when this comes up:

http://veganlunchbox.blogspot.com/

http://veganmenu.blogspot.com/

http://levelfivevegan.blogspot.com/

Hope that helps!

"Fundamentally the markswoman aims at herself" DT Suzuki

"how it all vegan" has been the best and easiest vegan cookbook i've used.

"We have a secret in our culture, and it's not that birth is painful. It's that women are strong."

- Laura Stavoe Harm

always tasty
kabobs are also delicious & you can make them with just fruit or veggies and throw them on the grill

note: he uses a food processor!

here's his recipe (from cooks illustrated):

3 tbs of juice from 1-2 lemons
1/4 c. water
6 tbs. tahini, stirred
2 tbs extra-virgin olive oil
1 can chickpeas, drained (although he's been using dried ones, soaked & cooked-- cheaper and the dried chickpeas we can get are local)
1* small garlic clove, minced
1/2 tsp table salt
1/4 tsp ground cumin
pinch of cayenne

1. combine lemon juice & water in small bowl
2. whisk together tahini & 2 tbs oil in another bowl
3. process chickpeas, garlic, salt, cumin, cayenne until almost fully ground (15 sec), scrape sides with spatula. With processor running, add lemon juice/water mixture in steady stream. Scrape down bowl again and continue processing 1 minute. Again with machine running add olive oil/tahini mixture - process until smooth, scraping as necessary.
4. transfer to serving bowl, garnish with cilantro or parsley or some extra chickpeas if you are feeling fancy (we never are!)

I think it helps to allow the flavors to meld for awhile in the fridge, so you can make it before hand. We serve it with whole wheat pita bread that has been warmed up in the oven for a few minutes. Also good with raw veggies and tortilla chips (but okay, I think tortilla chips are good with EVERYTHING!)

*I would like more garlic taste, I think, next time we make it that's what we are going to do. We did a roasted garlic version but roasted garlic is too subtle for me!

I do a potato salad based on this and it's great (I am taking out the tuna parts, because fish aren't vegan)

Healthy recipes from the Culinary Institute of America

Potato Salad with Olives and Red Peppers
This salad is best if the potatoes are warm when you dress and toss the salad.

Makes 4 servings

1 pound new potatoes

Salt as needed

2 large red bell peppers, seeded and diced

1 cup pitted green olives

6 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon ground cumin

1 teaspoon paprika

Freshly ground black pepper as needed

¼ cup coarsely chopped flat leaf parsley

1. Cook the potatoes in lightly salted water until they are just done, tender but firm enough to slice, 20 to 25 minutes.

Let cool slightly, then peel and dice.

2. Combine the warm diced potatoes, diced peppers and olives in a salad bowl.

3. Combine the oil, vinegar, cumin, paprika, black pepper and salt in a small bowl, whisking until the dressing is combined and thickened. Pour this over the salad ingredients and toss gently until all the ingredients are evenly dressed. Serve on a chilled platter or plates garnished with parsley.

use whole grain pasta and then toss it with peanuts, edamame, sesame seeds, veggies (red peppers, onions, pea pods, etc), and sesame vinagrette salad dressing. newman's own makes a delicious organic low-fat sesame vinagrette, that's what i usually use. hope you like it if you decide to give it a try.

have fun at the shower!