Tahini Salad

A very quick and easy Middle Eastern salad that can be made in minutes. Sometimes I add a little cumin to this or sprinkle some cayenne pepper on the top.

Ingredients

1 (8 ounces) can Chickpeas (garbanzo Beans)
3 medium tomatoes
2 tablespoons tahini
1 tablespoon fresh lemon juice
salt

Directions

Strain the chick Peas and rinse in cold water.
Chop the tomatoes.

Mix together the chick Peas, tomatoes, tahini and lemon juice.

Add salt to taste and adjust the lemon and tahini to your liking.

Vegetarian Tofu Chili

This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added.

Ingredients (Serves 5)

1 medium Onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1 teaspoon olive oil
16 ounces extra firm tofu, drained and crumbled
1 (19 ounces) can red kidney beans, drained
1 (19 ounces) can white kidney beans, drained
1 (28 ounces) can diced tomatoes
1 (14 ounces) can tomato sauce
3 medium carrots, sliced
2 tablespoons chili powder


Directions

Saute first 4 in meduium heat.

Add tofu and saute until crisp and lightly browned (10 min).

Add rest of ingredients (Beans, tomatoes, tomato sauce, carrots, and chili powder).

Boil, reduce heat and simmer 45 to 55 minutes.

Cheese Spinach Pie

This is a simple one-dish meal, a cousin to Quiche Lorraine. It is just the thing needed for a night when you don't want to fuss. Since the pie can be frozen after baking, you can make this in advance to eat on nights when you don't have time to cook.
Cook Time: About 45 minutes

Ingredients (Serves: 4)

1/3 Cup chopped onion
1 tbsp. margarine
1/4 lb. sliced Swiss cheese
1 cup cooked, chopped spinach(drained)
3 large eggs
1/3-1/2 cup of milk
1/2 tsp. salt
dash pepper
9-inch pie shell


Directions

1.Cook onion in margarine until tender; cool. Lay slices of cheese over pie dough, follow with spinach, then onions.

2.Beat eggs, adding enough milk to make 1 cup. Add seasonings and pour over ingredients in the pie shell.

3.Bake in 400° oven about 35 minutes, or until a knife comes out clean. Serve piping hot.

Variations: Substitute cooked, chopped broccoli, green beans, zucchini, or peas for spinach.

Jicama Salad

Jicama is a popular Latin American vegetable that tastes similar to an apple or a pear. The cilantro and lime juice give this recipe an added Latin flavor.
Cook Time : 10 minutes

Ingredients (serves 4)

1 large jicama, peeled and thinly sliced
1 small red onion, peeled and thinly sliced
2 Tbsp finely chopped cilantro
2 Tbsp finely chopped mint
3 Tbsp lime juice
1 tsp salt


Directions

1. Arrange jicama and red onion slices on a serving plate.

2. Sprinkle with salt, lime juice, mint, and cilantro.

Jicama looks like a turnip or a large radish with brown skin.
Look for jicama that are firm with dry roots and not bruised or flawed. Peel skin before eating or cooking.

Variations

Serve on top of mixed greens and drizzle with a light vinaigrette for a more traditional salad.