Ingredients (use vegan versions):

• 1 cup walnut pieces
• 1 roasted red pepper
• 1/4 cup fresh parsley, chopped
• 1 clove garlic
• 1 jalapeno, seeded and chopped (or pinch of cayenne)
• 2 tablespoon olive oil
• 1 tablespoon pomegranate Molasses
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

Directions:

I made this recipe 3 times in the first week I
discovered it!

Toast the walnuts in the oven at 350 degrees
for 10 minutes or dry-fry them on the stove
top, stirring every once in a while. I find i’m
less likely to forget about them and burn them
on the stove, and it doesn’t consume as much
energy either.

Put the walnuts in a food processor. Cut the
red pepper into chunks and put in processor
with the nuts. Add remaining ingredients and
process until a spreadable consistency. (It will
not be completely smooth)

Refrigerate and serve chilled or at room
temperature as a spread for crostini, flat bread
or slices of fresh baguette.

** Pomegranate Molasses is used in Middle
Eastern cooking. It is absolutely delicious and
should be available in ethnic or specialty food
shops. You can supposedly substitute 1 teaspoon of
honey mixed with 1 tablespoon lemon juice but I
REALLY recommend trying to find the
molasses.

Serves: 1 1/4 cup

Preparation time: 20 min

Ingredients (use vegan versions):

• 2 cups cooked chickpeas (substitute with canned black or kidney beans if you prefer)
• 2 cloves garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1 hot chili of your choice (optional, or add more!), minced
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 3 tblsp fresh minced cilantro/
• salt and pepper to taste

Directions:

Saute the garlic, ginger, chili, ground coriander and cumin
in a small saute pan, with a little water till garlic is soft.
Add to chickpeas. Mash thoroughly.
Add cilantro leaves and salt/pepper.
Serve cold or at room temperature as a dip.
Notes: Chopped cucumber, boiled cubed potatoes, minced scallions, and/or
grated carrot are all nice additions

Serves: Varies

Preparation time: Very little

Ingredients (use vegan versions):

• 1 16 oz. can beans, drained and rinsed (I like to use black beans)
• 1 to 1 1/-2 cups salsa (any heat)
• salt, pepper, chili powder, onion, powder, garlic powder to taste (optional)
• veggies, chips, pita wedges for dipping

Directions:

I made this recipe up one day when I
was seriously low on food. I take it
to parties all the time now, and people
always rave about how good it is. I
don’t like to give up my secret on how
ridiculously simple it is to make.

Mash beans with back of fork.

Stir in salsa until desired
consistency for dipping.

Season with spices to taste.

Dip veggies, chips, pita wedges, etc.
and enjoy.

Nutritional Info: Healthy!!!! Especially when used as dip for veggies.

Serves: varies

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 2 cups fresh bazil leaves
• 2 teaspoons of garlic
• 1/2 cup green pumpkin seeds
• 1/4 cup fresh soy parmesan
• ground black pepper to taste
• 1/4 cup pure virgin olive oil

Directions:

Combine all of the ingredients in a blender while the pasta is cooking.
Puree it into a pesto paste then add to your cooked pasta. Delicious!

Serves:

Ingredients (use vegan versions):

• 10 Roma tomatoes
• 1 orange bell pepper
• 1-15 oz. can black beans, drained and rinsed well
• 1-11 oz. can yellow corn kernels, drained and rinsed
• 1 small to medium red onion
• 3 large or 6 small cloves of fresh garlic
• 1/2 cup packed fresh cilantro, chopped
• 1 medium lime
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1-2 jalapenos (optional)

Directions:

My family is addicted to this salsa.
The key is to use the freshest and most
colorful veggies available.

Gather your utensils: A good cutting
board, a sharp knife, and a large glass
bowl.

Core, seed, and finely dice the
tomatoes and bell pepper. (Seeding the
tomatoes may seem tedious, but it makes
a world of difference in the texture of
the salsa. Also, a small, uniform dice
makes it easier to scoop up with chips.)

Add these to the bowl along with the
beans and corn kernels.

Finely dice the red onion. Mince (or
press) the garlic. Add these, along
with the cilantro, to the bowl.

Roll the lime on a countertop while
applying firm pressure. This will help
to extract more juice. Cut the lime in
half and squeeze the juice from both
halves into the bowl. Add the cumin
and salt.

If desired, finely mince the jalapeno
peppers (discard the seeds if you want
less heat) and add to the bowl. Stir
gently with a wooden spoon and let it
stand for a few minutes to allow the
flavor to develop.

This will keep in the fridge for a day
or two, but if your family is anything
like mine, it won’t last that long.

This is obviously good served with
tortilla chips but I also like to use
it to top vegan “chicken” patties. Or,
if you’re really feeling wacky, you
might buy a pre made frozen pizza
crust, spread with some taco sauce, top
with this salsa and some vegan cheddar
and bake for a delicious Mexican style
pizza.

Serves: 5-10

Preparation time: 20 minutes