Spinach Patties

These are from Vegetarian Planet by Didi Emmons

1/2 cup red or brown lentils
1 1/2 tbsp olive oil
1 cup chopped onion
1 tsp apple cider vinegar
8 slices stale or lightly toasted bread
2 garlic cloves, minced
12 oz. fresh spinach
20 whole almonds
1 red bell pepper
1/2 tsp salt
fresh-ground black pepper to taste

1. In a small pan, cover lentils w/ about 2 cups water. Bring to a boil, turn down heat and cover, simmer until tender; 10-30 min depending on size. Drain and set aside.
2. In a large skillet, heat 1 1/2 tsp olive oil over medium heat, add onion saute for 2 min, add cider vinegar and stir for 10 seconds. Transfer to large bowl. Wipe skillet clean.
3. Tear slices of bread into pieces and pulse in a food processor until they form crumbs. Heat skillet to medium and add oil, minced garlic and breadcrumbs, cook until crispy. Transfer to bowl with onions.
4. Now cook the spinach in the same skillet, just let it wilt then chop it well and add to bowl of onions.
5. Add lentils and almonds to food processor and run in spurts until chopped fine. Transfer to bowl of onions. Add red pepper, salt and pepper and mix well.
6. Make 8 patties, dredge in flour and pan fry about 3 min. on each side.
7. Enjoy!

This is served with a cumin-orange raita in the cookbook, but i just ran out of time! Also I skipped the whole almonds and used almond butter. Also, whenever I pan fry anything it always takes a lot longer than the "3 min. per side"!

Turkish Hummus

From Mediterranean Harvest by Martha Rose Shulman: 

the secret ingredient here is drained yogurt, which is just yogurt hung for a few hours in cheesecloth or a colander. You will easily use the remaining 'yogurt cheese' as a spread, or to thicken dressings or in mashed potatoes.

• 1 cup dried chickpeas, picked over, rinsed, and soaked in 4 cups water for 6 hours or overnight; or 2 cups drained and rinsed canned chickpeas
  
• 4 cups water (if using dried chickpeas)
• salt
• 2 to 4 garlic cloves to taste
• 1 tsp ground cumin seeds
• 4 T extra virgin olive oil
• 3 T fresh lemon juice (more to taste)
• 3 T drained yogurt
• 1/2 tsp aleppo pepper (I used 1/8 t ancho chile & 3/8 t spanish paprika)

Bring dried chickpeas to a boil, reduce heat and simmer for one hour. Add about 2 tsp salt and continue to simmer for another hour. Drain.

Process garlic in a food processor until it adheres to the sides of the bowl. Scrape down the sides, add the chickpeas and cumin and process to a coarse puree.

Combine 3 T olive oil with the lemon juice and yogurt; add to the chickpeas and process until smooth. Add salt and a bit more lemon juice if you like. I added the pepper/paprika mix as well, but really you would drizzle the remaining olive oil over the top,  and then sprinkle with the aleppo pepper.

Homemade Salad Dressings

Maple Balsamic Vinaigrette

Yogurt Dill Dressing

Lemon Thyme Vinaigrette

Amazing Cauliflower Orange Dressing

Carrot Juice Dressing

Carrot Tahini Dressing

Herb Vinaigrette

Earl Grey Vinaigrette

Sweet & Sour Vinaigrette (sugar free)

Dijon Vinaigrette

Cranberry Vinaigrette

Yogurt Curry Dressing 

Apple Vinaigrette 

Chutney & Orange Juice Vinaigrette 

Grapefruit Tomato Dressing

Raw Creamy Cashew Dressing

Breakfast Cereals & Snacks

Warm and Nutty Cinnamon Quinoa

Swiss Oatmeal

Wheat Berry Breakfast Bowl

Blueberry Oatmeal Breakfast Cake

Cornmeal with Vanilla and Molasses

Quinoa and Barley Porridge

Brown Rice Breakfast Porridge

Crunchy Granola

Mom's Hippie Granola

Cranberry Granola

Nut Free Granola

Brooklyn Granola

Brown Rice Granola

Sally Fallon's Crispy Nuts

Sally Fallon's Rosemary Walnuts

Hazlenut Quinoa Granola Bars

Crispy Brown Rice Bars

Flax Nut Butter Bars

Dried Apples

Kale Chips

Fruit Leather

Homemade Crackers

Garlic Parmesan Flax Crackers

Kheer Frozen Yogurt Pops

Frozen Banana Yogurt Pops

Homemade Salsa

Curried Oven Dried Apple Slices
Homemade Hummus
Homemade Goat Cheese

Vegetable Side Dishes

Roasted Root Vegetables
Beets with Yogurt Mustard Sauce
Acorn Squash & Apple Puree
Vinegared Beets Nested in Their Greens
Chickpeas with Potatoes and Tomatoes
Curried Cauliflower and Peas
Squash & Roasted Cauliflower Salad with Salsa Verde
Brussel Sprouts with Mustard Butter & Caraway
Sweet & Sour Red Cabbage
Glazed Carrots with Pistachios & Thyme
Turkish Green Beans
Moroccan Carrots
Celery Root & Potato Puree with Chervil
Chard Stems with Saffron & Tomatoes
Braised Escarole with Apples 
Succotash
Honey Garlic Grilled Eggplant
Braised Fennel with Parmesan
Greens with Potatoes
Kale with Cannellini Beans
Leeks Simmered in Wine
Herbed Buttered Parsnips
Sugar Snap Peas with Scallions & Dill
Catalan Style Chard
Zucchini with Corn & Squash Filling
Sesame Roasted Sweet Potatoes with Broccoli
Mashed Rutabaga with Onion
Sweet Potato Goat Cheese Spoon Bread

Whole Grain Side Dishes

you are free to bring plain cooked grains - even just brown rice is fine...
Grandma's Grains 
Tokyo Five Grains
Toasted Millet
Simple Quinoa
Baked Barley
Amaranth Grits
Millet & Vegetable Pilaf with Almond Orange Sauce
Arugula Pesto Wheat Berries