ok. have made every recipe i can think off with lentils and chick peas?

Question

am getting sort of bored with my staples.
whats a goo tasting, very healthy meal i can make with these ingredients?
maybe even with a bit of chilli.
am REALLY sick of lentil burgers.

Answer 1

Mujadara

1 cup of lentils
4 onions sliced
2 cups of cooked rice (I use white)
3Tablespoons of balsamic vinegar
1 teaspoon of allspice
salt, pepper to taste

Cook lentils in a pan of boiling water for 15 minutes, drain well.
In another pan sauté onions (med high heat) they use olive oil you can use water. When onions are soft add allspice, salt, pepper and balsamic vinegar, reduce heat to med. low and cook for approx. 45 mins. or until they become caramel colored.
When the onions are done, put lentils onions and rice together and cook for 20 mins more. You can eat it hot or cold and garnish w/chopped tomatoes, spring onion or lemon slice.
I usually eat this cold, very yummy.
http://www.fatfreevegan.com/grains/983.shtml


Lentil Soup

"This is a hearty soup -- it gets very cold in the mountains in Afghanistan, and lentils and dried plums keep well in the winter." Shah


2 tablespoons oil
1 onion, roughly chopped
2 - 3 tablespoons garlic, minced (about 3 large cloves
2 cups water
1 cup lentils, preferably red, cleaned and picked over
Salt and black pepper to taste
1/2 teaspoon turmeric
5-6 dried sour plums, chopped (available in Indian spice stores)

METHOD

Heat oil in soup pot. Brown onion in oil over medium heat until golden brown, about 15 to 20 minutes.

Stir in minced garlic. Cook until browned.

Add water, lentils, spices and dried plums. Cover and simmer over medium heat until lentils are soft, about 45 minutes. If necessary, add more water so that it doesn't burn. It will take about 45 minutes to cook. It should be a thick soup.

Tip: The amount of garlic is a matter of personal taste.

Barley Lentil Soup with Mushrooms and Kale
Recipe by: kayell
Servings: 6
·2 onions
·8 oz. crimini mushrooms, sliced (aka baby portobellos)
·1 tbsp. garlic, minced
·2 quarts water
·1 cup green lentils
·1/2 cup pearl barley
·2 carrots, diced
·2 sprigs fresh thyme
·2 sprigs fresh rosemary
·3 bay leaves
·1/2 tsp chipotle powder
·2 tsp. paprika
·1 bunch kale, shredded (dinosaur kale was very good)
·4 green onions, sliced, green part also
·2 tbsp red wine vinegar
Dry sauté onions over moderate heat until they start to brown, then add mushrooms. When they begin to sweat, add garlic. Sauté a minute or two more, then add water, lentils, barley, carrots, herbs, chipotle and paprika. Simmer until lentils and barley are soft. Add kale and green onions. Simmer another 10 minutes, then add vinegar, stir and serve.

(I don't add any salt in cooking, but do find this this needs some. I added several splashes of chipotle tabasco sauce at the table which adds some salt, without the excess that would come from cooking with it. Extra vinegar or lemon juice would be good for those who can't have any salt, or don't like that much heat.)
Serving size - about 2 cups
http://www.fatfreevegan.com/soups/barley...

Vegetable soup with lentils
Ingredients
·1 tsp extra virgin olive oil
·1 large onion, chopped
·3 cloves of garlic, grated
·1 cup of red or brown lentils
·3 ½ cups of vegetable broth
·3 ½ cups of boiling water
·4 medium carrots, chopped
·2 stalks of celery, chopped
·2 tsp of parsley
Directions
1.Heat oil in a deep pan. Add garlic, onion, celery and carrots.
2.Add the vegetable broth and water. Both should already be warm, if not, boiling. Cover the pan with a lid and allow the soup to simmer for 15 minutes.
3.Remove lid and allow the soup to cool for 10 minutes.
4.Add salt and pepper to taste.
Serves: 4 persons
http://www.mamashealth.com/recipe/soup/v...

Thanksgiving Loaf

Ingredients (for a large family)
 3 cups of cooked lentils
 3 cups cooked millet
 3 cups steamed brown rice
 1 cup whole wheat bread, crumbled (3 slices)
 1/2 cup dry oatmeal or cornmeal
 1/2 cup almond or cashews, ground fine
 1/4 cup sunflower seeds, ground fine (optional)
 approx. 3/4 cup of tomato juice
 1 Tbs of oil
 1 cup chopped onion
 1 cup chopped celery
 1 cup chopped tomato
 1 heaping Tbs of sage (this is the key spice)
 1/2 tsp celery seed, ground
 salt to taste, garlic power (optional, can be added while eating)

Procedure:
Lightly saute onions in a mixture of water and oil.
Add celery and tomatoes, but only saute very little to soften and stop. (the celery, if not over-cooked, gives a nice "crunch" to the loaf)
Combine all the ingredients and mix well, add bread crumbs and tomato juice to make stiff. Add water if the mixture seems too dry. Place in lightly oiled loaf pans. Bake at 350 degrees for 1 hour.
Serve with favourite veggy `gravy' (optional)
After baking, cover with towel to keep moist, or if you are like me and like it dry, don't cover.

Optional: Parsley "Gravy"
Ingredients:
 1 3/4 cups of water
 2 celery sticks
 1/2 cup of cashew nuts
 3/2 Tbs. of arrowroot powder (or 2 Tbs of Whole Wheat Flour)
 1/8 tsp celery seed powder
 1/4 tsp soy sauce.
Using a blender, blend everything till smooth. Carefully simmer in a saucepan until thick. Add 1/4 chopped parsley and serve.
http://www.johnrussell.name/recipes/thanksgi.htm

Chickpeas A'la King

1 cup sliced mushrooms
1/2 cup red bell pepper -- chopped
1/2 cup whole wheat pastry flour
1/2 cup nutritional yeast flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried thyme -- crumbled
1/8 teaspoon ground black pepper
2 cups rice milk -- or low-fat soymilk or other non-dairy milk
1 1/2 cups chickpeas -- 1-15oz can, rinsed & drained
1/2 cup scallions -- finely chopped

1. Sauté the mushrooms & bell peppers in water or veggie broth (original recipe called for oil) for 3-4 minutes, stirring constantly so they don't stick or brown. Stir in the flour, then add nutritional yeast and spices and continue cooking & stirring for another minute.
2. Remove from heat and gradually stir in the milk, mixing constantly to avoid lumps.
3. Return to heat to continue cooking. Stir constantly until thickened, then add chickpeas & scallions and continue cooking another 3-5 minutes or until the chickpeas are thoroughly warmed.
4. Serve at once over biscuits, rice, noodles or toast points. *See note.
Serving Size : 4

Description:
"Use chickpeas, not chicken in this old fashioned entrée. You're bound to get compliments that will make you crow. Serve it over rice, toasted bread triangles, or split biscuits. – http://www.fatfreevegan.com/beans/chickpeas.shtml

Classic Hummous

Ingredients
·One (19 oz.) can cooked chickpeas (garbanzo beans), drained and rinsed OR 2 cups cooked chickpeas
·1 tbsp. tahini (sesame seed paste)
·1 tbsp. lemon juice, about half a lemon
·1 large clove garlic, roughly chopped
·1-2 tbsp. water, to thin, if necessary

Instructions:
1.You can use either a hand blender or food processor to make this hummous. If using a hand blender, you'll need at least a two cup capacity cup. Either way, add about half the chickpeas and start to blend.
2.Gradually add in the tahini, lemon juice, garlic, but not the water.
3.Keep blending until the volume reduces slightly and the texture becomes more smooth, then add the rest of the chickpeas.
4.Blend until desired consistency is reached - chunkier is good for sandwiches, while a thinny dip may be desired for pita chips.
5.Add 1-2 tbsp. water if necessary while blending.
6.Stir in any additions, garnish, and serve!

Jalapeno Lime Hummus

1 16-oz. can chick peas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
2 tablespoons peanut butter
3 cloves fresh garlic
2 heaping tablespoons pickled jalapenos
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
cumin, to taste
red pepper flakes, to taste
a pinch of sea salt

Combine all of the ingredients in a food processor until smooth.

Serve with fresh organic carrot sticks. It's also fabulous with organic blue [or gold] corn chips.

Makes about 3 cups.
http://glutenfreegoddess.blogspot.com/2006/03/jalapeno-lime-hummus.html

Lentil and Broccoli Gratin

1 cup red lentils
1 large onion, peeled & chopped
1 inch piece of fresh ginger, peeled and grated
¾ lb broccoli, washed, trimmed, divided into florets
juice and grated rind of 1 lemon
salt and freshly ground pepper
soft bread crumbs

Put the lentils into a saucepan with 2 1/2 cups of water, bring to a boil, then let simmer for 20-30 minutes, until they are soft and pale. Meanwhile, heat some veg. broth or water in a saucepan, add the onion and ginger, and cook for 10 minutes, uncovered, so that they brown a bit, stirring from time to time.
Steam the broccoli until just tender, then put in a shallow gratin dish. Put the lentils into a food processor or blender with the onion mixture and the lemon and blend until a smooth puree. It should have the consistency of heavy cream; add some water or veg. broth if it is too thick. Season, then pour this puree evenly over t he broccoli. Sprinkle the bread crumbs over the top.
Put into an oven at 350-400 degrees F for 30-40 minutes.
I usually serve this with baked potatoes and salad. This dish freezes well.
http://www.fatfreevegan.com/beans/lentil_broccoli.shtml

Lentil and Rice Casserole

1 cup split red lentils
1/3 cup long grain rice (white or brown) (I used brown)
5 cups vegetable stock (I used 5 cups water w/ 3 cubes)
1 leek, cut into chunks (I didn't have leek, used spring onion)
3 garlic cloves, crushed (I used one big one)
1 14oz can chopped tomatoes
1 tsp ground cumin
1 tsp chilli powder
1 tsp garam masala
1 red bell pepper, seeded and sliced
100g/3 1/3oz small broccoli florets
8 baby corn cobs, halved lengthways (Didn't use these...didn't have em)
50g/1 3/4oz green beans, halved
1 tsp shredded basil
salt and pepper

1. put lentils, rice and stock into a large pot and cook over low heat, stirring occasionally, for 20 mins.
2. add all the vegetables and spices, leaving the shredded basil
3. bring to the boil, then reduce the heat and simmer, covered, for 10-15 minutes or until vegetables are tender
4. add shredded basil and season to taste with salt and pepper
5. serve immediately. if desired, garnish with fresh basil sprigs
http://www.fatfreevegan.com/grains/lentil-rice.shtml

Chickpea Pancakes

Ingredients (get from Indian grocery store)
1 Cup Besan (Chickpea Flour)
1 Carrot Grated
1 Green Chili: Finely Chopped
1/2 Medium Onion Finely Chopped
Fresh Coriander: Finely Chopped
3 inches bottle gourd grated
Water to add
Salt and Red Chilies to taste.
Oil to fry

Method:
add all the ingredients together except water.
Add water slowly and make the batter to a consistency of soup. / crepes batter.
Beat the batter for 2 mins with hand.
Heat a griddle.
Put 1 tsp oil over it and spread it. Then lightly remove the excess oil by wiping with a towel.
Put one big ladle of batter and spread it on griddle.
The heat should be medium so that it doesn't burn.
put 1 tsp oil on the corners of the pancake.
Once it gets browned from one side turn it over and cook from the other side.
Put one more tsp of oil.
Once brown spots appear take it off from the griddle.
Serve hot with tomato ketchup or tomato salsa/ hot sauce or coriander chutney.

Sweet, Spiced Balls of Chickpea Flour

Mix together in a large saucepan:
2 1/2 cups chickpea flour*
1/2 cup vegetable oil
1/3-1/2 cup ghee
powdered almond (opt.)

Sauté over low heat, stirring frequently, for 20-25 minutes until softened to the consistency of peanut butter and slightly browned.

Take off the heat and cool for about 5 minutes, then add:
2 cups granulated sugar
1/2 teaspoon cardamom powder

Mix well. Let cool for as long as possible, at least 30-60 minutes. The balls are easier to form when the ingredients are room temperature. Make into 1" balls by squeezing about 1 heaping teaspoon of dough back and forth from one hand to another. Continue this process until each ball is firm and shiny. The mixture will be crumbly at first, and it takes a number of passes between your hands for the ball to form. If you are finding the mixture too crumbly, be sure you have let it cool enough. Some people find using a melon baller helps the process. As a last resort, add a little more melted ghee.
*or equal parts uncooked cream of wheat and all-purpose white flour
http://www.ivcooking.com/p269_12.php%22%3EChickpea


Falafel (Fried chickpea balls)

Soak some dried chickpeas overnight (NEVER used tinned unless you like sludge at the bottom of your fryer).
Drain and grind up in a processor or robust blender until about the consistency of breadcrumbs.
Mix in finely chopped onion and garlic. Add roasted ground cumin and coriander (seed), salt & pepper to taste.
Roll into small patties. Deep fry in hot oil for a few minutes until golden brown.
EAT!

Falafel

3 cloves garlic
1/2 cup minced parsley
1 1/2 cup cooked chickpeas
1 TBSP lemon juice
1 tsp ground cumin
1/2 tsp. each basil, coriander, thyme
1/2 tsp. hot pepper sauce
Black pepper to taste
2 slices French bread, torn, and soaked in water
1/2 cup whole-wheat flour
1 TBSP extra-virgin olive oil
4 pita bread rounds
Lettuce, sliced, cucumbers, and tomato for garnish

Blend garlic and parsley in a food processor until finely minced. Add chickpeas, and process until pasty. Add lemon, cumin, basil, coriander, thyme, hot pepper sauce, and black pepper. Squeeze water out of the bread and add.

Process until well mixed. Form mixture into 16 balls. Flatten each ball into 1/2 inch thick patties. Place patties on a lightly greased baking sheet.

Bake at 375 F for 10 minutes. Turn patties, bake another 10 minutes.

In a large skillet, heat half of the oil over medium-high heat. Add patties, fry until golden brown. Turn patties over, add remaining oil. Fry until golden brown. Drain on paper towels.

Cut pita round in half, and open. Add two patties, and garnish. Top with a sauce or mayo.
http://www.johnrussell.name/recipes/falafel.htm

Shepard's Pie

1 cup dried lentils (green or brown), or 2 cups cooked lentils
1 large yellow onion, chopped
2 carrots, chopped
1/2 cup celery, sliced
2 cloves garlic, chopped
Olive oil for sauteing
1 tsp mixed dried herbs (marjoram, thyme, basil, sage--your choice)
One 8-oz can tomato sauce or one 15-oz can tomatoes, chopped
2 tablespoons soy sauce
2-3 tablespoons chopped parsley
Salt and black pepper
4 medium potatoes, cooked and mashed
Paprika
2 tablespoons nutritional yeast flakes

If the lentils are uncooked, boil them in water for 45 minutes. Drain.Preheat oven to 350 degrees. Saute onion, carrots, celery, and garlic in a little olive oil until softened.
Add herbs, tomatoes, soy sauce, lentils, parsley, and salt and pepper to taste. Stir.
Spoon mixture into a lightly oiled baking dish. Spread mashed potatoes evenly over the top, drawing a fork over the surface to make ridges. Sprinkle paprika and nutritional yeast flakes on top of potatoes.
Bake 45 minutes, until golden brown.
*****

NOTE---
You could also make Lentil "Milk" by liquifying the lentils in a blender. It makes a greenish black "milk" but it is good cold with lots of salt. And healthy.

******

Here is an Ethiopian recipe. they usually scoop up their stews with a spongy pancake-like bread, called Injera (instead of utensils).

Yemiser W'et (spicy lentil stew)

Servings: 8
# 1 c Dried brown lentils
# 1 c Onion; finely chopped
# 2 Cloves garlic; minced
# 1/4 c Niter Kebbeh
# 1 tsp Berbere
# 1 tsp Cumin seeds; ground
# 1 tsp Paprika; sweet Hungarian
# 2 c Tomato; finely chopped
# 1/2 c Tomato paste
# 1 c Vegetable stock or water
# 1 c Green peas; fresh or frozen
# Salt to taste
# Black pepper; fresh, to tst
# 3 Batches Injera bread
# Plain yogurt or cottage cheese

Rinse and cook the lentils.

Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of vegetable stock or water and continue simmering.

When the lentils are cooked, drain them and mix them into the saute. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste.

To serve Yemiser W'et, spread layers of injera on individual plates. Place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.


Berbere

Servings: 1
# 2 tsp Cumin seeds
# 4 Whole cloves
# 3/4 tsp Cardamom seeds
# 1/2 tsp Whole black peppercorns
# 1/4 tsp Whole allspice
# 1 tsp Fenugreek seeds
# 1/2 tsp Coriander seeds
# 8 To 10 small dried red chiles
# 1/2 tsp Grated fresh ginger root OR
# (1 tsp dried)
# 1/4 tsp Turmeric
# 1 tsp Salt
# 2 1/2 tb Sweet Hungarian paprika
# 1/8 tsp Cinnamon
# 1/8 tsp Ground cloves

In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove the pan from the heat and cool for 5 minutes.

Discard the stems from the chiles. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.

Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.

Niter Kebbeh

Servings: 1
# 1 lb butter; unsalted
# 1/4 c onions; chopped
# 2 cloves garlic; minced
# 2 tsp Ginger; grated, peeled, fresh
# 1/2 tsp Turmeric
# 4 Cardamom seeds; crushed
# 1 Cinnamon stick
# 2 Cloves; whole
# 1/8 tsp Nutmeg
# 1/4 tsp Ground fenugreek seeds
# 1 tb Basil; fresh OR (1 tsp dried)

In a small saucepan, gradually melt the butter and bring it to bubbling. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container. Discard the spices and solids.

Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.

Note: A good quality olive or other oil may be substituted for the butter.

Ethiopian Injera (website below has pics)

Injera is not only a kind of bread—it’s also an eating utensil.
In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over.
Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.
Ethiopian and Eritrean immigrants have modified their recipes after moving to the United States or Europe, depending on what grains are available to them. The injera you find in many East African restaurants in the United States includes both teff and wheat flours. Most injera made in Ethiopia and Eritrea, on the other hand, is made solely with teff.

Injera (from teff flour...see pics in link below recipe)

• 1/4 cup teff flour
• 3/4 cup all-purpose flour
• 1 cup water
• a pinch of salt
• peanut or vegetable oil
• a mixing bowl
• a nonstick pan or cast-iron skillet

1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.
2. Slowly add the water, stirring to avoid lumps.
3. Stir in the salt.
4. Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.
5. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.
6. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.
Options-
• You can experiment by adjusting the ratios of wheat and teff flours in your recipe, or by adding another type of flour altogether. You can also let your batter ferment for more or less time, depending on how sour you like your injera to be.
• To see for yourself how little gluten there is in teff, try kneading some teff flour into a ball of dough. (You might also include teff flour in the gluten ball activity). You’ll get very different results than when you use wheat flour.
Notes-
1.Depending on where you live, teff flour can be difficult to come by. Try a well-stocked health food store, or look online.
2.If you have teff grain instead of flour, first grind it in a clean coffee grinder, or with a mortar and pestle.
3.Teff is extremely high in fiber, iron, and calcium.
4.Many Ethiopians in America use square-shaped, electric, nonstick pans. These heat evenly and make it easy to remove the injera once it is cooked.
5.Teff is the smallest grain in the world. It takes about 150 teff seeds to equal the weight of a kernel of wheat!
6.If you’ve ever cooked pancakes, making injera might seem familiar. In both cases, tiny bubbles form on top as the batter cooks. Keeping an eye on these bubbles is a great way to see how close the pancake or injera is to being ready without peeking underneath.
These bubbles come from the carbon-dioxide produced by the leavener—usually baking powder or soda in the case of pancakes, “wild” yeast in the case of injera. Neither batter contains much gluten. Most pancake recipes tell you not to mix the batter too much: If you do, gluten will develop, making them too chewy. Teff, the grain used to make injera, contains very little gluten to begin with. In both cases, the result is the same: With no gummy substance to “blow up,” most of the carbon-dioxide from the leaveners rapidly escapes into the air, leaving the little popped bubbles that contribute to the distinctive textures of these breads.
http://www.exploratorium.edu/cooking/bread/recipe-injera.html

Answer 2

Not much to work with there---
with all the wonderful grains, beans, tofu, etc available why are you just using lentils and chick peas?
Anyway--- I'll give it a try. Maybe you haven't tried these:

Chick pea salad:
2 cup cooked chick peas, cooled and mashed
Minced celery, red onion, bell pepper, grated carrot--- in whatever quantities you like--- I'd do about 1/4 cup each
1/4 cup high quality vegenaise
Mix together--- add a bit of salt, pepper, dill if desired.

Can be served on wholewheat toast, a pita bread, ww tortilla wrap etc with chopped tomatoes and sprouts and lettuce

Lentil pate
Soak 1 cup dry lentils overnight. Pour off water and rinse & drain several times a day to begin sprouting. Second day, rinse and drain then place into food processor or blender with 2 cloves fresh garlic, Bragg's liquid aminos to taste, (or a bit of soy sauce) if you have spices add 1/4 tsp ground coriander, 1 tsp dried parsley. Mash it up to a paste. Eat on rye crisps or whatever.

Hope these help!

Answer 3

You can adapt just about any chili recipe by substituting cooked chick peas or lentils for the ground meat. Once they're in with the sauce, they add bulk and texture, that's all.

Try marinating chick peas in a good vinigrette dressing along with some strips of roasted red pepper, cubes of feta cheese, and a little diced red onion. Serve over leaf lettuce and drizzle with a little of the reserved vinigrette. It's a great cool-weather salad.

I'm not a big fan of lentils because they don't set well with my digestive system. But there are plenty of lentil recipes to be found here:

http://www.all-creatures.org/recipes/lentil.html

I hope you find lots of recipes that appeal to you!

Answer 4

Lentil Tostadas:

1 pkg lentils
1 T Cumin
1 T Chili Powder
1 tsp salt
1 yellow onion, diced
canola oil
white or yellow corn tortillas
2 or more cups Cheddar cheese, shredded
lettuce, chopped
tomatoes, diced
black olives, sliced
sour cream
salsa

Boil lentils and add seasonings. Season to taste with salt and pepper. Add 1 cup cheddar cheese to lentil mixture. Cook tortillas in hot oil until crisp, drain. Top with lentils, cheese, chopped lettuce, tomatoes, olives, sour cream and salsa. Yum!

Answer 5

Check out cookbooks by Tanya Petrovna. She started a vegan restaurant in CA called Native Foods, which is growing. Her recipes are fantastic. If you're ever near one of her locations, I highly recommend a visit.

http://www.amazon.com/gp/product/1590300769/ref=pd_bxgy_img_b/102-0761538-2560909?_encoding=UTF8

http://www.nativefoods.com/

Answer 6

You could try going to all recipes and plugging in the ingredients you have to come up with some new recipes.
http://allrecipes.com/Search/Ingredients.aspx

Answer 7

I really like both fruits and fresh vegetables better, however they look and taste. You desire a little of both.

Answer 8

In the event it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 9

Go to www.recipezaar.com & search by ingredients....I'm sure you'll find more than you could ever possibly need!

Answer 10

Try ethiopian or any meditteranean foods, but ones with no meat. You have ALOT to chose from my friend!

(PS: Trying to replace american food is about as hard as replacing a glass shard condom with a rubber one......) ;)

Answer 11

think black beans and rice............lentils and chickpeas suck anyway