Ingredients

• 3 cloves garlic
• 2 teaspoons kosher salt
• 1(15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 teaspoons chili powder
• 2 tablespoons water
• 1 tablespoon extra-virgin olive oil
• 2 cups shredded Cheddar
• 2 ripe avocados
• 1 jalapeno, stemmed, finely chopped
• 2 cups chopped romaine lettuce
• 1 1/2 cups sour cream
• 1/2 cup fresh cilantro, chopped
• 3 ripe medium tomatoes, diced
• 5 scallions (white and green), thinly sliced
• Tortilla chips, for dipping

Directions

1. On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
2. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole dish.
3. Spread the cheese over the beans.
4. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl.
5. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
6. Mix the sour cream with the cilantro and then spread over the lettuce.
7. Add a layer of tomatoes and finally scatter the scallions on top.
8. Chill until ready to serve.
9. Stand several tortilla chips around the sides of the dish.
10. Garnish with a few cilantro sprigs and serve with chips.

Ingredients for Sauce

• 2 tablespoons chicken broth
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons Chinese black vinegar
• 2 teaspoons plum sauce

Other Ingredients

• 4 Chinese eggplants (about 1 pound), stems removed
• Vegetable oil, for deep-frying
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 4 dried whole chile peppers
• 2 green onions, cut into 2-inch lengths
• 1/4 pound ground pork
• Chopped cilantro leaves or sliced green onions

Directions:

1. Combine sauce ingredients in a small bowl; mix well.
2. With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
3. Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F.
4. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.
5. Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides.
6. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds.
7. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly.
8. Add the sauce and bring to a simmer.
9. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter.
10. Serve, garnished with cilantro or green onions.

This recipe takes about 20 minutes, and serves 4.

Very nice!

Ingredients

• 1 tablespoon rice wine vinegar
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 teaspoon crushed garlic
• 2 tablespoons finely chopped onion
• 1 teaspoon sesame oil
• 2 tablespoons water
• 2 tablespoons brown sugar
• 1/2 teaspoon sesame seeds (optional)
• 2 one pound packs of firm organic tofu
• 18 medium mushroom caps

Directions

1. Preheat broiler. Spray baking sheet with non-stick pan spray.
2. Combine vinegar, oil, soy sauce, garlic, onion, sesame oil, water, sugar, and sesame seeds.
3. Cut tofu into strips about 3 inches long and 1 inch wide, place in a bowl and marinate for 20 minutes, stirring occasionally.
4. Wrap each tofu strip around mushroom; secure with toothpick.
5. Place on baking sheet. Broil for approximately 5 minutes.

Ingredients

• Kosher salt
• black pepper
• 1 pound spaghetti
• 4 tablespoons unsalted butter (1/2 stick)
• 1/3 cup all-purpose flour
• 3 cups milk
• 1/4 cup cream cheese
• 1 teaspoon Worcestershire sauce
• 1 pinch ground nutmeg
• 2 cups grated Monterey Jack
• 1 (16-ounce) box frozen broccoli
• 1 (10-ounce) bag frozen peas

Ingredients

• 1 (16 ounce) package lasagna noodles
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 (16 ounce) package frozen chopped spinach, thawed
• 7 ounces basil pesto
• 30 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 cups mozzarella cheese, shredded
• 9 ounces pasta sauce
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F.(Fahrenheit)
2. In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto.
3. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
4. In a 3 quart greased baking dish, layer pasta sauce, the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella.
5. Repeat the layers ending with noodles on top.
6. Spread the pasta sauce over the top and sprinkle with parmesan.
7. Cover with foil and bake in a preheated oven for 45 to 55 minutes.

Ingredients

• 1 zucchini, cubed
• 1 head fresh broccoli, chopped
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 4 small button mushrooms, chopped
• 4 (10 inch) flour tortillas
• 1/2 cup shredded Sharp Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese

Directions

1. Preheat oven to broil. Line a baking sheet with aluminum foil.
2. Place zucchini, broccoli, bell pepper, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
4. Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

Mmmmm, mmmmm, mmmmm...

Ingredients

• Kosher salt
• black pepper
• 1 pound spaghetti
• 4 tablespoons unsalted butter (1/2 stick)
• 1/3 cup all-purpose flour
• 3 cups milk
• 1/4 cup cream cheese
• 1 teaspoon Worcestershire sauce
• 1 pinch ground nutmeg
• 2 cups grated Monterey Jack
• 1 (16-ounce) box frozen broccoli
• 1 (10-ounce) bag frozen peas

Ingredients

• 2 Medium eggplants sliced 1/4"
• 3 Organic eggs scrambled in large bowl
• 1 Jar Kirshner's Wheat germ
• 2 one pound packs firm organic Tofu sliced thin
• 2 large Onions sliced julienne style
• 2 large Bell Peppers sliced julienne style
• 2 pounds of sliced Mushrooms
• Powdered Garlic to taste
• Gaylord Spike to taste
• Tamari sauce to taste
• 4 pounds of Marinara sauce
• Soy Cheeses (Mozzerella, Parmagian) or your favorite regular cheese
• 3 Cookie sheets coated with very thin layer of olive oil

Preparation

Soak 2 cups of dried kidney beans overnight.
Prepare TVP and put aside (can stir-fry with onions, celery, spices, etc.)
Use large sauce pan