Ingredients (use vegan versions):

• 2 (350g==3/4 lb each) Eggplants
• 1-2 cloves garlic
• 2 soup spoons tahini
• juice of one lemon
• 1 teaspoon salt
• 1/2 – 1 chilli, chopped
• 1 teaspoon ground cumin
• 1/2 cup of virgin olive oil
• handful of parsley, no stems
• black pepper

Directions:

Microwave and peel the eggplants. Microwave the unpeeled garlic for
one minute. Squeeze to remove skin when cold. Mash eggplant and
garlic together, then whiz with tahini, lemon juice, salt, chilli,
cumin and finally the oil. Whiz until it is a thick puree/dip. Chop
parsley quite roughly and work it through the dip.

Originally Geoff Slattery.

Serves:

Ingredients (use vegan versions):

• 1/3 Cup Pineapple Juice
• 1/3 Cup Peanut Butter
• 3 Tbl. Soy Sauce
• 1 teaspoon Chili Powder
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cayenne Pepper (or to taste)
• 1/4 teaspoon garlic powder
• Sesame Oil to taste

Directions:

Mix ingredients together. Heat or eat cold with veggies.

Preparation time: 10 min.

Serves:

Ingredients (use vegan versions):

• 2/3 cup water
• 1/4 cup vegan white wine vinegar
• 3 tablespoon powdered fruit pectin
• 1 tablespoon snipped fresh dill
• 1 tablespoon vegan sugar
• 1/4 tablespoon garlic powder
• 1/4 tablespoon dry vegan mustard
• 1/4 tablespoon pepper

Directions:

In a screw-top jar, combine all ingredients. Cover; shake. Chill up to 3
days. Shake before serving. Makes 1 1/4 cups.

I found this recipe in the Mother’s Day card my son gave me.

Serves:

Ingredients (use vegan versions):

• 4 oz Lentils
• 2 teaspoons Tomato Puree
• 1 Onion Chopped
• Chilli Powder – to taste
• Pepper to season

Directions:

Serves: 6.

Preparation time: 20 mins.

Cook the lentils as instructed on the packet.
Boil the onions in a little water to soften.
Add the onions to the lentils, add all the other ingredients and put
in a food procesor for 1 minute to form a smooth paste. The spread
will require chilling in the fridge. The spread does thicken when
chilled.

The spread can be used for sandwiches – add salad to the sandwich.
Or you can use the mixture as a dip.

Ingredients (use vegan versions):

• 2 cups cooked rice (can be leftover refridgerated, not too old or dry)
• handful of dried currants
• handful of dried (sweetened) cranberries
• 2 cups couscous
• 2 German celery stalks (they’re one of the easiest veggies to grow, very savory)
• 3 tablespoon nutritional yeast
• salt to taste

Directions:

Boil some water, add couscous, chopped up celery stalks, and dried
fruit. Cook 4 minutes or until couscous is tender. Drain. Blend the
steaming hot couscous with the cold cooked rice, add nutritional
yeast, stir, and salt to taste. Serve immediately. Tastes chickeney
(if there’s such a word, savory might be more appropriate here), and
the yeast really adds to it flavorwise, as well as the extra
nutrients.

Version 2: Just cook couscous with a savory herb or a veggie like
German celery, for 4 minutes. Drain. Stir in nutritional yeast and
salt to taste. This is yummy. Can’t tell which is yummier.

Serves: