2 c. uncooked penne pasta
2 c. frozen corn
2 c. diced zucchini
2 c. grape tomatoes, sliced
1 med. red bell pepper, diced
1 15-oz. can black beans, rinsed and drained
1 c. sliced black olives

DRESSING:
1 c. Tofutti Better Than Sour Cream
2/3 c. mild or medium chunky salsa
4 Tbsp. grapeseed Vegenaise
1 Tbsp. lime juice
salt to taste

1. Prepare pasta according to package directions, adding the corn and zucchini during the last 3 minutes of cooking. Drain and rinse with cold water, drain again.
2. In a large bowl, mix the pasta, corn and zucchini with the black beans, tomatoes and red pepper.
3. Mix up the dressing the pour it over the top. Toss gently until well mixed. May serve immediately, or cover and chill for up to 24 hours

Yield: 24 half-cup servings

I like to serve this in hollowed-out tomatoes with crushed tortilla chips sprinkled over the top. I place each tomato on individual serving plates with some shredded romaine lettuce. Of course I always add a couple teaspoons chopped jalapeños when I make it for my husband!

16 c. romaine lettuce, rinsed, drained and torn into small pieces
1 yellow bell pepper, diced or julienned
4 Tbsp. fresh or canned corn
1/4 c. canned beets, slivered
8 Tbsp. hot chili beans
1 c. avocado, sliced or cubed
1 c. tomatoes, diced
1 c. black olives
1 c. crushed tortilla chips
12 asparagus spears, lightly steamed
1 c. Tofuttii Better than Sour Cream or guacamole

1. Place 4 cups romaine lettuce in each of four salad bowls. Place crushed tortilla chips in the center, laying the asparagus spears on top of the chips.
2. In a bowl, combine all remaining ingredients except for sour cream or guacamole. Toss gently, then spoon a portion into each salad bowl. Top with a dollop of Tofutti Better than Sour Cream or guacamole.

Yield: 4 individual salads

Try adding green olives, frozen peas or garbanzos for variety. This is one of my favorite salads. I serve it with my homemade barbecue dressing but you can use any dressing of your choice.

1 1/4 c. broccoli pieces
1 c. carrots, grated
1 c. celery, diced
1 1/2 c. red grapes, halved
3/4 c. black grapes, halved
2 c. Gala apples, unpeeled, diced
3/4 c. canned pineapple tidbits
1/2 c. mandarin oranges, in light syrup
3/4 c. roasted walnuts

1 recipe Pineapple Honey Dressing Rinse, drain and prepare the broccoli, carrots, celery, red and black grapes, and apples. medium-sized bowl.
2 Drain the pineapple and reserve the liquid for the dressing. Drain and rinse the mandarin
with the pineapple tidbits to the bowl. Mix.
3 Add the Pineapple Honey Dressing, stirring gently until well mixed.
4 Sprinkle roasted walnuts on top.

Yield: 18 half-cup servings

This salad is delicious and is great served for special occasions or just for light supper. Enjoy!

1/2 c. Grapeseed Vegenaise
1/8 c. Pineapple Juice
1 Tbsp. honey

Whip vegenaise, pineapple juice and honey together until creamy and gently mix into the salad until well blended. This salad dressing is simply delicious!

24 - 30 small red new potatoes, boiled whole and cooled
1/2 c. Grapeseed Vegenaise
1 c. sliced black olives
1/2 c. dill pickle relish or cubes
1/2 c. finely diced celery
1/2 c. shredded carrots
seasoned salt to taste

1. Cut cooked and cooled whole potatoes in half and spoon out just enough of the inside of the potato to where the potato will still hold its shape and resemble a small bowl. Place the bits of scooped-out potato into a mixing bowl. Arrange the potato “boats” on a serving platter.
2. Add all remaining ingredients to the bowl with the potato filling, using just enough Vegenaise to bind all the ingredients together, Mix well.
3. Stuff the boats with the filling, mounding it up a little. Garnish with a sprinkle of paprika and chopped parsley. Serve cold.

Yield: 48 - 60 potato boats

When I had my catering business this was a very popular item on the menu. It is a wonderful way to serve the ever-popular potato salad. It also looks great on a buffet table.

4 8-inch whole wheat tortillas
2 c. leaf lettuce, chopped
1/2 c. tomatoes, diced
1/4 c. olives, sliced
1 c. canned chili beans, with liquid
1 c. vegeburger
1/2 tsp. cumin
1/4 c. shredded carrots
1/4 c. Tofutti Sour Supreme
1/4 c. mild salsa

1. Press the tortillas into a small baking dishes to form individual shells. Bake at 350 degrees for 4 - 5 minutes or until crisp. Remove from oven and let cool.
2. Heat a non-stick skillet on medium high and add the burger and cumin. Stir until slightly brown and then add the chili beans.
3. Take the four tortilla bowls and place some of the bean and burger mixture in each one. Put 1/2 c. chopped lettuce in each bowl. Add the tomatoes and top with grated carrots. Place one tablespoon Tofutti Sour Supreme on top of each salad and sprinkle olives on top. Serve with mild salsa.

Yield: 4 1-cup servings

8 c. potatoes, peeled
1 - 2 tsp. salt
1 1/2 oz. Tofutti Better than Cream Cheese
1 tsp. parsley
1 tsp. salt
1 1/2 c. corn
1/4 c. onion, minced
1- 2 Tbsp. olive oil
2 c. black olives
3 Tbsp. Vegenaise

1. Place the peeled potatoes in a large saucepan. Cover with water and sprinkle with 1 - 2 tsp. salt. Bring to a boil, then reduce heat to simmer. Cook until potatoes are just tender. Drain. Cut into dices when the potatoes have cooled.
2. In a mixing bowl, combine Tofutti Better than Cream Cheese, parsley, 1 teaspoon salt and olives, Mix well and set aside.
3. In a small skillet. sauté onion in olive oil until clear. Add corn and sauté until slightly golden. Add the onion and corn mixture to the potatoes. Fold in cream cheese mixture until well blended. Serve warmed or chilled.

Yield: 12 cups

This is very good as a side dish for any meal, but I especially love to serve it with my homemade veggie burgers. Try adding 1/2 cup pimento, dill pickle or green peas instead of corn. Absolutely delicious!