Ingredients (use vegan versions):

• 1/2 of a large bag of spinach
• 1/4 cup of red bell peppers, chopped
• 1 1/2 cloves garlic
• 1 teaspoon vegetable stock
• 1 teaspoon cumin seeds
• 1 tablespoon of Garam Masala**
• 1 teaspoon onion powder/garlic powder
• 1/2 cup cooked lentils/chickpeas, your choice
• splash of apple juice, lemon, or both
• salt and pepper to desired amount
• 1/4 cup green onions

Directions:

Cook the spinach, green onions and all
the spices/juices/veggie stock in a
wok-type pan for a couple minutes with
a bit of water till spinach is
properly wilted. You also want it to
be somewhat “juicy” and for there to
be some liquid left in the pan.

Take this cooked spinach mix and place
in a blender with the cloves of
garlic, the lentils, and the red
peppers and puree to desired
consistency.

This goes great with potatoes, basmati
rice, and especially pitas that have
been warmed in an oven till they are a
bit crispy. You could also serve this
together with hummus.

Indian spice mix (comprised of: cumin, black pepper, coriander, clove, cardamom, cinnamon,
nutmeg, mace). Probably can be found at most grocery stores, if not try specialty/health
stores.

Enjoy!

Serves: 2-3

Preparation time: 25 min

Ingredients (use vegan versions):

• 200 mg lentils (yellow split peas)
• 2 slides raw ginger unpeeled
• 1/2 teaspoon turmeric
• 2 pints water
• oil, margarine or soy butter for frying
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander powder
• 1/4 teaspoon hot chili powder
• 1/2 teaspoon asafetida

Directions:

Add lentils, ginger, turmeric to 2
pints water and bring to boil. Skim
foam, reduce heat and leave for 1 hour
adding water if you think its too
thick.

Remove ginger.

Fry with spices, cook for 1/2
minute and add to lentils.

Preparation time: 1 hr

Serves:

Ingredients (use vegan versions):

• 4 cups water or vegetable broth
• 1 large carrot, chopped into chunks
• 2 large handfuls lentils
• 2 large handfuls barley
• 2 large handfuls textured soy protein pellets
• 1/2 cup small pasta such as spirals or macaroni
• 1/4 cup chopped spinach
• 1 teaspoon vegan maple syrup
• garlic, onion, salt, pepper etc. to taste

Directions:

Bring water or broth to boil.

Meanwhile, chop the carrot. Add
carrot, lentil, barley, textured soy protein and spices
to pot. Reduce heat and simmer 40
minutes.

Add pasta and simmer 10 more
minutes.

Add spinach and stir. Add
syrup, stir. Serve immediately.

Serves: 4

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 1 medium red onion, chopped
• 1/2 red pepper, chopped
• 1/2 teaspoon cumin
• 1 can black beans with liquid
• 1/4 cup molasses
• 1 teaspoon cumin
• 1/4 teaspoon each turmeric and coriander
• couple of dashes liquid smoke

Directions:

Sauté the onions and pepper in olive
oil, with the first 1/2 teaspoon cumin,
until slightly soft.

Add the rest
of the ingredients, and cook for 10-20
minutes until all the liquid is gone.

Serve on warm tortillas with vegan sour
cream if you choose. Yummy.

Serves: 2-3

Preparation time: 20 min or less

Ingredients (use vegan versions):

• 12 pre-packaged taco shells. Follow instructions on package.
• 4 medium sized yellow yukon potatoes cubed small.
• 2 1/2 cups cooked & drained black eye peas.
• 1 medium vadalia onion cubed small.
• 1 medium green bell pepper chopped small.
• 1 clove garlic minced.
• choice of spices.
• olive oil to prevent sticking.
• water.
• chopped tomatoes.
• shredded lettuce.
• shredded purple cabbage.
• taco sauce.

Directions:

Warm oven according to taco package
instructions. In a frying pan heat
olive oil, add garlic wait for aroma,
add onion to brown. Add black eyed peas
and brown to aroma. Add spices. When
brown, add enough water to keep them
from burning. Cover, turn heat to low.
At the same time prepare potatoes in
the same manner without the garlic or
spices in another pan. When peas are
soft add potatoes, stir, cover, keep
heat low for 10 minutes.

Note: try not to over spice this dish.
The combination of black eyed peas and potatoes
blend together so well that vary little
spice is needed.

Prepare taco shells.
Stuff shells with black eyed
peas/potatoe mix. Top with lettuce,
cabbage, tomato, and taco sauce.

Serves: 4 + or -

Preparation time: 30 minutes-cut all ingredients ahead of time.