Enchiladas With Black Beans And Sweet Potatoes Recipe

Ingredients:
  • 8 corn tortillas
  • 2 medium sweet potatoes or yams, cooked (nuked 5 mins) and diced
  • 1 can black beans or equivalent
  • 1 yellow onion, diced
  • 1-10 jalapenos, seeded and diced
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chile powder
Directions:

Water saute’ the onions; after 3 minutes add garlic and onions and garlic are softened, add everything else and cook until the consistency is thick enough.
Heat the tortillas on a dry griddle, or nuke for a minute to soften (keeps them from tearing when rolled). Spoon filling on tortilla in an of-center strip, and roll. Smear a bit of filling on the inside edge to seal. Place on cooking-sprayed baking dish, seam side down.
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Bean-Style Polenta Recipe

Ingredients:
  • 2 1/2 cups vegetable stock (375 ml)
  • 1/2 cup black bean stock (125 ml)
  • 1 cup polenta (250 ml)
  • frozen stick of non-hydrogenated vegan margarine – you will use around 1gm.
Directions:

Pour the liquids into a pot and bring to a rapid boil. Slowly pour in the polenta making sure the grains stay separate. The boiling action should do this nicely but just in case, be prepared to stir.
Stir the mixture almost continuously for around 30 minutes until the polenta is “firm” and “comes away from the sides of the pot” or until you’re tired of stirring (that’s my technique.)
Pour the polenta into a loaf pan. The polenta should be barely pourable because of its thickness. Refrigerate in order to firm it up.
When you are ready to serve, heat up a griddle on a medium flame. Swipe the griddle with the frozen bar of margarine. This will impart a really tiny amount of margarine but just enough to provide lubrication and taste. Slice the polenta into eight slices and grill a around five minutes on each side until browned.
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Brown Lentil Bake with Pineapple Recipe

Ingredients:
  • 2 tablespoon olive oil
  • 2 large onion
  • 1 large clove garlic
  • 1 cup dry lentils
  • 2 tablespoon parsley
  • 1 teaspoon herbs de provens
  • 1 tablespoon soy sauce
  • 1/3 – 1/2 cup whole wheat vegan bread drumbs
  • 1 8oz can pineapple rings
Directions:

Heat oven 350. Heat oil in large skillet and saute onion. Add garlic, lentils, parsley, herbs and soy sause. Mash by hand or in blender. Season with salt/pepper to taste. Transfer to oven safe dish. Sprinkle with crumbs. Bake 20 minutes, then add pineapple and bake 10-15 minutes more or until pineapple is hot.
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Garbanzo and Quinua Pockets Recipe

Ingredients:
  • DOUGH:
  • 2/3 Cup Water
  • 1 Cup Wheat flour
  • 1 Cup Quinua flour
  • 1 Tsp.Sea salt (or regular salt’s O.K.)
  • Some flour for kneading
  • FILLING:
  • 1/4 Cup Minced green pepper
  • 1 Tbs.Minced onion
  • 1/2 Cup Cooked and mashed garbanzo beans
  • 1/2 Cup Quinua – washed well and well cooked
  • You can also vary by adding minced carrots, shredded
Directions:

DOUGH: In a bowl, mix both flours,the salt and water. Knead well for about 5 mins. on the counter or large cutting board, squeezing the dough with your fists and turning it once in a while. Roll the dough out until its thin and cut into 4″ x 4″ squares.
FILLING: Mix all the ingredients in a bowl.
TO COMBINE: Place about 2 Tbs. (it’s trial and error to get just the right amount) of the filling in the center of each dough square, fold all four corners towards the center and seal all edges with water. Fry them in a little oil until brown or vapor cook them for about 15 mins.
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Mmmm Chickpeas Recipe

Ingredients:
  • 1 cup of cooked chickpeas (easy to cook them in a pressure cooker for 7-8 minutes)
  • 1 small or medium sized potato, cooked
  • 1/4 cup of chopped red onion
  • 1 tablespoon of tahini
  • 2 teaspoons of garam masala
  • a squeeze of fresh lemon
  • a dash of hot sauce, optional
  • some freshly chopped dill, optional
  • salt, to taste
Directions:

Spray a pan with cooking spray. When hot add the onions and stir fry for a minute or until onion is slightly tender.
Add chickpeas, potato, tahini, hot sauce and stir fry for a few seconds. Then put in the garam masala, squeeze in a little lemon and fry for 1 minute.
Add some chopped dill and squeeze a little more lemon if needed. Add salt to taste. Serve.
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Khodra bi Furn (Lebanese Casserole) Recipe

Ingredients:
  • 2 large potatoes, peeled and boiled
  • 1/2 cup soy yogurt
  • 1/2 cup chopped green onions
  • 1/4 cup chopped parsely
  • 1-2 tablespoon oil
  • 1 onion, chopped
  • garlic, minced
  • 1/2 cup bulgar wheat
  • 1 medium eggplant, cubed
  • 1/2 cup mushrooms, sliced
  • 1 cup frozen peas, thawed
  • fresh bazil, oregano, thyme, salt & pepper to taste
Directions:

1. Mash the boiled potatoes with the yogurt, green onions and parsely. Season with salt and pepper and set aside.
2. In a large skillet or wok, fry the onion, garlic and bulgar wheat in the oil until onion is translucent (about 5 minutes.) Season with salt and pepper while frying.
3. Add the eggplant and mushrooms and continue cooking, covered, until the eggplant is just soft, about 10 minutes. You could also add 1/2 cup of chopped celery and/or 1/2 cup of chopped green peppers, if you’d like.
4. Add the peas and herbs. Continue cooking, covered, for about 5 minutes.
5. Place the filling in a deep casserole dish and spread the mashed potatoes on top. Bake uncovered for 40-45 minutes at 350 degrees F.
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