YJA Convention 2010 07 New Brunswick NJ Ninth

Author(s): Young Jains of America (YJA)
Publisher: Young Jains of America YJA USA

Page 75

Jain Recipes Compiled by Preeti Jain (Wellesley, MA)
JAIN VEGETARIAN/VEGAN
TABOULEH
JAIN VEGETARIAN/VEGAN
HUMMUS
Learning Center
Ingredients 2 bunches of fresh parsley (1 1/2 cup chopped,
with stems discarded) 2 tablespoons of fresh mint-finely chopped 6 medium tomatoes - diced 1 tablespoon salt 1/2 teaspoon black pepper 1/2 cup bulghur - medium grade 6 tablespoons lemon juice 6 tablespoons extra virgin olive oil Romaine lettuce or grape leaves to line Serving bowl (optional)
Ingredients 1 cup dried garbanzo beans (also called chick peas) 3 cups water for soaking beans 1/4 cup freshly-squeezed lemon juice 1 & 1/8 cups additional water 1 tablespoon cooking oil, extra virgin olive oil
preferred (optional) 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 tablespoon whole sesame seeds or tahini (sesame seed paste) 3/4 teaspoon cumin 3/4 teaspoon paprika 2 cups water, distilled preferred
Directions • Soak bulghur in cold water for 1 1/2
to 2 hours until soft. Squeeze out excess water from bulghur using paper towel. Combine all ingredients, except for salt, pepper, lemon juice, and olive oil. Line serving bowl with grape leaves or romaine lettuce and add salad. Sprinkle olive oil, lemon juice, salt, and pepper on top. Serve immediately or chill in refrigerator for 2 hours before serving.
Directions
Preparation (1 hour, plus 3-4 hours for beans to soak prior to cooking) Rinse garbanzo beans; pour into large jar or bowl with lid. Add 3 cups water, cover, and soak 3-4 hours or
overnight (yields over 2 cups after soaking). • Drain water when ready to use. Steam or boil
garbanzo beans until tender. Combine water, sesame seeds, salt, and spices in electric blender; puree for 2 minutes to break up sesame seeds. (If using tahini, only blend for a few seconds to mix.) Add lemon juice, oil (if used), and half of the cooked beans; blend until smooth. Add remaining beans and blend; remove from blender and mash any remaining whole beans with a fork. Top with an extra dash of oil, lemon juice, and paprika, if desired. Use as a spread or dip for bread, sandwiches, crackers, and vegetables. Keep refrigerated.
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Inspire. Connect. Do The Jain Thing.