Serving Size: 4

Ingredients:

• 4 cups vegetable juice
• 1/2 large papaya (about 2 cups)
• 4-5 large circles (slices) pineapple (about 2 cups of small pieces)
• 1 sweet bell pepper (we used a red one)
• 1 small zucchini (about 1 cup of small pieces)
• 1 Persian lime
• small pinch salt
• 1 teaspoon Cajun spice
• splash or 2 Tabasco
• cilantro or coriander as garnish

Directions:

1. Pour the vegetable juice into a large bowl.
2. Cut the papaya in half, remove the seeds, peel, cut into small pieces and add to the vegetable juice.
3. Slice 4 or 5 large circles from a fresh pineapple.
4. Cut the outside rind off. If the pineapple is very ripe, the inner core is also soft and can be used, therefor just cut into small cubes. If the core is hard, then remove the core and cut the ring into small cubes.
5. Add the pineapple pieces to the vegetable juice.
6. Seed and chop the bell pepper into very small pieces.
7. Add the bell pepper pieces to the vegetable juice.
8. Clean and slice the ends off the small zucchini, then cut into small cubes (should make about 1 cup).
9. Add the zucchini pieces.
10. Cut a large lime in half and squeeze both haves into the juice.
11. Season the juice, which is by now the gazpacho, with a small pinch of salt, 1 teaspoon of Cajun spices and a splash or 2 of Tabasco.
12. Serve the gazpacho garnished with some coriander or cilantro and a small piece of fresh pineapple.

Yield: 3 doz.

Ingredients:

For the waffles:

• 1 & 3/4 cup all-purpose flour
• 1/4 cup polenta
• 1/4 teaspoon salt
• 2 & 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 3 egg replacements
• 1 & 1/2 cup soy milk
• 4 tablespoons soy margarine, melted

For the papaya chutney:

• 2 large ripe papayas, peeled, pitted, and chopped
• 1 shallot, chopped
• 1/4 cup wine or raspberry vinegar
• 1/4 cup brown sugar
• 1 tablespoon fresh ginger, grated
• 1/2 tablespoon lime zest
• 1/2 teaspoon allspice
• 1/2 jalepeno pepper, chopped
• 1 teaspoon corn starch
• a few pieces of lollo bianco lettuce and a few pieces of lollo rosso lettuce.

Directions:

To make the waffles:

1. Combine the dry ingredients in a medium-sized bowl.
2. Mix the egg replacements into a second medium-sized bowl and beat until frothy.
3. Drizzle in the soy milk.
Add the liquid mixture to the dry ingredients, along with the melted soy margarine.
4. Mix with decisive strokes from the bottom of the bowl, until all the dry ingredients have been moistened.

To make the chutney:

1. Combine all chutney ingredients in a medium saucepan and stir well.
2. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
3. Uncover and simmer over low heat for a few minutes more to cook off excess liquid.
4. Puree if you want it very smooth.
5. Return the pureed chutney to the pan.
6. Add a bit of water to the corn starch to dissolve it and add to the chutney.
7. Cook until it becomes thick and the corns starch becomes clear.
8. Place the chutney in the refrigerator to cool and solidify.

To assemble the appetizers:

1. Make the waffles and allow them to cool.
2. Cut the waffles in squares.
3. Put a small piece of red lollo rosso and a small piece of green lollo bianco on each waffle piece.
4. Put a teaspoonful of papaya chutney on the lettuce.

Serving Size: 4

Ingredients:

• 2 cups vanilla soy yogurt
• 1 cup sliced mango
• 1 cup sliced and peeled papaya
• 1 tablespoon pina colada mix
• 1/4 cups kiwi
• 1/2 cups ice

Directions:

Place ingredients in a blender and puree until smooth.

Notes:

adapted from http://www.bustersrecipes.com/…

Busters recipes has a lot of great smoothies that are very easy to veganize. This was just one, but the Mexican smoothie, the Spiced date smoothie and the tangerine dreams smoothie all sound really great too.

Serving Size: 4

Ingredients:

• 1 cup plain soy yogurt
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. garam masala
• 1 Tbs. maple, agave or corn syrup
• 1 small pineapple, cut in pieces
• 1 small papaya, skinned, de-seeded and cut into small pieces
• 1 apple, cored and cut into small pieces
• 1 ripe mango, skinned and cut into small pieces
• raisins (optional)
• pomegranate seeds

Directions:

1. Mix the sauce.
2. In a separate bowl prepare the fruit.
3. Combine the sauce with the fruit.
4. Serve garnished with some pomegranate seeds.