If you’re wondering what a vegetarian can eat, feast your eyes (and your taste buds) on Angela Shelf Medearis; The Ethnic Vegetarian. This priceless treasure contains 2256 pages of vegetarian recipes from all over the African Diaspora. http://www.amazon.com/Ethnic-Vegeta...3888842?ie=UTF8&s=books&qid=1179094102&sr=8-1 As a preview try this delicious no-cool dish that will leave you satisfied this summer without having to turn on the oven. Although the recipe calls for chopping the ingredients in a food processor I don’t have a food processor so I just broke up the cauliflower and roasted red peppers and kept everything else whole. This salad is also used in several other recipes in this book and you will find yourself reusing many of the ingredients so nothing is wasted. Louisiana Cajun Olive Salad Makes about 5 ½ cups 1 jar (19 oz) roasted red pepper (drained and oil reserve. 1 cup pitted black olives 1 cup pimiento-centered green olives 1 cup pickled cauliflower and sweet peppers (they come in the same jar) 1 jar (6 ½ oz) artichoke hearts 2 medium carrots (ends trimmed, I used baby carrots already cleaned) 2 ribs celery 2 peeled cloves garlic 1 small purple onion (peeled and quartered) 2/3 cup red wine vinegar 2/3 cup olive oil 1 tablespoon capers 1 tablespoon Italian seasoning 1 tablespoon freshly ground black pepper Place red pepper, black olives. Green olives, cauliflower/sweet peppers. And artichoke hearts (with juice) in a food processors and pulse for about 30 seconds to chop finely, do not puree the ingredients. Remove to a small bowl. (Did you know you can deter insects, including ants and roaches, away from food by spreading bay leaves and/or cucumber slices around?) Do the same with the carrots, celery. Garlic and onions. Put them in the bowl with the olive mixture and mix well. Combine the oil from the red peppers, vinegar, olive oil, capers, italian seasoning and black pepper in a small bowl. Pour over the vegetable. Refrigerate in an airtight bowl for 24 hours before using. Stir occasionally to mix the ingredients. Will keep in the refrigerator for ten days.