Ingredients (use vegan versions):

• 2 large firm eggplants
• 2 teaspoon minced garlic
• 1/2 ground cumin
• juice of one lemon
• 2 large ripe red tomatoes chopped
• 1 teaspoon paprika
• pinch cayenne pepper
• salt

Directions:

Roast eggplants in a 400′ oven until skin puffs up. Let
cool, and then peel away the skin, and cut the flesh intp
1/2 inch dice. Put all the ingredients except the lemon
juice, and salt into a large skillet, and cook over medium
heat. Stir often until eggplant is soft, and cooked through.
Most of the liquid sould have evaporated. Cool to room
temperature, and season with salt, and lemon juice. Serve.

Serves: 6-8

Preparation time: 30 min

Ingredients (use vegan versions):

• 2/3 cup cold water
• 1 cup falafel mix (from grocery store)
• 1 tomato, diced
• 1 red onion, diced
• olive oil
• lemon juice

Directions:

Mix the falafel mix and water, let stand for 15 minutes. Heat some olive
oil in a frying pan. Take some falafel and water mix in your hand and make
a small patty (the patty should be about half the size of your palm).
Put each patty in the pan and flip the patties when they turn golden brown
on the bottom after all the patties are cooked. Put them in a bowl and
break them up into smaller chunks. Add the tomatoes and onion and lemon
juice to taste. Throw a party!

Serves: 2-4

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 1 cup chopped broccoli
• 1/2 cup chopped carrot
• 1/2 cup dry raisins (and water)
• 1/2 cup sunflower seeds
• 3 soup spoons of soy vegan mayonnaise or plain soy yogourt

Directions:

Take the dry raisins and put in water to make them juicy, about 3 hours.
Mix all of the ingredients together, put in the fridg for 2 hours and
serve like a salad.

Serves: 2

Preparation time: 10 min

Ingredients (use vegan versions):

• 1 head romaine lettuce
• 2 tablespoon balsamic vinegar
• 1 teaspoon vegan red wine vinegar
• 4 cloves garlic
• 2 teaspoon fresh lemon juice
• grated lemon peel
• water

Directions:

Wash the head of lettuce and break into bite size pieces. Press the garlic and place in a bowl. Add balsamic and vegan red wine vinegar and mix well. Add three Tbsp of water and the lemon juice. Grate some lemon peel and add to dressing. Mix in with lettuce and serve.

Serves: 4

Preparation time: 8 mins

Nutrition Information: The recipe is very low fat, if any. Make sure that you have your breath mint though if you have a date after dinner!

Ingredients (use vegan versions):

• 1 Kilo (2.2 lbs.) Nopales (cactus paddles)
• 1 Onion - halved
• 4 Cups Water
• 2 tablespoon Salt
• 2 Large Tomatoes - chopped
• 1 Large Onion - chopped
• 4 Green Chiles - Serrano or Jalapeño - chopped

Directions:

If the nopales you buy do not already have the thorns removed, do so carefully. I recommend using gloves and a carrot peeler to do this.
Once you have removed all of the thorns, wash and chop the nopales, place them in a pan with the 4 cups of water, halved onion and salt. Bring to a boil, reduce heat and simmer 30-45 minutes or until tender.
Drain nopales and combine with remaining ingredients. Taste and adjust seasoning adding more salt if necessary.
This dish gets better if you let it sit a few hours in the fridge before serving.

Serves: 4 or more

Preparation time: 1 hour