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Jainism and Animal Issues
some sauce. Roll and place in tray. After filling all of the tortillas, pour leftover sauce over top, covering all tortillas. Bake at 350° for 20 minutes. Serve with salsa.
1/3 C chopped parsley (optional)
Mix all ingredients. Blend until mixture is smooth, adding a little more water if necessary. Serve on whole wheat bread or in pita bread with chopped lettuce or sprouts and tomato, or as a dip with raw vegetables and crackers. Makes six sandwiches.
Tofu Rancheros
Serving Humus & Baba Ganoush:
1 pack tortillas 16 oz black beans (1 can) or see recipe for black beans salsa cumin powder 16 oz firm tofu (1 package)
oil
Both Humus and Baba Ganoush are great as spreads in a sandwich or sub, and as a filing in a pitawich or burrito. When prepared a little thinner, they both make great dips to serve with chips or toasted pita triangles. Tip: to make pita bread taste even better, smooth a wet hand over both sides of the pita before you toast it...the extra moisture makes it taste fresh: like it's just been baked!
Slice tofu into small cubes. (The thinner you slice the tofu, the more firm it will be.) Add black beans. Sprinkle in cumin powder. Cook until tofu is brown. Lightly spread one side of tortilla with margarine or oil (or use a non-stick pan). Spoon black beans and tofu into other side of tortilla. Fold in half. Cook in skillet until tortilla is slightly brown. Top with salsa and serve.
Black Bean Filled Tortillas
Baba Ganoush
1 pack tortillas 2-3 C salsa 16 oz dry black beans (1 package) Chili Powder Cumin Powder
Soak beans over night. Empty water and wash beans with fresh water. Place beans in large pot, covered with water. Heat water to boil and cook beans. When beans begin to get softer (20 minutes), add salsa and spices.
Let the beans simmer for 15 minutes, stirring occasionally. After the beans are made, you are ready to fill the tortilla. If desired, lightly spread margarine on the outside of the tortilla (not necessary). Spread the beans on half the tortilla, fold in half, and place in medium heat pan. Flip the tortilla after slightly brown. Serve with salsa or guacamole. Save the leftover beans for another day. For best results, heat up beans before filling tortillas. Can also use as bean dip with tortillas or in tofu rancheros.
large eggplant
tahini 30 lemon juice vt salt
Preheat the oven to 350°. Wash the eggplant and prick it in several places with a fork. Place on a baking sheet and bake until soft and beginning to collapse, about 45 minutes. Remove the eggplant from the oven and allow the cool.
After eggplant has cooled enough to handle, remove the skin and the seeds. In a blender or food processor, combine the cggplant pulp with the remaining ingredients and blend until smooth.
Refrigerate up to one day before serving, if desired, but it is also good at room temperature. Serve with pita bread or pita chips. Make two cups.
Lentil Burgers
10 Lentils 3C water
stalk of celery, chopped Simmer all ingredients for 30 minutes. Stir in the following:
Salsa (this unique salsa has no onions!)
16 oz whole peeled tomatoes (1 can) 4 medium jalapeno peppers 1/8 C cilantro 12t salt 1t cumin 1t lemon juice
In food processor or blender, blend jalapenos into small pieces. Add remaining ingredients and blend until desired consistency. Serves ten.
12C bulgur 2t ketchup 1t mustard 1t chili powder 12C bread crumbs 2t tapioca & water
(or Ener-G Egg Replacer...binding agent). Make patties out of mixture. Bake at 350 for 15-30 minutes or until brown. Serve with bread and garnish with lettuce and tomatoes. Makes 4-6 patties.
Salad-as-a-Meal
Humus
1/4 C water 19 oz chickpeas or garbanzo beans, drained (1 can) 12C lemon juice or juice from 1 fresh lemon 1/4t pepper 1/8 t cayenne pepper
When it is too hot to cook, try this for a quick lunch or dinner. Your body will thank you! It's also a good way to use up that last bit of tofu.
1/3 head red, leaf, or romaine lettuce
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Jain Education Intermational 2010_03
Jain Education Interational 2010_03
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