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CHICKPEA CRUNCHIES ...
You’ll Need
2 cups cooked chickpeas, drained well and blotted dry
1/2 teaspoon each of the following seasonings:
Salt (if you used canned beans reduce or eliminate the salt)
Freshly ground black pepper
Ground cumin
Ground coriander
1/4 teaspoon cayenne pepper
Preheat oven to 400 degrees F
Toss the chickpeas with seasonings and spread on a nonstick baking
sheet and bake for 30-40 minutes or until golden brown and crisp.
Serves 4 approx.
SWEET POTATO “FRIES”
4 or 5 Large Sweet Potatoes
2 Tablespoons of light olive oil
Salt to taste
Peel the potato and cut it into long, ½ inch thick strips (or instead
of lengthwise, cut rounds starting from the end)
Combine them in a bowl with the oil and toss to coat.
Sprinkle on the salt and transfer to a non-stick baking sheet, shaking gently
every 10 minutes, cooking a full 20 minutes or until crispy and lightly browned.
For a change, substitute 2 white potatoes
TACOS WITH MUSHROOMS AND TOFU
This unusual way of filling tacos will appeal to anyone looking for a meat-free version of the popular Mexican snack. It is easy to prepare - and quite delicious.
1 pack taco shells (6 - 8 shells)
Oil for frying
1 onion, sliced
1 bell pepper, sliced
4 - 6 medium mushrooms, sliced
3/4 cup mashed tofu
¼ tsp. chili powder or a hot chili sauce
A few lettuce leaves, shredded
4 - 6 tbsp. sour cream or plain yogurt
Optionally, warm the taco shells in a low oven while you are preparing the filling.
Lightly fry the onion in the oil for a few minutes, add the bell pepper, and
cook until both are soft. Add the mushrooms, tofu and chili. Cook for a few
minutes more.
Place a little of the shredded lettuce in the bottom of each taco shell. Divide
the filling between the shells, and garnish with the sour cream or yogurt.