Ingredients

• Half tsp baking soda
• Few sprigs parsley
• 1 tsp cumin
• 2 cloves garlic
• 1 tsp dried coriander
• 1 tblsp flour
• 1 chopped onion
• 2 cups cooked chickpeas
• 1 tblsp stock (veg or chickpea)

Directions

Put the chickpeas in a blender and blend until they form a paste.

Add the rest of the ingredients and blend until smooth.

Put mixture in a bowl and refrigerate for 30 minutes.

Remove from fridge and shape into ten balls or patties, then dust with a little flour.

Heat the oil in a frying pan, place the patties in the pan, and fry in the hot oil, turning frequently, until they turn golden brown.

Remove excess oil with a paper towel and serve in a pitta bread pocket with salad.

Ingredients

• 1 cup unsweetened apple butter
• 1 kiwi fruit, peeled and sliced
• 6 large strawberries, sliced
• 1 apple or pear, peeled, cored, and thinly sliced
• 1/4 teaspoon cinnamon

Directions

Spread apple butter over pita bread. Arrange slices of fruit on top of apple butter. Sprinkle with cinnamon. Serve as is or heat in 350-degree oven for 15 minutes and serve warm.

Serves 4

Ingredients

• 2 cups chick peas (garbonzo beans)
• 1/4 cup water
• 1/4 cup fresh lemon juice
• 4 cloves garlic, sliced
• 3 tablespoons tahini
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh parsley

Directions

Mix all ingredients in blender until it forms a smooth and rich consitancey. Serve with a variety of vegetables, such as carrot sticks and celery sticks or pretzles.

Ingredients

• 2 cups brown lentils
• 2 large onions
• 5 tomatoes
• 3 Tbsp. oil
• 3/4 tsp. salt (or more to taste)
• 1 1/2 tsp. marjoram
• 1 1/2 tsp. savory

Directions

Boil lentils in water for about 30 – 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, saute onions until translucent. Add tomatoes and stir occasionally. Add marjoram, savory and salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for 10-15 minutes more.

This seems to go exceptionally well with steamed cauliflower on the side, and goes well over rice, or other grains, such as quinoa.

Ingredients

• 2 lbs. fresh mushrooms
• 1 cup water or broth
• 2 – 3 Tbsp. margarine
• 2 Tbsp. tahini
• 3 Tbsp. flour
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 large red onion, diced
• 3 – 4 cloves garlic, minced
• 2 Tbsp. miso
• 1/2 – 1 cup red wine
• 1 lb. fettucini

Directions

Use any combination of chantrelles, cremini, white, enoki, shitake, porcini mushrooms. Dried mushrooms of any variety may be added or substituted. If soaking mushrooms, cover with water and let sit for 30-40 minutes. Squeeze out excess water. Clean mushrooms and slice thinly.

Melt margarine in a large pan and add onion, garlic and mushrooms. Cook over medium heat for 10 minutes.

Add all other ingredients and mix well (use a whisk for the flour). Continue cooking until well mixed and completely cooked, about 10-15 more minutes. Serve over cooked fettucini. Sprinkle with scallions or parsley for garnish.