1 c Cooked navy beans

1 c Cooked red kidney beans

1 ea Celery stalk, diced

1 ea Green bell pepper, diced

2 ea Garlic cloves, diced

1/2 c Oil

3 tb Tamari

2 tb Apple cider vinegar

1 tb Light molasses

3 tb Nutritional yeast

1/2 ts Salt

1/2 ts Garlic powder

1/4 ts Paprika

1/4 ts Oregano

1/4 ts Basil

1/8 ts Red pepper

Combine beans & diced vegetables in a large bowl.
Place remaining ingredients in blender & blend on high for 1 minute. Add to bean vegetable mixture.
Blend more seasoned liquid if desired.
Chill for 2 hours.
Season to taste.

1/2 tb Minced ginger

1/2 tb Minced garlic

1/2 c Diced onion

1 ts Garam masala

1/2 ts Chili

1/4 ts Pepper

1/4 ts Salt

1 tb Soy sauce

2 c Mixed vegetables, parboiled

– finely chopped 1 c Tofu, squeezed & crumbled

Momo wrappers see recipe Momo sauce - see recipe Melt ghee in a wok or skillet.
Add ginger, garlic & onion & stir fry for 1 minute.
Add garam masala, chili powder, pepper, salt & soy sauce.
Stir-fry for 30 seconds.
Add vegetables & mix well. Remove from heat & place in a bowl.
Add tofu & toss well. Allow to cool & drain off excess liquid.
Put 1 tb of filling into each momo wrapper & seal closed with a little water.

Steam over a steaming rack for 15 to 20 minutes.
Serve hot with momo sauce.
Adapted from Betty Jung, “The Kopan Cookbook”

– skinned & rinsed 4 ea Tomatoes, skinned & seeded

1/2 lg Spanish onion

2 sm Eggplants, trimmed

4 sm Zucchini, trimmed

Olive oil 2 ea Garlic cloves, chopped

2 ts Sweet red pepper

Salt & black pepper 2 sm Hot red peppers, sliced

———————————-TO SERVE———————————-
Olive oil Lemon juice Lettuce leaves 2 tb Italian parsley, chopped

Seed & core the peppers.
Cut peppers, tomatoes & onions into cubes.
Cut eggplants & zucchini into 1/2″ cubes.
Wash, drain & saute in 6 tb olive oil along with the garlic, sweet pepper, salt & black pepper, until slightly softened.
Add green peppers & onion & a little more oil if necesary & stir & cook over a low heat until the vegetables are tender but crisp.
Add tomatoes hot peppers, toss once & remove pan from heat.
Let cool.
Sprinkle with olive oil & lemon juice & pile high on the lettuce leaves.
Sprinkle each portion with parsley & serve.