Taboule

Ingredients
2 cups of bulgur
1 large red onion
1 small chopped tomato
1/2 chopped fresh parsley
2 tbsp chopped fresh mint
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
salt&pepper to taste

Instructions
Soak bulgur for 30 minutes. After the bulgur has increased in size, drain and squeeze as much of the water as possible. Spread the bulgur onto a dry cloth and let sit until the bulgur is dry.

When the bulgur has dried add it to a bowl and add the chopped onions, chopped tomatoes, chopped parsley, chopped mint, olive oil, lemon juice, salt and pepper to your taste buds. Mix all ingredients and chill in the refrigerator until ready to serve.

I love to top this taboule on most of my dishes on a side dish

Submarine Bread

3 cup all purpose unbleached white flour
1 1/2 cup water (115 degrees F)
1 packet of Fast Rise Yeast
1 tsp sea salt
1 tbsp pure cane sugar
4 tbsp olive oil

Using a stand mixer, add the flour, yeast, salt, sugar. mix ingredients using the dough on very low speed. Add the yeast, oil and mix again. Add the warm water, increase the speed to medium on your stand mixer and let it mix for 3 minutes or until the dough separate from the bowl onto the hook completely. Remove the dough and shape into a ball and placed it into a large glass bowl. make sure you added oil to the bowl first so the dough don't stick during the risen period. Cover the bowl  with saran wrap. Let the dough double in size for about an hour. Divide the dough into 4 and roll them into 10" logs. Let the dough Place them onto a cookie sheet to let the dough double in size for about 35 minutes.

Bake at 350 degrees for 25 minutes

Wednesday Night Dinner - Garlic Mashed Potatoes, Curry Chickpeas, Island Greens

Garlic Mashed Potato Recipe
5 russet potatoes
enough water to cover potatoes
2 tbsp earth balance butter
1/4 tsp hungarian paprika
1 cup of the boiled potato water
1 tsp garlic powder
salt and pepper to taste

Peel, rinse potatoes. Add water to a large pot. When the water comes to a boil, add whole potatoes and cook until you can pierce a folk into them easily. Remove potatoes and pour about 1 cup of the liquid into a glass measuring cup, set aside. Drain the rest of the potatoes. Add the potatoes back to the pot and add the butter, garlic powder, paprika, salt and  pepper. Mashed potatoes mixture with a potato masher. Add more liquid if needed for a smoother potato. Once the potatoes are mashed , stir the potatoes until smooth.




Curry Chickpea In Coconut Cream Recipe

Island Greens  Recipe

Curry Chickpea in Coconut Cream

Ingredients
2 cups dry chickpeas
2 tbsp olive oil
2 cups chopped onions
1 red, green pepper, Chopped
3 large cloves garlic, minced
(1) 14. oz can full fat coconut cream
(1) 14. oz can, no salt crushed tomatoes
2 tbsp chopped cilantro
1 tbsp curry powder
salt to taste

Instructions
Pick through and rinse chickpeas. Soak overnight. In a large pot add the chickpeas and enough water to cover bean. On a high flame, let the water come to a boil. Turn down the flame and cover the beans. Let beans boil on a very low flame for about 45 minutes, until beans are tender.
Heat oil in a large skillet over a medium high heat. Add onions, peppers, and  and cook until they start to brown. Add garlic and fry for 1 minute more. Add crushed tomatoes, curry powder, can of Coconut cream. Stirring, cook until curry powder is dissolved.
Add chickpeas,  Bring to a boil and simmer 30 minutes. Stir in cilantro

Tuesday Night Dinner - American Chop Suey

2 cups of my lentil recipe
1 cup Trader Joe's Ketchup (a must to the best tomato taste)
Veggie Mozzarella
1/2 lb Elbow Noodles

Boil the elbow noodles, drain and rinse. Place the pasta in a large glass mixing bowl, add the lentils, ketchup. Top with your favorite vegan cheese

Monday Night Dinner - Curry Chickpeas

2 tbsp olive oil
1 chopped sweet onions
1/2 red and green pepper, thinly sliced
3 large cloves garlic, minced
1 tbsp curry powder
1 tbsp garlic powder
1 cup full fat coconut cream
2 cup dried chickpeas
1/4 cup tomato paste
4 cups cooked Jasmine Rice

I used a pressure cooker but if you are using a stockpot here's the recipe.

Pick through, rinse and soak chickpea overnight or use (2) 15 oz can chickpeas, drain the liquid. Boil the beans according to package instructions. In a frying pan, fry onions, peppers and garlic until translucent. Add fried vegetables to the beans. Add the tomato paste, garlic powder, salt to taste and coconut cream. cook on low for another 30 minutes to blend all the ingredients. The bean mixture will thicken a little. Don't add more liquid. Serve with rice and your favorite sides

Island Greens Recipe here ~~~~~> Island Greens

Sweet Corn bread Recipe~~~~~~~> Sweet Corn Bread

Sweet Corn Bread

Ingredients

1 1/4 cup organic flour

3/4 quaker corn meal
1/2 cup pure cane sugar
2 tsp baking powder
1 cup non dairy milk
1/4 cup vegetable oil
1/4 cup mashed banana


Instructions
Heat oven to 400. F Grease a round cake pan. In a bowl, combine dry ingredients. Make a well, Stir in the milk, oil and mashed banana. Stir until moistened. Pour batter into a greased, small round cake pan. Dab some earth balance butter on the top of the batter. Bake for 25 minutes

No More Boring Oatmeal!

2 cups of spring water
1 cup extra thick rolled oats (whole grain)
1/3 cup coconut sugar


In a medium pot add 2 cups of water, bring to a boil. Add 1 cup of the extra thick rolled oats and simmer for 20 minutes. Add water if necessary. Add your favorite toppings.

Toppings Suggestions - bananas, strawberries, blueberries, peaches, oranges, whipped cream, pecan nuts, almond nuts, raisins, carob powder, cocoa powder, figs,shredded coconuts, coconut sugar peanut butter, just to name a few