Ingredients

• 2 15-oz. cans chickpeas, drained and lightly rinsed
• 1/2 c. extra virgin olive oil
• 2 tsps. sea salt
• 1/4 cup fresh squeezed lemon juice
• 1 c. parsley or baby spinach leaves, washed, dried and minced finely

Directions

Put the drained chickpeas into a large mixing bowl.
Add the remaining ingredients into the mixing bowl with the chickpeas and stir well with a wooden spoon to combine.
Allow the flavors to marry by marinating in the refrigerator for at least an hour.
Remove from the refrigerator and stir well before serving.
Serve cold or at room temperature.
Makes 6 servings.

• Juice of 2 fresh lemons
• 1/4 cup water
• 1 Tablespoon cornstarch or potato starch for Passover
• 1 cup water
• 2 pounds broccoli, chopped

Directions

Steam broccoli over water in a large pot for several minutes until tender.

In a separate pot over medium heat constantly stir lemon juice, water, and cornstarch until the sauce thickens (about 2 minutes). Serve sauce over steamed broccoli while warm.

Total calories per serving: 64
Fat: 0 grams
Protein: 6 gram
Carbohydrates: 14 grams
Iron: 1.3 grams
Calcium: 100 mg

• 1 pre-made pie crust
• Salt and pepper to taste
• 1 Tb lemon juice
• 3 cups crumbled tofu (soft or silken tofu is best)
• 10 ounce box frozen spinach
• 1 1/2 cups onion, chopped
• 3 cloves garlic, chopped
• 2 Tbs oil

Directions

Cook spinach according to package directions. Saute onion and garlic in oil in a large pot over medium heat for 3 minutes. Add spinach, tofu, lemon juice, and seasoning. Preheat oven to 350 degrees. Meanwhile, continue cooking spinach/tofu mixture for 5 minutes. Mix well. Pour into pie crust. Bake at 350 degrees for 15-20 minutes until crust is brown.
Total calories per serving: 180
Fat: 11 grams
Protein: 7 grams
Iron: 2 mg
Calcium: 87

• 1 15 oz can black-eyed peas, drained, and well rinsed
• 1 T cider vinegar
• 1 cup diced fresh pineapple
• 2 roasted red bell peppers (from a jar, or otherwise)
• 1/3 cup celery, finely diced
• 1/4 small red onion, finely diced
• 1/4 cup cilantro, minced
• 1 jalapeno chili, seeded and finely diced
• 2 T country-style dijon mustard

Directions

Mix first 7 ingredients together in a bowl. Mix
mustard and vinegar together with a fork and add to
bowl. Season to taste with salt and pepper. Serve
cold.

• 4 cups green cabbage, sliced
• 4 – 6 carrots, sliced thin
• 2 onions, sliced
• 2 cups bread crumbs
• 1/4 cup sesame seeds
• 2 Tbsp. oil
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. nutritional yeast

Directions

Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil a deep-sided casserole dish.

Tofu Sour Cream:
2 cups firm/x-tra firm tofu
1/4 cup oil
3 Tbsp. lemon juice
1/2 tsp. salt
1 tsp. sugar

Blend sour cream until smooth. Mix half the tofu sour cream into the cabbage mixture and fill the casserole dish. Add the nutritional yeast to the remaining tofu. Place this on top of the vegetables. Mix crumbs and seeds and sprinkle on top of the casserole. Bake at 350 for 35-40 minutes until top is lightly browned.

• 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.

• 2 small green peppers, diced
• 1 large or 2 small onions, diced
• 1 1/2 cups boiling water
• 2 1/2 cups tomato sauce
• 1 1/2 cups tvp
• 2 Tbsp. mustard (or more)
• 2 tsp. chili powder
• 1/2 tsp. salt
• 1 Tbsp. soy sauce
• 1/2 tsp. pepper
• 1 tsp. sugar

Directions

This is a very tasty version of sloppy joes. If you’re looking for old fashioned “comfort food” you need look no further!
Makes a sizeable amount for hungry people and/or leftovers. Use leftover pieces of any rustic bread that’s otherwise too hard to eat – it will hold up better than fresher breads

In a very large covered frying pan, saute onions and peppers in water or oil. When soft, add remaining ingredients and stir well. Cook on low-medium heat for 20 minutes, covered, stirring occasionally. When done, serve over toast, toasted english muffins, or rice.

• 1 onion, diced
• 1/4 lb. mushrooms
• 1/4 stick margarine
• 1 tsp. flour
• /2 cup broth or water
• 1 lb. chestnuts, boiled untili soft
• Salt & pepper to taste
• 1/2 cup white wine

Directions

Peel and shell chestnuts, then boil for 20-30 minutes. Remove any skins left after boiling.

Saute onion and mushrooms in margarine until soft. Add flour and blend then gradually add water, stirring until smooth. Add peeled and chopped chestnuts and mix well. Flavor with salt and pepper. Add wine, heat to boiling, and serve over brown rice.

• 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.

• 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.