Place the olive oil in a medium sauce pan over medium heat.
Add the garlic and cook for about a minute.
Add the onion cook for about 3 minutes. Stir frequently.
Add the garbanzos, tomatoes, water, salt, pepper, paprika, coriander, cumin, cinnamon and cayenne pepper.
Stir and cover. Reduce the heat until the beans are simmering.
Cook for about an hour. Stir occasionally.
If you are using fresh peas, pick over them and discard any brown ones.
If you are using frozen thaw them in a strainer under cool water.
Place the water in a small sauce pan and bring to a boil.
Add the peas and cook for 8 minutes. (If using frozen peas cook only for about 3 minutes.)
While the peas are cooking place the butter, honey, mint, and salt in a small mixing bowl.
After the peas have cooked, strain them and add to the mixing bowl with the other ingredients.
Toss using a spoon or rubber spatula.
Serve as soon as the peas are well blended with the other ingredients.
Place the water in a large stock-pot over high heat.
Quarter the potatoes and add them to the stock-pot.
Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes, until slightly soft in the middle. They should give when squeezed.
While the potatoes are cooking add the olive oil to a small skillet over medium high heat.
When the oil is hot add the spinach and reduce the heat to medium. Cook for about one minute until the spinach is wilted.
Remove from heat and drain water.
Add butter, buttermilk, milk and salt to the potatoes.
Mash the roasted garlic in a small dish until smooth.
Add the garlic to the potatoes and mash until creamy and the roasted garlic is well blended.
Fold in the cooked spinach.
Add ground black pepper to taste, then serve.
Place the peas and water in a small sauce pan over medium heat.
When the peas are hot add the butter, honey, salt and pepper. Cook until all of the water is evaporated. Serve.
Place the water in a small sauce pan over high heat.
When the water boils, add the quinoa and salt. Reduce the heat to a high simmer.
Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.
After about 5 minutes, remove the quinoa to a large mixing bowl. After it has cooled, spread the quinoa thinly on a cookie sheet.
Let the quinoa dry on the cookie sheet for 2 hours at room temperature.
Preheat the oven to 325°F.
Place the cookie sheet in the oven and toast the quinoa for 30 minutes. About every 7 minutes gently stir the quinoa and re-spread it so that it remains a thin layer.
Cool on the cookie sheet, then store in a tightly sealed container.
Place the olive oil in a small sauce pan over medium heat.
Add the ginger, shallots and curry powder. Cook, stirring frequently, for about 5 minutes until the shallots are slightly soft.
Add the peas, water, salt and pepper. Cook for about 5 minutes stirring frequently.
Remove from the heat and let stand for one minute. Add the yogurt and stir in until well blended.
Serve.
Place 4 cups water in a medium sauce pan over high heat.
When the water is boiling add the lentils, stir and reduce the heat to a simmer.
Cook slowly until the lentils are tender – about 15 to 20 minutes.
When the lentils are done drain and set aside.
While the lentils are cooking, place 2 cups water in a medium stock pot fitted with a steamer basket over high heat.
Place the cauliflower in the steamer basket and steam for about 15 to 20 minutes until soft.
Using a blender or a stick blender, pureé the cauliflower until smooth.
Add the light coconut milk, salt, and pepper, and pureé.
Fold the lentils into the pureed cauliflower and serve.
Place the peas in a small pan over medium high heat. Add the water, salt, tarragon and pepper.
Cook for about 3 minutes, stirring occasionally.
As the water is almost evaporated, reduce the heat to medium. Add the mustard and cream cheese. Cook for about 3 minutes until the cheese is melted. Serve.
Heat the oil in a medium sized skillet over medium heat.
Add the minced onion and cook for about 3 – 5 minutes until they begin to soften.
Add the flour and stir until it is well blended into the onions.
Add the corn kernels and cook for about 3 minutes, stirring frequently. Add the salt, milk, and pepper.
Cook over medium heat, simmering, for about 20 minutes, stirring frequently.
Remove half of the corn from the pan and place in a blender. Pulse the blender until the corn is smooth.
Add the mixture back to the skillet with the remaining corn.
Reheat gently while stirring.
Serve.
Place the water in a large sauce pan over high heat.
When the water is boiling add the potatoes.
Cook for about 30 minutes or until a small knife blade slips into the potato with slight resistance.
Remove and let cool.
Place the sausage in a small skillet over medium high heat.
Cook for about 5 minutes. Stir frequently.
Add the shallot and cook for another 5 minutes. Stir frequently.
Remove from the heat and let cool.
Cut the potatoes into 1/2 inch pieces.
Combine with the sausage and shallot mixture, add the olive oil, mustard, vinegar, celery, and salt.
Fold together.
