a few recipes.....

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Moroccan Chickpea Salad With Cumin & Garlic Ingredients:

16 ounces of canned or cooked chickpeas

1/2 cup of black olives (not canned olives)

2 tomatoes, chopped

1 purple onion, diced

1 sweet red pepper, diced

1/2 cup olive oil

1/4 cup red wine vinegar

2-3 garlic cloves, crushed

1/2 teaspoon cayenne

1 tablespoon cumin

1/4 cup freshly chopped parsley Directions: Mix all ingredients and serve

chilled. Cold and spicy is a good combination for summer picnics. Serves: 4-6

Preparation time: 15 minutes

 

 

Seared Moroccan Tofu Ingredients:

1 1/2 lb. Firm or extra firm tofu (not silken)

1/2 cup soy sauce, tamari or bragg's liquid aminos

3 tablespoons lemon juice

3 tablespoons molasses

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon pepper

1 teaspoon cinnamon

3 tablespoons sesame oil

1 1/2 teaspoons Spike seasoning

1 generous pinch saffron Directions: Press tofu to remove excess water. Slice

into 2 " x 2 " x 1/2 " squares. Mix remaining ingredients in blender. Marinate

tofu in liquid at least 1 hour. Remove tofu, reserve marinade. Heat skillet

over high heat for a minute or so. Turn down heat to medium. Pour a thin layer

of

cooking oil in skillet. Sear tofu on each side, brushing each side with

marinade, until slightly blackened. Serves: 6-8 Preparation time: 30 min

 

ps. if you can't find Spike, try substituitin tumeric and Carribean Jerk

Seasoning.

> dients. Cook for another 20 minutes; then serve hot.

 

 

 

Bean and Vegetable Soup

 

1 medium onion, chopped

2 tbsps. whole wheat flour

4 cs. vegetable stock

2 medium carrots, sliced

1/4 tsp. marjoram

3 cs. brussel sprouts, halved

2 cs. cooked baby lima beans

2 tbsps. parsley, minced

 

Place onions in a large heavy bottomed sauce pan and saute in water until

lightly browned, stirring often.

Stir in the flour. then add the stock, carrots and marjoram.

Bring to a boil then reduce heat and simmer for 10 minutes.

Add the brussel sprouts.

Return to a boil then simmer for another 10 mihnutes.

Add the beans and parsley.

Stir and coom unitl heated through before serving.

Do not overcook; the brussels sprouts should remain crisp-tender.

Makes 6 servings.

 

Green Apple Sorbet with Candied Ginger

 

6 large Granny Smith apples

1/4 cup lemon juice

7/8 cup sugar

1 cup water

3 tablespoons candied ginger, slivered

 

Core and slice the apples, leaving the peel intact.

Place the apple slices in a plastic bag with a zip-lock top and pour in the

lemon juice; seal and toss to coat the apples.

Place the bag in the freezer and freeze until the apples are solid, about 1

to 2 hours.

Meanwhile, in a small saucepan.

Combine the sugar and water and cook until the sugar is dissolved; let cool

and chill.

When ready to serve, puree the apple slices with the syrup in a food

processor, pureeing until the mixture is light and fluffy.

Spoon the sorbet into wine glasses or dessert bowls and serve at once,

garnished with ginger.

Or refreeze the sorbet and serve later.

Makes 6 servings.