Moroccan Eggplant with Garbanzo Beans and Lentils

(serves 4 )
Ingredients
1 large onion cut in half and sliced thin
5 medium cloves garlic, pressed
1 medium red bell pepper cut in 1 inch squares ( or mixture of yellow, green and red peppers)
1 medium eggplant, cut into 1 inch pieces
1 medium zucchini
2 -3 Shitake or regular mushrooms
pinch of red pepper flakes
2 tsp turmeric
½ tsp garam masala
1 cup garbanzo beans
½ cup dry lentils, drained
1- 2 pureed tomatoes
1¼ cups water
½ cup raisins
1 TBS chopped fresh cilantro
salt & black pepper to taste
1 Tbs olive oil

Directions
Sprinkle salt on eggplant and zucchini and leave it for 30 minutes. In meantime cook lentils in 2 cup water. It will take about 20 minutes. Lentils should be still crunchy. Wash salt from eggplant and zucchini and drain water. Then sauté onions in olive oil till brown. Add garlic. Then fry eggplant, zucchini , mushrooms and peppers for minute or two. Add puree tomato and turmeric, garam masala and red pepper flakes. Add water after a minute or two and cook till eggplant is tender. Add lentils, beans and raisins and simmer for 3 minutes. Add pepper and salt acc to taste. Sprinkle fresh cilantro before serving.

Basic Fruit Smoothie

Serves 2 with one cup each

Ingredients
1 banana frozen or otherwise OR 1 cup mango slices
1 cup berries (frozen for thickness)
1 cup fruit juice or Soymilk
ice cubes (optional)
1/4 cup isolated soy protein powder (optional)
1 tsp flaxseed oil (optional) or 2 tsp nutritional yeast

some combination = blueberries, raspberries or mango + apple juice
strawberries + orange juice

Edamame Salad

(serves 4- 6)
Ingredients
1 lb edamame (frozen blanched shelled soybeans)or about 4 cups
3 Tbsp seasoned rice wine vinegar
2 Tbsp light soy sauce
1 tsp canola oil
1 tsp sesame oil
¼ tsp red-pepper flakes
4 scallions, minced diagonally
1 med cucumber, peeled, halved, seeded, and chopped
1 med red bell pepper, chopped
Lettuce leaves (optional)

Directions
In a large pot over high heat, bring 2 cups of water to a boil.
Add the edamame, and simmer for 4 minutes in covered pot, or until tender. Drain well. Meanwhile, in a large bowl, whisk together the vinegar, soy sauce, canola oil, sesame oil, and red-pepper flakes. Add the drained soybeans, scallions, cucumber, and bell pepper. Toss to coat. Serve on a bed of lettuce (if using).

Summer Pasta Salad

(Serves 1)

Ingredients,
1/4 green pepper
1/4 orange bell pepper
1/4 yellow pepper
1/4 red bell pepper
2 mushrooms (any kind that can be eaten raw)
1/2 cucumber deseeded
1/2 tomato desseded
1 tsp olive oil
1 Tbsp balsamic vinegar
1/2 cup of beans (garbanzo, navy or kidney beans)
1/2 cup of cooked pasta (like rigatoni or penne) and/or 50 grams feta cheese
Or any kind of vegetable that one can eat raw (maybe carrots)
Black pepper and salt acc to taste

Directions
Cut all the vegetables into equal sized ones. Mix all ingredients and let it sit in fridge for few minutes. Eat cold or warm in microwave.