1 Cook the pasta until just tender. Drain, cool, then chill.
2 Chop the spring onion (scallion) and olives finely. Chop the red pepper. Toast the bread, then dice it. Dice the tofu. Place all these ingredients in a bowl with the cooked pasta.
3 In a cup mix the oil, vinegar, garlic salt, oregano and pepper to taste. Pour the dressing over the salad and mix it all thoroughly.
SUNDAY DINNER Potato and Lentil Bake
| IMPERIAL/METRIC | AMERICAN | |
| ½ lb (225g) | potatoes* | ½ lb |
| 2 oz (55g) | red lentils | 1/3 cup |
| 4 fl oz(115ml) | water | ½ cup |
| 1 tbs | vegan margarine | 1 tbs |
| 1 small | onion | 1 small |
| 2 oz (55g) | mushrooms | 1 cup |
| 1½ tbs | wholemeal (whole wheat) flour | 1½ tbs |
| 1 tbs | tomato paste | 1 tbs |
| ¼ pint (140ml) | soya milk | 2/3 cup |
| ¼ tsp | basil (sweet) | ¼ tsp |
| freshly ground black pepper spring cabbage (collards) |
1 Scrub the potatoes and cook them in lightly salted water until tender.
2 Cover the lentils with the water, add a little sea salt if desired, bring to the boil, lower the heat. Cook until the lentils are tender and the water is absorbed.
3 Melt the margarine in a pan. Chop the onion and add it to the pan. Sauté for a minute or two. Slice the mushrooms and add them to the pan. Sauté for a further 3–4 minutes.
4 Add the flour and tomato paste to the pan, and stir well. Very slowly, add the milk, stirring constantly to avoid lumps. When it is boiling and has thickened, stir in the basil and pepper to taste.
5 When the lentils are cooked, stir them into the sauce.
6 When the potatoes are cooked (if too hot to handle, rinse them under cold water), slice them thickly. Spread them out in an oven dish, and top with the sauce. Bake at 400°F (200°C) Gas Mark 6 for 15–20 minutes. Serve accompanied with lightly-steamed spring cabbage (collards).
SUNDAY DESSERT Apricot Brown Betty
| IMPERIAL/METRIC | AMERICAN | |
| 4 oz (115g) | apricots | ¼ lb |
| 1 tbs plus additional to taste | raw cane sugar | 1 tbs plus additional to taste |
| 1 tbs | water | 1 tbs |
| 1½ oz (45g) | wholemeal (whole wheat) breadcrumbs | 2/3 cup |
| ½ oz (15g) | vegetable suet or hard vegetable fat | 1 tbs |
| ¼ tsp | cinnamon | ¼ tsp |
1 Chop the apricots and put them in a small pan with sugar to taste (depending on ripeness of the fruit and personal preference) and the water, and stew until tender.
2 Put the breadcrumbs in a bowl. Grate the vegetable fat and add it to the breadcrumbs. Add the sugar and the cinnamon and mix thoroughly.
3 Place half the breadcrumb mixture at the bottom of a small greased oven dish, spoon the apricots on top and then add the remainder of the breadcrumb mixture.
4 Bake at 400°F (200°C) Gas Mark 6 for about half an hour. Serve with cashew or coconut cream if desired.
MONDAY Smoky Beans
| IMPERIAL/METRIC | AMERICAN | |
| 1 small | onion | 1 small |
| 1 small clove | garlic | 1 small clove |
| 1 tbs | vegetable oil | 1 tbs |
| 2 oz (55g) | smoked tofu | ¼ cup |
| 3 fl oz (85ml) |
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