Ingredients:

1 pound chick peas, soaked overnight and drained
12 large cloves garlic
1/2 cup tahini
1 large bunch cilantro, stems cut off
1 large bunch flat parsley, leaves and stems
6 ribs celery, peeled
Salt to taste
2 teaspoons turmeric
1 teaspoon ground coriander
12 cups (3 quarts) water
Ground pepper to taste
1/4 cup fresh lemon juice

Directions:

Bring all but last 2 ingredients to a boil. Reduce the flame to medium and cook, covered, 2 hours. Add the lemon juice and the pepper. Cream until smooth with an immersion blender. Adjust texture and seasonings.

Time: 10 minutes
Servings: 2
Source

Ingredients

Special Sauce:
1/2 c Vegannaise
2 tbsp low Fat French Dressing
4 tbsp Minced Dill Pickles (Can also use Sweet Pickle Relish, just take down the sugar amount to 1 tsp)
1 tbsp Minced White Onion
1 tsp White Vinegar
1 1/4 tsp Sugar
Pinch of salt

Burger:
3 Sesame Seed Buns
4 Vegan Burger Patties
Salt and pepper to taste
2 tbsp Special Sauce
2 tsp Diced White Onion
1 c Chopped Lettuce
2 Vegan American or Cheddar Cheese Slices
4 Dill Pickle Slices

Procedure:

Sauce:
Mix all ingredients together and store in a covered container for a few hours or overnight to develop flavor.
Makes about 3/4 cup.

Burger:

Using a serrated knife cut off the top of third bun, this will be the middle for one of your sandwiches.
Place bun halves on griddle to toast till golden brown.
Season patties and cook till done. about 3-4 minutes each side.

Build burger in this order:

Bottom Bun
1/4 tbsp Sauce*
1/4 tsp Onion
1/4 c Lettuce
1 Cheese Slice
Burger Patty
Middle Bun
1/4 tbsp Sauce
1/4 tsp Onion
1/4 c Lettuce
2 Pickle Slices
Burger Patty
Top Bun

*May use more sauce, depending on preference.

Repeat for second burger.

Makes 2 burgers.

Ingredientes:

1/2 taza de almendras blanqueadas y peladas
1/2 taza de agua
1 1/2 tazas de aceite
Jugo de 1 limón
1 1/2 cucharaditas de sal
pimienta negra (opcional)

Preparación:

Triturar las almendras en el procesador, agregar el agua y licuar por tres minutos a alta velocidad, bajar la velocidad e ir agregando poquito a poquito el aceite, al final agregar el resto. Dura una semana o más en la refri.

2 c. black beans (rinse and sort out any bad beans, rocks, or debris)
5 c. water
1/2 c. chopped onion
1-2 garlic cloves, coarsely chopped
2 t. bouillon
Salt to taste
1 bay leaf
Optional – fresh cilantro, coriander, lime juice (once cooked)

Place all ingredients into a medium large pan, and bring to a boil. Reduce heat and continue to cook for 2-4 hours until soft. These also work great in a crock pot on medium for 3-4 hours. Remove bay leaf, & strain.

Variations

Black Bean & Rice Soup

After the beans are cooked, add 2 c. Vegetable broth and 1 c. rice. Continue to cook until the rice is cooked and serve as soup.

Blended Black Beans

After the beans finish cooking, scoop 2 cups (with juices) into blender and blend until smooth and viscous, adjusting liquid (adding water or broth) if necessary. Repeat process using all of the beans and juices. As the beans cool, they will thicken. Great with rice.

Refried Black Beans (Frijoles Volteados)

As above, blend beans and liquid into a thick mixture.
Over a medium high flame, heat 1/2 c. vegetable oil in a large frying pan. Add beans and allow to cook for 2 minutes. Using a spatula, begin to move the beans around. Adding more oil (as needed) continue to cook the beans. As they thicken begin to toss the beans against the side of the pan until they begin to form into a solid mass. Continue to cook and toss until the outer layer forms a darkened crisp layer, and the mass forms into a loaf like shape.

Serve with tortillas, cream, queso de capas (white cheese) and fried plantains.

Source: http://triedandtruefavoriterecipes.blogspot.com/2009/08/black-beans-blended-beans-refried-black.html

Corn husks for wrapping — 12-15 each
Vegetable shortening or oil — 1/4 cup
Butter or margarine, softened — 1/4 cup
Baking powder — 2 teaspoons
Masa harina — 2 cups
Warm water — 1 cup
Salt — 2 teaspoons
Corn on the cob — 2-3 ears

Method

Add the corn husks to a large pot. Pour boiling water over them and let them soak for at least 30 minutes to make them pliable.

Add the shortening, butter or margarine and baking powder to a food processor or mixer and beat until until light and fluffy.

Cut enough corn kernels off the cobs to make about 2 cups. Scrape the cobs with a knife to get all their milk. Add the corn kernels and their milk to the food processor and pulse until fairly smooth but still a little chunky.

In a large bowl, mix together the masa harina, salt and warm water and knead to form a pliable mass. Pulse a little bit at a time into the corn and lard mixture until smooth.

Drain the cornhusks and wipe dry. Lay out a husk with the pointed end up and add about 1/4 cup dough to the center. Fold in each side to cover the dough. Then fold up the bottom of the husk. Finally fold down the pointed top and insert it into the bottom to make a package. Tie the tamal with string if needed. Repeat with the rest of the dough.

Steam the tamales for 30-45 minutes. Remove from pot and serve hot. Some people like to pour a little bit of cream on top of their chuchitos.

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 8

INGREDIENTS:
1 tablespoon olive oil
2 onions, minced
1 1/2 cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and
rinsed

DIRECTIONS:

1. Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
2. Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
3. Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
4. Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
5. Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Source: Allrecipes.com

Ingredients:

2 cups nonfat plain yogurt
1/2 clove garlic (optional)

Directions:

1. Line a strainer with 2 layers of cheesecloth; place over a bowl and pour yogurt into strainer; set aside at room temperature for at least 8 hours to 2 days or until extremely thick.

2. If using garlic or herbs, stir into thickened labneh.

3. Refrigerate immediately. Keeps for several days in the fridge.

Tomato Soup Cake

Serves up to 16:

Ingredients

1 cup sugar

3 Tablespoons room temp unsalted butter

1 (10.75 ounce) can condensed tomato soup

1 teaspoon baking soda

2 eggs lightly beaten

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1/2 teaspoon ground cloves

¼ teaspoon baking powder

2 cups sifted all-purpose flour

1/2 cup raisins (optional)

1/2 cup chopped walnuts (optional)

1 (8 ounce) package cream cheese

2 cups confectioners’ sugar

Preheat the oven to 350F. Butter and flour a bundt or loaf pan. Scale out all of your ingredients. Cream the butter and sugar until light and fluffy. Add the baking soda to the tomato soup and let sit. Sift the spices, baking powder, and flour together. Alternate adding the tomato soup and dry ingredients to the butter mixture until fully combined. Fold in the raisins and walnuts if desired. Pour into desired pan and bake for 50-60 minutes.

Finishing The Cake
A classic way to finish the cake is with a simple cream cheese frosting. Simply beat a package of cream cheese with 2 cups of confectioners’ sugar until light and fluffy. Spread over the top and serve, perhaps with some hot apple cider, a nice compliment to the spice. Another great way to finish this old-time favorite for less money is by brushing on some flavored simple syrup, like spice or rum, and then lightly dusting with confectioners’ sugar. You can also serve the cake with some lightly whipped cream flavored with a little vanilla extract, though the added cost of fresh cream may not be ideal.

Tomato Soup Cake
Recession-Proof Your Dessert
By Julie Herson (Suite 101)

In tough economic times one of the first extravagances to vanish from your daily routine is dessert. With this simple, economical recipe, no such deprivation is needed.
War-Time Ingenuity
Nobody will guess that the secret ingredient in this flavorful, moist, and spicy cake is the depression era kitchen staple canned tomato soup. You may even remember this cake from when you were a child, as many frugal war-time housewives had their own version of this low-cost treat. Most famously, the intrepid M.F.K. Fisher included a version of this recipe in her 1940′s tome How To Cook A Wolf. This recipe, however, includes eggs and baking powder to lighten the texture, as well as a sweet frosting to round out the subtle salty undertones of the tomato soup.

Revealing the Secret Ingredient:
Avoid telling people about the tomato soup in this recipe until after they tell you how much they loved it. For some reason, people find the idea of a savory soup in their sweet cake somewhat off putting. Ultimately though, all you need to explain is that tomatoes are a fruit and naturally contain a large amount of sugar, and thus provide for an ideal ingredient for adding sweetness and moisture without the added cost of more butter, sugar, or eggs.

—–

Tomato Soup Cake

Ingredients (metric)

1 (10.75 ounce) can condensed tomato soup
5 g baking soda
200 g white sugar
1 egg
75 g butter
2 g ground cinnamon
1 g ground cloves
190 g self-rising flour
145 g raisins

Ingredients (USA)

1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
1 cup raisins

Directions

Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish (such as a 10″ square pan)
Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

Nutritional Information
Amount Per Serving Calories: 169 | Total Fat: 4.6g | Cholesterol: 23mg

Black Bean and Walnut Burgers
Serves 8
(Source: Vegetarian Times)

These burgers go together in no time, but if you want to get a jump-start on cookout prep, you can make them a day ahead. Refrigerate the mixture until about an hour before you’re ready to grill.

Ingredients

2 15-oz. cans black beans, rinsed and drained well
2 tsp. ground cumin
3 tsp. chili powder
1/8 to 1/4 tsp. cayenne pepper
1/2 cup cooked brown rice
1/2 cup chopped walnuts
1/3 cup chopped red onion
3 Tbs. canned corn
1/3 cup cornmeal
guacamole, for garnish
chunky salsa, for garnish
Directions

Purée 2 1/2 cups beans with cumin, chili powder and cayenne pepper until smooth. Add rice, walnuts, onion, corn and remaining beans, and pulse 2 or 3 times to mix. (Mixture should be stiff but not dry.) Add 2 to 3 Tbs. water to moisten, if necessary. Season to taste with salt and pepper. Cover and chill, if making ahead.
Divide mixture into 8 burgers. Dredge burgers in cornmeal. Chill 30 minutes (unless mixture has been made earlier and chilled).
Coat nonstick pan or grill with cooking spray. Cook burgers over medium heat 4 minutes. Flip, and cook 4 minutes more, or until heated through. Garnish with guacamole and salsa, if desired, and serve.

Nutritional Information

Per SERVING: Calories: 156, Protein: 6g, Total fat: 5g, Saturated fat: g, Carbs: 25g, Cholesterol: mg, Sodium: 231mg, Fiber: 7g, Sugars: 2g

Dough:

15 3/4 oz. (3 1/2 cups) all-purpose flour; more for dusting
3 large eggs
2 tbs. sour cream
1 c. water; more as needed
Butter or vegetable oil
Salt and freshly ground black pepper to taste

In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 min. Gather in a ball, wrap in plastic, and let rest for at least 20 min. while you make the filling (see below).

While you fill the pierogis, put 5 qt. water on to boil. Drop the pierogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 min.; bite into one to check that there’s no chalky line. Drain in a colander of fish them out with a spider and put them in a bowl. Sauté as described below or simply a dollop of butter and salt and pepper; jostle the bowl to toss.

To sauté the pierogis:

Warm 1 1/2 tbs. butter or 3 tbs. vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogis and sauté until golden brown and puffy on both sides.

Potato Filling:

3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
2 tbs. unsalted butter; more as needed
1 tbs. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 tsp. dried thyme
2 cups finely shredded white cabbage (about 1/4 very small cabbage)
2 tbs. freshly grated Parmesan cheese
1 tsp. chopped fresh flat-leaf parsley

Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 min. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 min. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 min. Season with salt and pepper. You may need to add 1 tbs. or more of butter or oil, as the mixture will absorb quite a bit of fat. Set aside to cool.

When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they’re well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.

Source: Cooks.com