1 /4 cup soy sauce 1 cup water 5 Tbs packed brown sugar 2 Tbs cornstarch 1/4 cup cold water 1/2 tsp ground ginger (optional) 1/4 tsp garlic powder (optional) 1 -2 Tbs honey (optional) Directions Mix all but cornstarch and 1/4 cup water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken it 🙂

1/4 cup minced onion 2+ Tbs minced celery 2+ Tbs shredded carrot 2 tablespoons minced fresh ginger root 1/2 teaspoon minced garlic 2 tablespoons ketchup 1/3 cup peanut oil 4 teaspoons soy sauce 1/6 cup rice wine vinegar 2 teaspoons white sugar 2 tablespoons water 2 teaspoons lemon juice Directions Combine all ingredients in a blender. Blend on high speed for about 30 seconds or well-pureed. Use promptly or store refrigerated in a sealed container or bottle.

1 large beet, cubed 2 14 oz. cans garbanzo beans 5 Tbs olive oil 1 lemon, juiced 1 Tbs minced garlic 2 tsp cumin ½ tsp salt Directions Steam beet until tender Drain and rinse garbanzo beans Combine all ingredients in a food processor or blender and blend until a smooth and even consistency forms Try roasting the cubed beet with a small amount of olive oil before adding it to the hummus for a richer flavor and brighter color.

2 medium or 6 small eggplants, halved lengthwise, broiled 1 lemon, juiced 1/4 cup olive oil salt and black pepper, to taste 1 medium ripe tomato, coarsely chopped 1 small green, red, or yellow bell pepper, coarsely chopped 6 scallions, coarsely chopped Directions In a food processor, combine the eggplant flesh, lemon, olive oil, salt, and black pepper. Work until the mixture is smooth. Add the tomato, bell pepper, and scallions. Pulse the mixture several times or until it is chunky. Taste for seasoning and add more salt and pepper if you like. Transfer to a shallow bowl, cover tightly, and refrigerate for several hours for the flavors to mellow.

1/4 sweet onion, cut into 1-inch pieces 1 clove garlic, coarsely chopped 2 medium or 6 small eggplants, halved lengthwise, broiled 1/4 cup plain low-fat (not fat-free) yogurt 2 Tbs olive oil 1 1/2 Tbs red wine vinegar 1/4 tsp dried oregano pinch of ground cumin salt and pepper, to taste Directions In a food processor, combine the onion and garlic. Work until the mixture is finely chopped. Add the eggplant flesh and work the mixture just until it is pureed. Add the yogurt, olive oil, vinegar, oregano, cumin, salt, and pepper. Pulse just until smooth. Taste for seasoning and add more salt and pepper if you like. Transfer to…

1 clove garlic, coarsely chopped l lemon, juiced, or more to taste 1/4 cup tahini 2 medium or 6 small eggplants, roasted 1/4 cup olive oil salt and pepper, to taste extra olive oil (for sprinkling) Directions In a food processor, combine the garlic, lemon, and tahini. Work until the mixture is smooth. Add the eggplant flesh and work the mixture just until it is pureed. With the machine running, add the olive oil through the feed tube until it is all added. Add salt and pepper to taste. Add more lemon juice if preferred. Transfer to a shallow bowl, cover tightly, and refrigerate for several hours for the flavors…

1 each red, green and yellow pepper, small dice 1 red or white onion, small dice 1 14 oz. can black beans 1 14 oz. can black eyed peas 1 14 oz. can shoepeg corn 1/8 to 1/4 cup olive oil 1/4 cup balsamic vinegar 2 Tbs Tiger Sauce (similar to Tabasco; look for green and white label) 1 4 oz. can black olives, minced 1 small box raisins 2 packets Sweet ‘n Low or stevia to taste Directions Mix everything together and chill.

2 avocados 2 roma tomatoes 1 small onion 2 cloves garlic 1 lime 1 jalapeno pepper salt and pepper to taste Directions Peel and dice onion and garlic. Combine onion and garlic with diced jalapeno. Scoop avocado from shells, add to mix and mash to desired consistency. Add juice of lime and combine. Fold in diced tomatoes. Season with salt and pepper.