Middle East Tacos

Source: Diet for a Small Planet
Date tried: May 16, 2015
Yield: 10 tacos
Time needed: 45 minutes including 30 minutes resting time

The filling here is essentially a homemade hummus and once that has sat long enough for the flavours to blend, the meal is a cinch to put together. In fact, it’s a perfect occasion for letting folks make their own at the table. I used taco shells, but you can also use pita breads cut in half to hold the filling, or simply spread on crackers and serve beside the salad fixings.

Middle East Tacos

Middle East Tacos

Middle Eastern Tacos
3 cups well-cooked garbanzo beans, aka chick peas (1 cup uncooked) with reserved bean cooking liquid
1/2 cup ground toasted sesame seeds or 1/4 cup tahini
2 cloves garlic
2 Tbsp. lemon juice
3/4 tsp. ground coriander
salt to taste
1/2 tsp. ground cumin
1/4 to 1/2 tsp. cayenne pepper
10 pitas or wheat tortillas
Garnishes: shredded lettuce, chopped tomatoes, chopped cucumber, chopped onion
1 1/2 cups yogurt or grated cheese

Purée together the beans, sesame seeds, garlic, lemon juice, coriander, salt, cumin and cayenne pepper, adding bean cooking liquid (or water) if necessary to make blending easy.
Let stand at room temperature at least 30 minutes.
Meanwhile prepare your garnishes.

If using pita, cut each in half, fill pockets half-full of bean mixture. If you like, heat them in the oven, then add garnishes.

If using tortillas, fry the tortillas until soft but not crisp.

Let everyone add garnishes as they please.
Top with a scoop of yogurt or grated cheese.

Cottage Cheese and Seafood Dip

Source: Diet for a Small Planet
Date tried: September 30, 2016
Yield: as much as you like
Time needed: 5 minutes or less.

Although herbs are listed as an optional addition, don’t omit them. Without flavouring, the dip is overly bland. I used a combination of dried curry leaves and dill weed.

Cottage Cheese & Seafood Dip on Carrots.

Cottage Cheese & Seafood Dip on Carrots.

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Sunny Almond Spread

Source: May All Be Fed: Diet for a New World
Date tried: September 4, 2016
Yield: 3 cups
Time needed : soak overnight, then buzz in food processor.

Prior preparation needed
Soak almonds and sunnflower seeds 6-12 hours.

Simple and really delicious. Try on a warmed tortilla wrapped around a spinach and tomato filling.

Sunny Almond Spread on crackers

Sunny Almond Spread on crackers

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Korean Barbecue Sauce

Source: Diet for a Small Planet
Date tried: July 12, 2016
Yield: about 1 cup
Time needed: about 15 minutes, but make several hours ahead to allow for marinating.

This was the first recipe I tried in this cookbook and it is amazingly good. I used it for my introduction to tofu and it was a winner. It will keep well for weeks in the refrigerator. Author’s recommendation: “For a treat use it to marinate fresh mushrooms for a special appetizer.”

Korean Barbecue Sauce

Korean Barbecue Sauce

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Tartar Sauce

Source: Ecological Cooking
Date tried: March 16, 2013
Yield: 1½ cups
Time needed: 10 minutes

Like many of the dressings in Ecological Cooking, this calls for Tofu Mayonnaise (See below)  as an ingredient.  A good idea to keep some on hand, whether you make your own or purchase a commercial brand.  Here is a vegan take on an old standard.

Tartar sauce

Tartar sauce

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Gingered Apple Chutney

Source: Ecological Cooking
Date tried: January 25, 2016
Yield: 1 cup
Time needed: 1-2 minutes

Prior preparation needed
Pre-soak raisins several hours.

This simple chutney will keep several weeks in the refrigerator and is a useful side dish most anytime.

Gingered Apple Chutney

Gingered Apple Chutney

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