Glossary of cooking procedures and ingredients
Super Burritos
Taco Salad Supreme
Chick-Pea Spread
Chick-Pea Salad
Yummy Lentil Salad

Super Burritos:
flour tortillas, vegetarian refried beans, salas, diced onions, diced tomatoes, shredded lettuce, shredded cheese, chopped black olives, guacamole
     Warm the tortillas.  Place the refried beans in a pan and warm on the stove. Spread beans on tortillas and top with any of the ingredients listed above.  Wrap up and eat!

Taco Salad Supreme: flour tortillas, vegetarian refried beans, 7/8 cup boiling water, 1 cup TVP flakes, 1 tsp. olive oil, 1/2 cup chopped onion, 1 8-oz can tomato sauce, 2 tsp. chili powder, 1 tsp. cumin, 1/2 tsp. dried oregano, salt to taste. Any of the following: shredded lettuce, shredded cheese, diced tomato, sliced black olives, sour cream, salsa, guacamole

Heat oven to 350F degrees. Place tortillas in oven-proof bowls and fold edges so that the tortilla forms a "bowl". Cook in oven until they start getting crisp. Remove from the bowls and place tortillas directly on oven rack. This gets the whole "bowl" crisp.  Remove from oven when light brown and crispy.  If you make these ahead, place in a plastic bag and seal.  In a large skillet, heat oil and then add onion. Saute until soft and then add tomato sauce, chili powder, cumin, oregano, salt to taste and TVP.  Warm the refried beans up in a seperate pan.   Place some of the beans in the "bowl"and then some of the TVP mixture.  Top with any of the suggest toppings and then eat!  

Chickpea Spread: (serves 4-6) 1 cup cooked chickpeas, drained and mashed, 1/2 stalk celery, finely chopped, 1 Tlbs. finely chopped onion, 1 1/2 Tlbs. soy mayonnaise, 1/2 tsp. prepared mustard, 1/2 tsp. lemon juice, Salt and pepper to taste

Mix all the ingredients in a bowl. Add salt and pepper to taste. Serve in a pita pocket with your favorite veggies or on crackers. Also makes a great dip!

Chickpea Salad: (serves 4) 1- 16 oz. can chickpeas, drained, 3 stalks celery, diced, 3/4 cup soy mayonnaise, 2 Tlbs. lemon juice, 1 clove garlic, minced, 1 tsp. minced fresh parsley, 1 Tlbs. chopped onion, Salt and pepper to taste

Mix the chickpeas and celery. Add the remaining ingredients and season to taste. Serve in pita pockets or as in individual salad.

Yummy Lentil Salad: (serves 4 as a main course) 1 cup lentils, picked over and rinsed, 5 cups water, 1 bay leaf, 1 celery rib, finely diced, 1 carrot, minced, 1/4 cup finely diced red onion, 2 Tlbs. minced fresh parsley, 1/4 cup fruity olive oil, or less to your liking, 2 Tlbs. fresh lemon juice, 1 garlic clove, minced ,1/4 tsp. thyme, Salt to taste, Freshly ground black pepper to taste

In a medium saucepan, combine the lentils, water and bay leaf. Bring to a boil and cook, uncovered, 15 minutes, or until the lentils are tender but still crunchy. Stir occasionally. Pour into a colander and discard the bay leaf. Drain the lentils very well, and let them sit 5 minutes or so to be certain all the water has drained out. Place the lentils in a serving bowl and gently stir in the celery, carrot, onion and parsley. Mix together the olive oil, lemon juice, garlic, thyme, salt and pepper. Pour onto the lentil mixture, and carefully toss. Serve at room temperature.