Ingredients (use vegan versions):

• 1-2 Clove Garlic (good size)
• 2 cups Tomatoes Crused Italian
• 1 teaspoon Oregano
• 1/4 teaspoon Red pepper Crushed ( more if you want spicey)
• 1-3 teaspoon parsley
• 2 teaspoon Olive Oil.

Directions:

Mince finely the garlic clove and fry it in the olive oil until browm.
Add the tomatoes (crushed) and the spices until it boils. The sauce is ready
goes great with Ravoli or any other pasta dish.

Serves: 4

Preparation time: 20 mim

Ingredients (use vegan versions):

• 2 med eggplants
• 2 tablespoon lime or lemon juice
• 2-5 cloves crushed garlic (to taste)
• 1/4 teaspoon cumin
• salt to taste

Directions:

pierce the eggplants and roast, whole, in a 350 oven until they
collapse and the skins are turning crispy. scoop out the
eggplant flesh into a blender. add remaining ingredients except
salt. puree until completely smooth and fluffy. taste, add salt
and blend again until you like it.

Serves:

Ingredients (use vegan versions):

• 3 cloves garlic, crushed
• 1 large onion, chopped fine
• 1 tablespoon olive oil
• 1 pound pumpkin, cooked and pureed or mashed
• 1 cup strong vegetable stock
• 1 teaspoon parsley flakes
• 1/2 cup heavy vegan soymilk (1/4 cup soy milk powder, 1/2 cup water)
• 1/4 teaspoon nutmeg
• pinch of salt

Directions:

Fry the garlic and onion in the olive oil until clear. Add the pumpkin
and the vegetable stock, bring to a boil then let simmer 5 minutes.
Add remaining ingredients and stir with wire whisk to smooth and creamy
texture.

Pour over your choice of cooked pasta and serve immediately.

Serves: 3

Preparation time: 30 min

Ingredients (use vegan versions):

• 3 cans chickpeas, drained (or save a little juice and you don’t have to use as much oil
• 1/2 cucumber
• 1 small tomato
• 1 1/2 lemon, juice and pulp
• a handful chopped parsley
• salt to taste
• fresh ground pepper to taste
• 1/4 cup olive oil (or add chickpea juice instead) you can add more oil if you like
• 3 cloves of garlic
• 1 tablespoon tahini

Directions:

Put all ingredients in a food processor and blend until smooth.

Use as a dip for fresh cut veggies, tortilla chips, stone ground vegan crackers, toasted or
fresh syrian vegan bread.

My hummous has a fresh, flavorful taste. Try it and let me know what you think!

Serves: 15

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 cup slivered blanched almonds
• 3-1/2 ounces oil (1/3 cup is too little, 1/2 too much)
• 5 ounces water
• 1/2 teaspoon salt, optional-but it tastes better
• 1/8-1/4 cup lemon juice-fresh is best but RealLemon works

Directions:

Place almonds, oil, salt and about half of the water in blender.
Process on high until smooth, 3-4 minutes. Add remaining water and
continue blending until extremely smooth. Add lemon juice all at
once while blender is operating.

Pour into a 2 cup container and chill. This will set up as it chills.

You may have to experiment with the proportions a little, more or less
oil, more or less lemon juice or almonds, etc.

I have a Kitchen-aid blender that has a very powerful motor, and it will
take about double these ingredients, but a less powerful motor needs
less stuff!

If this doesn’t set up right, try adding a little of the runny stuff to
1/4 cup more slivered blanched almonds, process until smooth, then add
the remaining runny stuff, process until well combined. Chill. If this
doesn’t work, add a little more lemon juice. It is never ruined, because
you can always add more of the nuts or lemon juice and it works out OK.

If it is too thick, put the lump in the blender and add 1/4 cup water,
process until smooth and pour back into the container and chill.

When you get the right proportions for your blender and taste, write them
down. This is wonderful stuff.

P.S. You can make a wonderful cheezy spread out of this by just adding
one 2 oz jar of chopped pimiento, juice and all, before you add the
lemon juice. Process until it is a pinkish orange color and no chunkies
are seen, add the lemon juice, process to combine and pour into your
container and chill. YUMMY!

Serves: 8-10

Preparation time: 5 min

Nutrition Information: I’m sorry, I don’t have any, but if anyone has the
program to figure it out, I’d love to have the info myself!