Combine vegetables. in a cup mix oil, lemon juice salt and pepper. Sprinkle over vegetables and toss lightly. stuff into pitas and serve.
Core and parboil cabbage until limp cut leaves in half set oven to 400 combine all ingredients except cabage tomato paste and water place a heaping tablespoon of the filling in a leaf. fold. arrange in casserole dish. mix tomato paste wilh 1 cup of water and pour over rolls . add water until it just covers rolls cover bake for 60 minutes.
Recipe Based on: Creative Food Processor Cooking
Serving Size: 5
Place all ingredients for falafel in processor bowl. Process with metal blade until smooth. Form into 1 inch balls. Coat with flour. Deep fry in vegetable oil at 365 degrees for 2 minutes. Remove with slotted spoon and drain on paper towels.
Falafel may also be prepared by forming into small patties and frying in a small amount of oil in a skillet. Add to pita and put remainging ingredients on top.
Recipe Based on: Veggie Life magazine
Serving Size: 6
Steam beans for 5 milnutes. add remailning ingredients, toss well. Either serve imeediatley, or chill for 2 hours.
Recipe Based on: Mediterranean Cooking - Paula Wolfert
Serving Size: 6
Place lentils in saucepan, cover with water and bring to a boil. Cook, covered for 20 minutes. Meanwhile brown onion in olive oil. Stir in garlic and cilantro. Add spinach and saute 6 minutes. Add potatoes, lentils and enough lentil cooking water to cover. Simmer 20 minutes or until thick and soupy. Stir in lemon juice and serve.
Recipe Based on: Veggie Life Magazine
Serving Size: 6
Grilnd popy seeds in spice grinder. Saute potatoes in oil until golden, about 10 minutes. Add chlies, seeds, and a1/4 cup stock, simmer 2 minutes. Add remainign ingredients, cook until most of water is absorbed, about 10 minutes.