Rosemary Potato Pizzas

- 2 Medium sized potatoes
- 2 Mushrooms
- 4 Tortillas
- 2 Sprigs of rosemary
- 3 Spring onions, chopped
- A bit of cheddar cheese
- A bit of cream cheese
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Preheat the oven to 350/180.
Chuck some water on to boil. Bit of salt in the water.
Cut the potato and mushrooms into thin slices, a bit thicker than chips.
Throw the potato slices in the water and leave to boil for 10 minutes or so.
Grab your tortillas, chuck them on a baking tray, grate a bit of cheese on top of a tortilla and spread it around a bit. Chuck the other tortilla on top. The cheese in the middle will help the tortillas stick together and make one big pizza dough kinda base (Pizza base idea courtesy of Laur E).
Take your spud slices out of the water and put them on some paper towel to dry out a bit. Spread some cream cheese onto your double thick tortillas as you would with tomato paste on a regular pizza. Make a thin layer of your mushrooms on top of the cream cheese, make a decent layer of potato on the mushrooms, chuck some rosemary and spring onions on top, a bit of pepper and then a bit more grated cheese over the top, chuck it in the oven until the edges of the tortillas are a bit brown.
Cut up and enjoy with a nice glass of chardonnay.

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Chickpea and Black Bean Salad

Ingredients:

2 cups (500 mL) chopped green beans
1 can (19 oz/540 mL) chickpeas
1 can (19 oz/540 mL) black beans
1 sweet red pepper, diced
1 cup (250 mL) corn kernels
2 green onions, sliced
1/4 cup (50 mL) chopped fresh coriander

Preparation

In saucepan of boiling salted water, cook green beans until tender-crisp, about 5 minutes. Drain and chill in cold water; drain and set aside.

Drain and rinse chickpeas and black beans; drain well and place in large bowl. Add red pepper, corn and onions; set aside.

Chili lime Dressing:
1/4 cup (50 mL)
vegetable oil 1 tsp (5 mL)
grated lime rind 3 tbsp (50 mL)
lime juice 1-1/2 tsp (7 mL)
chili powder 1 tsp (5 mL)
granulated sugar
1/4 tsp (1 mL) salt

Whisk together oil, lime rind and juice, chili powder, sugar and salt ; pour over beans and toss to coat.

Add green beans and coriander; toss.

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Potato Salad

Ingredients

4 medium/large potatoes
2 spring onions
tahini sauce, to taste (recipe below)
Salt and pepper to taste

Preparations

Peel the potatoes and chop into your preferred size of chunks. Boil until soft, then drain.
Chop spring onion small.
Mix potatoes, spring onion, and tahini sauce; season to taste.

Tahini Sauce

2 large T tahini
Juice of one lemon
1 clove garlic
Parsley
Water
Salt to taste

Put the lot in a blender, and blend. Quantity of water to add depends on how thick you like your sauce. More lemon juice can be added if preferred.

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Chickpea Burgers

Ingredients

vegetable stock
1/2 cup (125 mL) couscous
1 tsp (5 mL) dried basil
3/4 tsp (4 mL) grated lemon rind
1 can (19 oz/540 mL) chickpeas, drained
1/3 cup (75 mL) chopped green onions
1 egg
2 tbsp (25 mL) water
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 tsp (5 mL) vegetable oil
2 whole wheat pita breads
1/2 cup (125 mL) light sour cream
2 cups (500 mL) shredded lettuce
1/2 cup (125 mL) sliced cucumber
1/4 cup (50 mL) sliced radishes

Preparation

In saucepan, bring stock to boil. Remove from heat and stir in couscous, basil and lemon rind; cover and let stand for 5 minutes. Fluff with fork.

In food processor, chop chickpeas finely. Pulse in couscous mixture, onions, egg, water, garlic, salt and pepper. Shape into four 1/2-inch (1 cm) thick patties. In nonstick skillet, heat oil over medium-high heat; cook patties, turning once, for 8 to 10 minutes or until golden.

Cut each pita bread in half and open to form pouch; spread inside with sour cream. Fill each with patty, lettuce, cucumbers and radishes.

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Squash And Coconut Curry

• olive oil or butter
• 2 onion, diced
• 2 Tbsp fresh ginger
• 4 cloves garlic
• 4 jalepenos, serranos, or similar chilies
• 2 Tbsp curry powder
• 2 butternut squash
• 6 medium potatoes
• 1 tsp mustard seeds
• 1 can coconut milk
• 2 cups water

Directions

1. Saute onion in butter or oil in a soup pot
2. Mince ginger, garlic, and chilies, add to onion, along with mustard seed
3. Peel and seed squash
4. Dice squash and potatoes, add to pot and saute briefly
5. Add coconut milk and water
6. Simmer 30-45 minutes, until squash and potato are tender.

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Vegetarian Pad Thai

Ingredients

• 1 pound Asian-style rice noodles
• 1/4 cup soy sauce
• 1/2 cup lime juice
• 2 tbsp peanut butter
• 2 tbsp hot sauce
• 1/4 cup sugar
• 1 block tofu, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp sesame oil
• 1/2 cup bean sprouts
• 1/4 cup chopped or crushed peanuts (optional)
• 4 green onions (scallions), sliced

Preparation

Cook noodles according to package instructions.

Whisk together the soy sauce, peanut butter, lime juice, hot sauce and sugar.

In a large wok or skillet, sautee the tofu, onion and garlic in sesame oil for a minute or two, stirring frequently. Allow to cook for another minute or two.

Add the cooked noodles and the peanut butter and soy sauce mixture. Stir well, and allow sauce to thicken as it cooks for about 3 minutes. Top with peanuts, bean sprouts and green onions and serve hot.

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