean dip in a bowl in the center of the veggie plate.
Wash and clean the veggies and peel the carrots. Separate the broccoli crown into bite-sized pieces (florets), and place on opposite sides of the veggie plate. Cut the carrots and celery into two inch lengths, split into bite-sized strips, and arrange each on opposite sides of the veggie plate as shown in the photo (above).
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Black Bean Salad
 "This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips."
12 servings.
Prep Time: 20 Minutes
Ready In: 20 Minutes
INGREDIENTS:
1 (15 ounce) can organic black beans, rinsed and drained (or better yet beans that you have soaked and cooked yourself)
2 (15 ounce) organic cans whole kernel corn, drained (or fresh corn)
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt
DIRECTIONS:
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.
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Breaded, Fried, Softly Spiced Tofu
This recipe is from www.allrecipes.com submitted by: Miss Sriri
 "This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I've settled on this ratio of spices and other breading ingredients. The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side."
INGREDIENTS:
1 (16 ounce) package extra-firm tofu, drained and pressed
2 cups vegetable broth
3 tablespoons vegetable oil
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sage
1/2 teaspoon cayenne pepper
DIRECTIONS:
Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
Warm oil in a large skillet over medium-high heat.
Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
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Bruschetta with Tomato and Basil
This recipe is taken from http://www.deliaonline.com
Makes 12, to serve 4-6
1 ciabatta loaf, cut in 12 thin slices
1 clove garlic, peeled and rubbed in a little salt
about 6 tablespoons extra virgin olive oil
For the topping:
6 red, ripe plum tomatoes
a few torn basil leaves
a few drops extra virgin olive oil
rock salt and freshly milled black pepper
You will also need a cast-iron ridged griddle.Prepare the tomatoes before toasting the bread. All you do is place them in a bowl, pour boiling water over them and leave for exactly 1 minute before draining them and slipping off the skins (protect your hands with a cloth if they are too hot). Then chop them finely.
Pre-heat the ridged griddle over a high heat for about 10 minutes. When it's really hot, place the slices of bread - on the diagonal - and grill them for about 1 minute on each side, until they're golden and crisp and have charred strips across each side. (Alternatively, toast them under a conventional grill.) Then, as they are ready, take a sharp knife and quickly make about 3 little slashes across each one, rub the garlic in and drizzle about half a tablespoon of olive oil over each one.
When the bruschetta are made, top with the tomatoes and basil leaves, season with salt and freshly milled black pepper and sprinkle a few more drops of olive oil over before serving. It's hard to believe that something so simple can be so wonderful.
This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection.
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