Indian Spiced Chickpea Soup

Ingredients
• 1/4 cup extra-virgin olive oil, 2 turns of the pan
• 2 cloves garlic, chopped
• 2 cans chickpeas, drained
• 1 small onion, coarsely chopped
• 2 teaspoons ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon turmeric
• Salt and pepper
• 2 cups vegetable stock
• 1 (14-ounce) can fire roasted tomatoes
• Warm pita, any flavor or variety, toasted

Directions
Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and onions, cook 2 to 3 minutes. Grind the chickpeas and onion and garlic in food processor. Place mix to pot and cook 5 minutes. Season the chickpeas with cumin, cardamom, turmeric, paprika, cayenne pepper, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10
minutes to combine flavors. Serve with warm pita for dipping.

Fajita Bean Dip

Absolutely delicious dip for veggies or spread for burritos!

1 can garbanzo beans, drained
1/2 c. cashews
1/3 c. sundried tomatoes
2 cloves garlic minced
1/2 lemon juiced
1/2 tsp. garlic powder
1 tsp. onion powder
1 Tb. nutritional yeast
1/2 tsp. cumin
2 tsp. chili powder
2/3 c. water
1/2 tsp. salt

Process or blend until creamy.

CREDIT GOES TO: Tandi

Taco Salad

Sweet Lime Cilantro Rice

1 quart vegetable broth (4 cups water, 4 low sodium vegetable bullion cubes)

2 cups brown rice (short grain is lighter)

2 limes squeezed or 2 Tablespoons of lime juice

2 Tablespoons veganaise

2 Tablespoons honey

1 Tablespoon cilantro

1 teaspoon sea salt, optional

Stir ingredients together in rice cooker or on stove top and cook until tender.

Black Beans

2 cans black beans, drained

1 cup tomato salsa

1 Tablespoon cumin

Warm and Serve.

Tortilla Strips

Slice corn tortillas (white or yellow) in ¼-1/3” strips. Spread thinly on cookie sheet and toast in 350* oven for 10-12 minutes. Cool and store in pantry for up to two weeks.

Serve with Romaine, green leaf or red leaf lettuce, tomatoes, avocados, onions, salsa, Tofutti Sour Cream.