Veggie Crowd-Pleasers
PETA’s “Lettuce Ladies” have taken their message to people all over the planet, dishing up veggie burgers outside McDonald’s, perking up tired passengers at airports, and even hosting an all-veg party for legislators. These leafy lovelies know how to please a crowd! Want to know their secret? Just whip up the Ladies’ favorite recipes-perfect for everything from simple summer picnics to big backyard bashes. They’re guaranteed to please your guests!

Clockwise from top left: Sweet-and-Sour Neatballs, "Creamy"
Potato Salad, Mexican Mayhem Dip, Fried "Chicken," Sublime Key Lime Pie, Vegetable Pakoras.

Creamy” Potato Salad 6 medium potatoes, boiled and cooled 1/2 cup (100 g) Nayonaise or Vegenaise (or your favorite eggless mayonnaise) 4 Tbsp. yellow mustard 2 Tbsp. distilled white vinegar 1/2 onion, chopped 1/2 cup (75 g) chopped celery Salt and pepper, to taste Paprika (optional) Cut the potatoes into cubes. Combine all theingredients in a bowl and season, to taste. Sprinkle paprika on top, if desired. Makes 4 to 6 servings.	Fried “Chikin” 1/2 tsp. salt 1/2 tsp. onion powder 1 tsp. pepper 1 tsp. garlic powder 2 cups (350 g) unbleached white flour 4 Tbsp. nutritional yeast flakes 4 Tbsp. mustard (yellow, Dijon, spicy brown or your favorite) 1/2 cup (100 ml) water 1 box chicken-style White Wave Wheat Meat, thawed (or your favorite chicken substitute) 3-1/2 cups (700 ml) canola oil (for frying) Mix together the salt, onion powder, pepper, garlic powder, flour and nutritional yeast in a deep bowl. In a separate bowl, dilute the mustard with the water and stir until soupy. Add 1/3 cup (50 g) of the flour mixture to the mustard mixture and stir until the batter thickens (it’s OK if the batter is lumpy). Dip large chunks of the wheat meat into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust.” Fry the chunks in hot canola oil on nearly high heat in a large skillet until crispy golden brown, turning as needed. Serve immediately. (Leftovers are also great straight from the fridge!) Makes 4 servings.	Sweet-and-Sour “Neatballs” 1 package beef-flavored Lightlife Gimme Lean (or your favorite ground beef substitute) 1/2 green pepper, finely chopped 1 small onion, finely chopped 1-2 cloves garlic, crushed 2 slices white bread Egg replacer, equivalent to 2 eggs A dash each of salt and pepper Oil, for frying 6 oz. chili sauce 5 oz. red currant jelly Combine all the ingredients, except the oil, chili sauce and jelly, in a bowl and stir until well mixed. Heat the oil in a skillet, using enough to coat the bottom of the pan. Form the mixture into 1-inch balls and fry in the oil until they are brown and thoroughly cooked. Meanwhile, place the chili sauce and jelly together in a saucepan. Heat and stir until smooth. When the mock meatballs are finished cooking, add them to the sauce and stir to coat well. Simmer over low heat for 10 to 15 minutes. Makes approximately20 1-inch balls.
Vegetable Pakoras 2 cups (350 g) chickpea flour 1 tsp. salt 1/4 tsp. ground cumin 1/4 tsp. oregano seeds 1/4 tsp. paprika 1/8 tsp. cayenne pepper 1 large potato, peeled and thinly cut 4 Tbsp. vegetable oil 1 large onion, sliced and separated into rings Combine the chickpea flour, salt, cumin, oregano seeds, paprika and cayenne pepper with enough water to make a thick, cake-like batter. Set aside. Boil the potato slices until almost tender. Drain on a paper towel to remove excess water. Heat the oil in a skillet over medium-high heat. Dip the onion rings and potato slices into the batter. Coat the vegetables and fry in the oil until thoroughly cooked. Drain the excess oil on a paper towel, then serve immediately. Makes 25 to 30 pakoras.	Sublime Key Lime Pie 2 containers plain Tofutti Better Than Cream Cheese or 2 8-oz. (225 g) containers of your favorite nondairy cream cheese 1 cup (175 g) sugar 1 tsp. vanilla 4 Tbsp. key lime juice 2 tsp. lime zest 2 Tbsp. cornstarch (cornflour) 1 9-inch graham cracker (digestive biscuit) crust 3-4 kiwis and/or strawberries, sliced Preheat the oven to 350 degrees F/180 degrees C/Gas Mark 4. Combine the cream cheese, sugar, vanilla, lime juice, zest and cornstarch in a blender and blend until smooth. Pour the mixture into the graham cracker crust. Place the filled pie shell on a cookie sheet (to catch spills) and bake for 45 minutes or until the top is golden brown. Let cool. Refrigerate overnight, then top with sliced kiwis, strawberries or both and serve. Makes 8 servings.	For a quick “Mexican Mayhem Dip,” spread the following ingredients in layers in a bowl: One can vegan refried beans mixed with a packet of taco seasoning, mashed avocados, chopped green onions, chopped green chilies and chopped tomato. Serve with tortilla chips.