Tuesday, February 17, 2009


Dennis’s Chickpea Cheese Sauce

1 Can of garbanzos 16 oz. including the juice. (Organic recommended)
½ large onion
2 Tablespoons of lemon juice
2 Tablespoons of extra virgin olive oil
¼ Cup of lecithin granules
1 Teaspoon mineral salt or sea salt

Place all ingredients into a blender and blend till smooth and creamy.
If serving over Broccoli or other vegetables cook over a very low heat in a saucepan stirring often till heated throughly.

For use in making vegan scalloped potatoes or other cheesy flavored casseroles pour directly from blender and bake.

To change this from a sauce to more of a paste consistency, remove the juices from garbanzo from the recipe.

Have fun with this recipe by adding chives or capers. For a more exotic taste add Balsamic vinegar in place of the lemon juice.
Experiment and have fun with it. Enjoy!
Lentil Dahl

Two cups of lentils
8 cups of water
4 Teaspoons of mineral salt
1 teaspoon of cinnamon
4 teaspoons of Indian curry powder
2 tablespoons of anis
½ an onion chopped and sautéed
2 cloves of garlic minced
1 cup of garbanzo beans
1 cup of black beans

Place all ingredients into a crock-pot and let cook for 2 to 3 hours on high. Shortly before serving remove 4 cups of mixture and put in a blender and liquefy. Place back into crock and stir together.
Serve over a bed of Basmati rice.

Poor-mans Saffron Rice

4 cups of water
2 cups of rice
2 teaspoons of mineral salt
½ teaspoon turmeric
½ cup of pine nuts
2 teaspoons of anis

Place water in to kettle and bring to boil, add rice and all other ingredients to water and bring water back to a boil. Turn heat to lowest setting and cover for 15 minutes. Remove from heat and add two table spoons of olive oil and stir. Its ready to serve.


Golden Lentil Stew Serves 6 to 8

2 T extra-virgin olive oil
1 medium onion, finely chopped
½ cup dried chickpeas, soaked in water overnight
8 cups homemade or low-sodium store bought
vegetable stock

4 cups of water
3 cloves of garlic, minced
2 T finely chopped fresh cilantro,
plus 1T coarsely chopped

3 t of coarse salt
4 celery stocks, finely chopped
4 ripe tomatoes peeled and finely chopped
1 cup yellow lentils, rinsed
1T tomato paste
1T fresh lemon juice
1 cinnamon stick
½ t sweet paprika
½ t of turmeric
½ t ground ginger
½ t ground coriander
¼ t ground nutmeg
¼ t freshly ground pepper
1/8 t ground cloves
5 ounces of orzo or vermicelli broken into pieces
½ cup chopped, pitted dates
2 T of coarsely chopped fresh flat-leaf parsley,
plus whole leaves for garnish
1 lemon cut into wedges

Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minute. Add chickpeas, stock and water and simmer until tender, about 45 minutes.
Mash garlic, finely chopped cilantro and salt into a paste. Add garlic paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.
Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.

Pot of Gold: This slightly sweet Moroccan chickpea and lentil stew, known as hariara, is brightened by spices and lemon.