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Felafel

Ingredients (use vegan versions):

* 2 1/2 cups washed chickpeas
* 2 teaspoon baking soda
* 1 teaspoon crushed coriander seeds
* 1 tablespoon chopped coriander leaves (optional)
* 3 crushed garlic cloves
* 1/4 cup finely chopped parsley
* 1tsp ground cumin
* 1/2 teaspoon cayenne pepper
* 2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup flour
* oil for frying

Directions:

Soak chickpeas overnight in 10 cups hot water and baking soda. Drain.
Grind in a blender or food processor until fine.

Add spices and flour. If mixture is too dry, add a few drops of water.

Make small balls about 1 1/4 ” (3 cm) in diameter. Place on waxed paper
or a greased baking sheet.

Heat the oil and deep fry a few balls at a time for 2-3 minutes until
golden brown. Drain on a paper towel. Keep balls warm.

Makes: 60 – 70 felafel (or falafel) balls.

To serve: Stuff 6 balls in a fresh vegan pita bread together with humus,
tehina, fresh vegetable salad and hot pepper sauce. Eat warm.

Homemade Flour Tortillas

Ingredients (use vegan versions):

* 2 1/2 cups flour (bread flour works best)
* 2 tablespoons vegetable oil
* 2/3 cup very warm water
* 1 teaspoon garlic or onion salt (whichever you prefer)

Directions:

Using food processer put in flour, garlic salt, oil and
water and process until it gathers into a ball. Add more
water or flour as needed (if it is dry more water, if too
moist more flour). Form into little balls (should be
about 12). Using either a tortilla maker or the bottom
of a glass flatten out the dough into tortilla shape.
Make thinner for thinner tortillas, thicker for thicker
ones. Cook over medium to medium high heat in stick free
cookware, or use tortilla maker.

Serves: 12

Preparation time: 30 min

Barley Polenta

Ingredients (use vegan versions):

* 2 cups cooked barley
* 1 cup vegetable broth
* 1 teaspoon non-hydrogenated vegan margarine

Directions:

Mash barley to a grits-like texture.
Bring broth to a boil, and add barley grits.
Cook on medium heat, stirring contstantly
until broth is absorbed and polenta is hot.
Stir in margarine.

Transfer to a greased baking dish and bake for 15 minutes.
Slice and serve with gravy.

Alternate serving method: Skip the baking step, and serve
barley grits right from the pot, as you would grits or
mashed potatoes.

Serves: 4

Angel Hair with Artichokes

Ingredients (use vegan versions):

* artichoke hearts (from a tin is fine)
* onion
* garlic
* oil
* angel hair
* vegetable broth or bouillon (enough to cook the angel hair)
* vegan white wine (optional)
* lemon juice
* salt and pepper

Directions:

Saute the onion and garlic in the oil (add a little of
the artichoke water if you want) until they are soft. Add
some lemon juice and the artichoke hearts (cut in quarters).

Meanwhile, cook the angel hair in the veggie broth until
it’s done. Add the vegan wine to the artichoke hearts and cook
for a bit. Add the pasta, along with the veggie broth, to
the artichokes. Season with salt and pepper (or whatever
else you like). Let it cook until the liquid has mostly
evaporated (or leave it wet if you like).

Serve with some
good vegan bread, or a nice big salad (or both).

Serves: 2

Preparation time: 20 – 30 min

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