guacamole

INGREDIENTS:

• 3 avocados
• 1/2 red onions, minced
• 1/4 cup cilantro, minced
• 2 tablespoons fresh lime juice
• 1 jalapeño minced
• 1 clove garlic, minced
• 1/2 tsp cumin
• 1/4 tsp salt

salsa

INGREDIENTS:

• 4-6 lg tomatoes, diced
• 1 lg yellow onion, diced
• 2 jalapenos, diced
• 3 serrano chiles
• 1/2 yellow bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 cup cilantro, chopped
• 1/2 cup green onions, diced
• 2 tomatillos
• juice from 2 limes
• 1 tsp vinegar
• dash of salt, pepper, and sugar

DIRECTIONS:

1. Dice onion and soak in lime juice. Add salt, pepper, sugar, and vinegar.
2. Blend jalapenos with serrano peppers and tomatillos.
3. Combine ingredients.

hummus

from Ina Garten

Ingredients:

• 4 garlic cloves
• 2 cups canned chickpeas, drained, liquid reserved
• 1 1/2 teaspoons kosher salt
• 1/3 cup tahini (sesame paste)
• 6 tablespoons freshly squeezed lemon juice (2 lemons)
• 2 tablespoons water or liquid from the chickpeas
• 8 dashes hot sauce

Directions:

1. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Note: You hardly need a recipe for this. I leave out the hot sauce and don't measure the ingredients.

edamame dip

from Epicurious via H.A. Kitchen

INGREDIENTS:

• 2 cups shelled edamame (from the frozen food section of your grocery store)
• 2 Tablespoons lemon juice
• 1/2 clove garlic (optional)
• 1 teaspoon sugar
• 1/2 teaspoons black pepper
• 3 Tablespoons olive oil
• 3 Tablespoons water (or slightly more)

DIRECTIONS:

1. Cook edamame in a bowl filled with water and placed in the microwave for 1 to 2 minutes.
2. Drain. Add edamame and all other ingredients into food processor or blender.
3. Process until mostly smooth. You may need to add more liquid if the dip is too thick.
4. Serve warm with sweet potato chips.

vegan naan

from PETA

INGREDIENTS:

1 tsp. active dry yeast (1/2 package)

1/2 cup warm water

1 Tbsp. sugar

3 Tbsp. soy milk

1 tsp. salt

1 3/4-2 cups bread flour

2 Tbsp. olive oil

DIRECTIONS:

1. In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.
2. Stir in the sugar, soy milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.
3. Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
4. Punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
5. Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.

tabouleh

INGREDIENTS

• 1 cup bulgur wheat (fine-medium grind)
• 2 cups hot water
• 1 pound ripe tomatoes, seeded and chopped (about 2 cups)
• 1 bunch green onions, white and green part, finely chopped (about 1 cup)
• 1 hothouse cucumber, halved, seeded and diced (about 2 cups)
• 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
• 1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 2 lemons, juiced
• 1/4 cup extra-virgin olive oil

DIRECTIONS

Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.

In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together.

Note: Can substitute quinoa for the bulgur wheat to make this recipe gluten-free.

mango pineapple salad with mint

from AllRecipes

INGREDIENTS

• 2 cups peeled, diced ripe mango
• 1 cup chopped fresh pineapple
• 1/4 cup dried cranberries
• 1/4 cup flaked coconut
• 1/4 sprig chopped fresh mint

DIRECTIONS

1. In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving.

***Note: we added strawberries as well, and didn't have exact proportions.