Tofu Coleslaw

Ingredients
2 Cups Cabbage, finely shredded
1 Cup Carrots, finely grated
1/2 Cup Tofu
1/3 Cup Pineapple Juice
1 T Lemon Juice
1 T Honey
3 T Salt
Instructions 1. Blend second set of ingredients together until smooth, stir in cabbage and carrots. Mix well. Tasted better, after it is chilled for 1 hour.

Best Colorful Pasta Salad

Ingredients
500 grams dry whole-wheat fusilli pasta
3/4 cup of each cooked kidney beans and chickpeas
1 cup of each steamed green peas and green beans
3/4 cup of each steamed carrots, chopped as thin matchsticks and sweet corn or yellow bell pepper
2 1/2 cups tomatoes, cored, cubed small
1 1/2 cups black olives, pitted and chopped
1/2 cup green pepper, chopped
1 cup spring onions, diced, or red onions, sliced
1/2 cup sliced artichoke hearts, chopped avocado, or steamed broccoli florets (optional)
1/2 cup fresh parsley, chopped
1 1/2 tbsp fresh basil, chopped
1/4 cup of each tomato paste, soy sauce and fresh lemon juice
3/4 - 1 cup pitted green olives
3/4 tbsp honey
2 1/2 tbsp onion powder
3/4 tbsp garlic powder
1 1/2 tbsp oregano
3/4 tbsp thyme
3/4 tsp basil
1/4 tsp sage
Description whow! whow! whow!
Instructions 1. Cook beans.
2. Steam veggies.
3. Cook pasta.
4. In blender, blend tomato paste, green olives, soy sauce, lemon juice, and honey until creamy. This will be your rich and tasty sauce for the pasta.
5. Combine all ingredients together, adjust the seasonings to taste.

Note Variation:
For a quicker, simpler pasta salad you do not have to add in all the vegetables.
To make beautiful red fusilli pasta:
1. Blend a couple raw beets in blender with water. Pour in pot and cook 10 minutes.
2. Strain out the beet pulp and throw. Bring the beet water back to boil and cook pasta in it.
The results are a dark orange to dark red (depending on concentration) pasta fusilli!

White Bean Salad

Ingredients

2 big handfuls baby spinach, washed and dried
2 cans white cannelloni beans (or freshly cooked equivalent)
2 handfuls walnuts, toasted
a couple glugs of citrus-flavored olive oil
a small splash of champagne vinegar
a few pinches fine-grained sea salt
a bit of crumbled cheese (manouri, goat cheese work nicely)

Directions

Rinse and drain the beans. If you like your bean salad on the warm side, my shortcut for heating them up is to run them under hot water (saves having to wash a pot).

In a large bowl combine the spinach, beans and walnuts. Add the olive oil, a splash of champagne vinegar, and salt. Toss gently but make sure you get everything nicely coated. Sprinkle a bit of cheese on top and enjoy.