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Ingredients:
- Yogurt (1 cup)
- Cucumber, peeled and diced small (1 lg.)
- Garlic (.5 tsp.)
- Lemon Juice (1 tbsp.)
- Cilantro, fresh (1 tbsp.)
- Cumin Powder (.5 tsp.)
Directions:
- Mix all ingredients.
Ingredients
- 2 small beets, peeled, diced, and cooked (steamed or in the instant pot)
- 2 cans chickpeas
- 4 tbsp lemon juice
- 2 cloves garlic
- 2 tbsp tahini
- salt and pepper
- olive oil
Directions
- Blend cooked beets in food processor
- Add remaining ingredients except olive oil and blend until smooth
- Drizzle olive oil as it continues to blend
- If it is too thick, add a bit of water
Ingredients:
- Chickpeas, drained (2 15 oz cans)
- Lemon Juice (2 tbsp.)
- Minced Garlic (1 tsp.)
- Tahini (2 tbsp)
- Olive Oil (.25 cups)
- Pita
- Tomato, diced (2 lg.)
- Cucumber, peeled and diced (1 large)
- Salt (.5 tsp.)
Directions:
- Put Chickpeas, Tahini, Lemon Juice, Garlic, and Olive Oil in a food processor and run until smooth.
- Separately, mix Cucumber, Tomato, and Salt.
- Serve with Pita.
Ingredients:
- Brown Rice, dried (2 cups)
- Chickpeas, drained (2 15 oz. cans)
- Cucumber, chopped (1 large)
- Vine Tomatoes, diced (4 med.)
- Feta Cheese, crumbled (4 oz.)
- Yogurt (2 tbsp.)
- Allspice (1 tsp.)
- Garlic Powder (1 tsp.)
- Cinnamon (.5 tsp.)
- Cardamon, ground (.5 tsp.)
- Chili Powder (.25 tsp.)
- Oregano, dried (.25 tsp.)
- Parsley, dried (3 tbsp.)
- Garlic, minced (4 cloves)
- Salt (1.5 tsp.)
- Black Pepper (1.5 tsp.)
- Clove, ground (1)
- Olive Oil (1 tbsp.)
- Turmeric (.25 tsp.)
Directions:
- In Instant pot, mix Rice, Turmeric and 4 cups water.
- Cook under pressure for 17 minutes.
- Mix all other spices and add Yogurt.
- Coat Chickpeas with Yogurt spice mixture.
- Mix chickpeas with finished Rice.
- Separately mix Tomatoes, Cucumber and Feta and store separately.
Ingredients:
- Lentils, dried (1 cup)
- Brown Rice (1 cup)
- Red Bell Pepper, diced (1)
- Green Bell Pepper, diced (1)
- Scallions, sliced (8 oz pkg.)
- Carrots (2 lg.)
- Celery (2 ribs)
- White Vinegar (.5 cups)
- Olive Oil (2 tbsp. + 2 tbsp.) cups)
- Salt (1 tsp. +.5 tsp.)
- Garlic, minced (1 tsp.)
- Black Pepper (.5 tsp.)
Directions:
- Cook Brown Rice.
- Cook Lentils, 3 cups water, and 1 tsp. Salt. Until al-dente, 10-15 minutes.
- Drain Lentils and add 2 tbsp. Olive Oil.
- Mix Rice and Lentils.
- Add Bell Peppers, Scallions, Carrot, and Celery, then mix.
- In a mortar, Crush Garlic and .5 tsp Salt and mix in Vinegar.
- Add 2 tbsp Olive Oil and Black Pepper.
- Pour over salad.
Ingredients:
- Spinach, thawed and drained (40 oz.)
- Tofu (42 oz.)
- Pita Bread (bag of 6-8)
- Onions, diced (2 medium)
- Olive Oil (2-4 tbsp.)
- Lemon Juice (.25 cups)
- Salt (1 tsp.)
- Garlic Powder (.5 tsp.)
Directions:
- Saute Onion in Olive Oil.
- Add Spinach until it starts to brown on the edges.
- Separately Mash tofu with Lemon Juice, Garlic Powder and Salt.
- Mix Tofu and Spinach and put in a 9×13 baking dish.
- Bake at 400 degrees for 30 minutes to 40 minutes, until Tofu starts to turn brownish-yellow.
- Serve with Pita.
Ingredients:
- Onions, chopped (2 small)
- Chickpeas, drained and rinsed (2 cans or 30 oz.)
- Garlic, minced (2 tsp.)
- Flour (4 tbsp.)
- Parsley (2 tbsp.)
- Coriander Powder (2 tsp.)
- Cumin Powder (2 tsp.)
- Baking Powder (1 tsp.)
- Olive Oil (for coating baking sheet)
Directions:
- Mash Chickpeas in food processor.
- Mix in all other ingredients, except Olive Oil.
- Make into Ping Pong sized balls.
- Place on Oiled baking sheet.
- Bake at 350 degrees for 35 minutes, turning over half-way through.
Ingredients:
- Red Onion, Sliced (4 or more lg.)
- Lentils, brown or green (2 cups)
- Brown Rice (2 cups)
- Olive oil (.5 cups)
- Salt (2 or more tsp.)
- Lemon Juice (1 tbsp.)
- Mint, dried (.25 tsp.)
Directions:
- Cook Lentils, Rice and 6 cups water in Instant Pot under pressure for 10 minutes.
- Separately, saute Red Onions in Olive oil until caramelized, ~30 minutes.
- Mix
- Optional: serve with Yogurt