Ingredients:

• 1 cup olives (black or green)
• 1 1/2  cup walnuts
• 1 cup juice from  the olive
• 1 cup water
• 3 1/2 cups old fashion rolled oats 1 cup finely chopped onions
• 1/2 teaspoon thyme
• 1/4 teaspoon marjoram
• 1/2 teaspoon sage
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoon nutritional yeast
• 1 teaspoon Mckay’s seasoning
• 2 tablespoon braggs amino  soy sauce or any low sodium soy sauce
• 1-2 tablespoon olive oil.

Instructions:

• Blend olives the olives, juice from the olives, walnuts, and 1 cup of  water in a food processor/blender  until  smooth.
• Pour into a bowl and add all remaining ingredients.
• Mix well and allow to sit for 15-20 minutes.
• Preheat oven at 375 degrees F.
• Grease 9 inch loaf pan or line the bottom with parchment paper to prevent sticking.
• Press the loaf mixture in the prepared pan, pushing down, evenly with your hand.
• Cover for 30 minutes.
• After 30 minutes remove the cover.
• Spread the ketchup topping evenly on top of the loaf and bake for another 15 minutes uncovered or until knife comes out dry.
• Allow to sit for 15 minutes or until cool before slicing. It will hold up better.
• Sprinkle with parsley if so desired.

TOPPING

1/3 cup ketchup

1 teaspoon vegan Worcestershire sauce. Mix well

ONION GRAVY

Ingredients:

• 2 tablespoon sun flower oil
• 1 medium onion
• 1 tablespoon ketchup
• 1/2 tablespoon braggs liquid amino
• 2 tablespoon whole wheat flour (or 1 tablespoon cornstarch  for gluten free )
• 1/4 cup water
• 1/2 teaspoon onion powder
• Salt to taste

Instructions:

• Add onion to skillet and cook on medium heat, stirring constantly until caramelize.
• In a jar with tight fitting lid, put ketchup, braggs amino, flour , water, onion powder, and  salt .
• Shake until all lumps are gone.
• Pour into skillet with onions stirring then bring to a boil until thickened

Ingredients:

• 1 15.5   oz can chickpeas drain and rinse
• 1/4 cup low fat mayonnaise or vegenaise
• 1/4 cup purple onion, chopped
• 1 teaspoon mustard
• 1 stalk celery, chopped
• 2 tablespoons sweet relish
• 1 teaspoon low sodium soy  sauce (Bragg liquid aminos, for soy free use coconut aminos )
• 2 tablespoons nutritional yeast flakes
• A pinch of cayenne  pepper(optional)

Instructions:

• Put the chickpeas in food processor and pulse three or four times to roughly chopped. (Can use a fork / or potato masher to mash)
• ped.(Can use a fork to mash).
• Transfer to a medium bowl.
• Put celery in food processor and finely chopped
• Then add celery, and remaining ingredients then mix well.
• Chill several hours or over night to allow flavors to blend.

Ingredients:

• 1 cup reduced-fat Vegenaise
• 1/2 cup ketchup
• 1 clove garlic
• 2 tablespoons fresh lemon juice
• 1/3 cup sweet pickle relish
• Pinch of cayenne pepper
• Pinch of salt
• Splash of vegan Worcestershire sauce (optional)

Mix all ingredients to combine.

Start with 1 cup uncooked quinoa; (once cooked divide into 2 separate bowls for the variations)

Combine the remaining ingredients:

• 1cup cooked chickpeas
• ½ pint cherry or grape tomatoes
• 3 garlic cloves, minced
• ½ cup chopped purple onion
• 2-4 tablespoons lemon juice
• Salt to taste

For the original variation add:

• ½ to 1 cup corn kernels
• ½ cup chopped cilantro

For tabbouleh variation add:

• ½ to 1 cup chopped cucumbers instead of corn
• ½ cup chopped parsley instead of cilantro
• ½ to 1 cup chopped mint (optional)