Ingredients (use vegan versions):

• 1 block firm tofu
• 1/3 cup lemon juice
• 1-2 teaspoons salt
• 1/2 tablespoon dill weed
• 6-8 cloves fresh garlic
• 1/3 cup water

Directions:

Break up tofu in blender. Add everything but garlic. Whiz
until smooth. Add garlic. Whiz until smooth. Adjust
consistency by adding more water.

Serves: 16 oz

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 15 oz. can of Chick Peas (Garbanzos), strained
• 1/5 cup (1.5 oz.) Tahini (sesame seed paste)
• 1 clove garlic
• 1/2 - 1 teaspoon salt
• 1 oz. lemon juice (about 1/2 of a med. sized lemon)
• 2.5 oz. cold water
• 2-4 tablespoon olive oil (optional)
• a pinch or two of dried or fresh parsley fakes (optional)
• a few sprinkles of paprika (optional)
• 3-6 rounds of vegan pita bread

Directions:

Combine chick peas, tahini, garlic, salt, and lemon juice in a food
processor. Process on high for 3 minutes, adding water as needed.
Spoon out into a large dinner plate and spread evenly.
Chill. (optional) Garnish with olive oil, parsley, and paprika.

Serve with Pita, warmed for a minute in a 250 degree (f) oven.

This is an incredible, authentic Lebonese recipe. Most Humus recipes
have too much garlic, too much Tahini, or use some of the strained off
garbanzo bean juice. If you want a tasty, resturant-grade recipe,
this is it.

Serves:

Ingredients (use vegan versions):

• 2 14.5 oz cans of stewed tomatoes
• 3 cloves of garlic
• 1/2 can of black olives, sliced
• 1.5 oz of capers [1/2 standard 3+ oz.bottle]
• 1 teaspoon vinegar
• 2 tablespoons of fresh parsley
• Oregano, bazil, Black Pepper and Red Pepper to taste
• 1/2 medium onion, chopped
• 2 tablespoons of olive oil
• 1/2 teaspoon of vegan sugar

Directions:

Sautee garlic and onion until transparent. Then add capers
into the olive oil and further sautee. Add the cans of
tomatoes, crushing larger pieces. Add olives, vinegar,
vegan sugar and all other ingredients.

Cook 1/2 hour uncovered and 1/2 hour partially covered.

Serves: 2

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 2 large eggplant, baked, flesh scraped and minced
• 1.5 cup almond, finely ground
• 2 roast pimento, minced
• 1/2 cup minced parsley
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2-4 cloves garlic, pressed
• s & p to taste

Directions:

Shear inspired invention! Sorta French Eggplant Walnut dip, sorta Baba
Ganouj… Mix all ingredients. Serve with sourdough, tortillas,
chapati, etc.

Serves:

Ingredients (use vegan versions):

• pasta
• blackeye peas (any kind can be used)
• cut up: yellow pepper, white onion, 2 garlic cloves, mushrooms
• canned sauce (I use canned so I can add preferred spices)
• 2tsp oil
• spices: curry powder, italian, onion powder, ground

Directions:

Recipie can vary on amounts. I added a little of this & that.

Cook pasta
Fry all veggies that are cut in a little oil. While frying add spices.
After veggies are soft (2min) add sauce-and simmer.
After pasta is cooked, add in with everything else, and serve.

Serves: Varies

Preparation time: 15 min