prep time: 40 min.
cook time: 30 min.
serves 4-6

2 small onions
3 tablespoons olive oil
1 teaspoon turmeric
1/2 teaspoon chili powder
2 teaspoons grated fresh ginger
1 cinnamon stick
2 medium carrots, thickly slices
2 medium parsnips, thickly sliced
1 1/2 cups (12 fl oz) vegetable stock
10 oz pumpkin, cubed
8 oz cauliflower, cut into florets
2 medium zucchinis, thickly sliced
13.5 oz canned chickpeas, drained
pinch of saffron
2 tablespoons chopped fresh coriander [cilantro]
2 tablespoons chopped fresh parsley
1 1/4 cups instant couscous
1 cup boiling water
1 oz butter

1. thinly slick onions. heat 2 tablespoons of oil in large pan. add onions and cook over medium heat until soft (~3 min). add turmeric, chili powder, ginger and cook for another minute.
2. add the cinnamon stick, carrots, parsnips and stock to the pan and stir. cover and bring to a boil. reduce heat and simmer, covered, for 5 minutes or until the vegetables are almost tender.
3. add the pumpkin, cauliflower, zucchinis and simmer for another 10 min. stir in the chickpeas, saffron, coriander, parsley; simmer, uncovered, for 5 min. remove cinnamon stick.
4. place the couscous in a bowl and add boiling water. allow to stand for 2 minutes; add the remaining oil and butter and fluff with a fork. place a bed of couscous on each serving plate and top with vegetables.
(note: vegetables can be prepared in advance; couscous is best made fresh)

1 cup chopped onion
2 medium cloves crushed garlic
1 cup natural peanut butter
1 tablespoon honey
1/4 teaspoon cayenne pepper (or more, to taste)
juice of 1 lemon
1-2 teaspoons freshly-grated ginger root
1 bay leaf
1 tablespoon cider vinegar
dash of salt
dash of tamari
butter for frying
3 cups water

-in large saucepan, cook the onions, garlic, bay leaf, ginger, salt in butter
-when onion becomes translucent, add water followed by remaining ingredients
-simmer on lowest heat for 30 minutes or until thickened, stirring often

1 can (15.5 oz) chickpeas
1 cup grated red onion
some chopped celery leaves, parsley, cilantro
3 tomatoes, grated into mush (throw out extra skin bits)
spices: cinnamon (lots), cumin, ground ginger, saffron, cayenne pepper, tumeric (lots), salt, black pepper
rice (1 cup)
flour (3 Tbs)
butter
vegetable oil (~1/4 cup)
vegetable broth (optional)
lentils (3/4 cup)

-in large pot, sautée onion and leafy things in 2 Tbs butter
-add spices to cook
-add tomato
-add lentils, chickpeas, and 8 cups water or vegetable broth (before this step, you can puree mixture to remove chunks)
-add oil (optional, for flavor)
-simmer for 1 hour
-shake flour with 1/2 cup water in sealed container to form a milky liquid (for thickening)
-add mixture and rice to soup
-cook 45 more min.
-serve with lemon (optional)

2 cups red lentils
4 cups water
garlic
ginger
cumin
coriander
paprika
tumeric
hot pepper
1 medium chopped onion
option: other veggies, like peas or carrots

put in pot and boil until lentils are done (optional: sautée onion and spices first)

2 cans chickpeas
1 large onion
cumin
coriander
ginger (fresh or powder)
garlic (fresh or powder)
black pepper
chili powder
paprika
salt
oil
some tomato and cilantro (optional)

sautée onions (finely chopped) in oil until translucent and limp (~5 min). add a few tablespoons of water and 1/2 tsp. of spices and salt. stir onion and spices for 5 min. to cook spices. taste and readjust spices if necessary. you can also add some chopped tomato and fresh cilantro if you want (cook 2 min). add ~1 cup of water and heat mixture to boil. then lower heat and add drained chickpeas. cook for 8 min. (until heated well and sauce is thicker).

fresh basil, a lot (3 cups)
parmesan, a lot (1 cup grated or cut into chunks)
garlic, a lot (2 cloves)
pine nuts (1/4 cup)
olive oil (1/4 cup)

- chop garlic and basil in blender
- add cheese, pine nuts, olive oil and mix to desired consistency

equipment:

tube cake pan with removable bottom

electric mixer/Cuisinart

electric egg beater

vegetable peeler

ingredients:

a dozen large eggs

sugar

2 lemons

1 cup matzo flour

cream of tartar

instructions:

Preheat oven to 350 degrees F

Separate eggs

Peel the rinds off the lemons into the Cuisinart with the peeler. Add 1-2 cups sugar [julie recommends 2] to the work bowl. Process to grate the lemon rind in with the sugar.

Juice the lemons after warming them in microwave for 30 seconds.

Beat the egg whites (along with a pinch of salt and 1t cream of tartar) until they form stiff peaks.

Separately, beat the egg yolks, and then beat the lemon-sugar and lemon juice in with them. Then, beat in the matzo flour.

Stir a few spoons of beaten egg whites into the yolk mixture. Then, gently fold the yolk mixture into the remaining whites.

Pour the batter into the cake pan and bake for 45-50 minutes. Turn the pan upside down on a plate and let it cool completely before attempting to remove the pan from the cake. [julie recommends spending the cooling time praying to G*d that the fragile cake is cooked the right amount and doesn't stick]