• 2 med eggplants
• 2 tablespoon lime or lemon juice
• 2-5 cloves crushed garlic (to taste)
• 1/4 teaspoon cumin
• salt to taste

pierce the eggplants and roast, ...

• 3/4 cup water
• 1/4 cup balsamic vinegar
• 3 teaspoon capers
• 2 teaspoon vegan Dijon mustard
• 1-1/2 teaspoon dried bazil
• 1 Tbl. fresh parsley, chopped (optional)

...

• Heaping spoonful of Maitre Jacques Shallot vegan mustard
• about 1 tablespoon of Cavalli Balsamic Seasoning

Stir till smooth.

Good dip for artichokes. Mix about equal proportions ...

• 1/3 cup balsamic vinegar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1Tbs. dijon mustart
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon apple juice concentrate or 1-2 tablespoon orange juice < ...

• 1/4 cup balsamic vinegar
• 1/4 teaspoon dried bazil (or 1/2 teaspoon fresh)
• 1/4 teaspoon dried oregano (or 1/2 teaspoon fresh)

Put all ingredients in a small bowl, and stir. Let sit ...

• one large (28 ounce?) can fatfree refried beans
• add 2 chopped fresh tomatoes (canned would be good, too)
• 1/2 raw onion, minced
• chopped jalapenos to taste
• dash of ground cumin and splash of vinegar ...

• 1 can Rosarita non-fat refried beans
• juice of 1 lemon
• one jalepeno
• 3 to four cloves of garlic

Put about 1/3 of the beans and the other stuff in a food

processor ...

• 1 can chilli beans (rinse well)
• 6 cloves of garlic (rocambole)
• ground red pepper to taste
• cumin to taste
• V-8 juice (to desired thickness)

Blend beans with a little ...

• 2 cans black beans, drained
• 2 cloves garlic
• 1/2 medium onion
• 1 bunch fresh dill (i.e. a lot)

I had this at a party a few weeks ago and decided to recreate it tonight. Ve ...

• 2 cups cooked rice (can be leftover refridgerated, not too old or dry)
• handful of dried currants
• handful of dried (sweetened) cranberries
• 2 cups couscous
• 2 German celery stalks (they're one of ...

• 2/3 cup water
• 1/4 cup vegan white wine vinegar
• 3 tablespoon powdered fruit pectin
• 1 tablespoon snipped fresh dill
• 1 tablespoon vegan sugar
• 1/4 tablespoon garlic powder
• 1/4 ta ...

• 2 (350g==3/4 lb each) Eggplants
• 1-2 cloves garlic
• 2 soup spoons tahini
• juice of one lemon
• 1 teaspoon salt
• 1/2 - 1 chilli, chopped
• 1 teaspoon ground cumin
• 1/2 cup of virgin oli ...

• 2 large eggplant, baked, flesh scraped and minced
• 1.5 cup almond, finely ground
• 2 roast pimento, minced
• 1/2 cup minced parsley
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• ...

• 15 oz. can of Chick Peas (Garbanzos), strained
• 1/5 cup (1.5 oz.) Tahini (sesame seed paste)
• 1 clove garlic
• 1/2 - 1 teaspoon salt
• 1 oz. lemon juice (about 1/2 of a med. sized lemon)
• 2.5 ...

• 2 19-oz. cans chickpeas
• 8 oz. sesame tahini
• 2/3 cup reconstituted lemon juice
• 2/3 cup (packed) finely chopped fresh parsley leaves (stems removed)
• 1/6 cup tamari
• 2/3 teaspoon paprika ...

• 1 cup dried chickpeas, soaked overnight and drained
• 1 bay leaf
• 5 cups vegetable stock
• .25 cup fresh lemon juice
• 6 garlic cloves, oven roasted, and 1 clove, chopped
• Zest of one lemon [we don't ...

• 1 lb. chick peas (see note as to canned chick peas)
• 1 container (15 oz) Tahini (Joyva and Krinos brands recommended)
• lemon juice, cumin, salt,
• 1/2 teaspoon baking soda (unless using canned peas)

Fresh Tomato Salsa

Multi-Veggie Cold Salsa

Deals California Salsa