Simple Vegetarian

Creamy olive meze

Ingredients:

• ~50 large, pitted Kalamata olives
• 2/3 cup crumbled feta cheese
• 1/3 cup sun-dried tomatoes
• 1/3 cup good olive oil

Add the ingredients in order to a food processor, pulsing as you go. Continue the pulse until the maze achieves an almost humus-like texture. Refrigerate and serve with pita bread

Mahammura

Mahammura is a easy Turkish meze. It's a slightly sweet, spicy red pepper and walnut dip that's incredibly delicious.

Ingredients:

• 2 Large Red Bell Peppers
• 1 Cup Walnuts
• 1/3 Cup Bread Crumbs
• 1Tbsp Minced Garlic
• ½ Tsp Sea salt
• 1 Tsp Cumin
• 1/2 Tsp Ceyanne Pepper
• ¼ cup Olive Oil
• 1 tbsp Lemon Jiuce
• 2 TBSP Pomegranate Molassus

Start by roasting and peeling the bell peppers via your favorite technique.

Set the roasted peppers aside to cool. In the meantime, put the rest of the ingredients into your food processor in order, blending them as you go. Add the peppers for last and blend until smooth. Refrigerate for two hours or until chilled.

You're looking for a slightly firm texture. If the mixture seems runny, add additional walnuts. It will set as it cools in the fridge, so you're looking for yoghurt firmness rather than hummus firmness.

Vegetarian Tortilla Soup

Ingredients:

• 1 large white onion
• 28oz can Crushed Tomatoes
• 2 medium red bell pepers
• 1 small can diced green peppers
• 1 can whole kernel corn
• 2 quarts vegetable stock (or equivilent combination of soup starter and water)
• 8-16 oz water
• 1 bag of tortilla strips or chips
• 1-2 cups crumbled queso fresco (optional)

Chop the onion finely and the peppers coarsely. Hold the water in reserve and cook the remaining ingredients in a crock pot and cook on high for eight hours, stirring occasionally.

A significant amount of liquid will boil off during this time. Taste the soup as it cooks; if it starts to get too "tangy" add water to taste.

To serve, fill half of each bowl with tortilla chips then add soup. Garnish with queso fresco to taste.

Cuban Black Bean Tacos

Makes ~18-20 Tacos

Ingredients:

• 1 Large Sweet Onion
• 2 Red Bell Peppers
• 3-4 Tablespoons Minced Garlic
• 1/2 Cup Olive Oil
• 3/4 Cup White Wine
• 3 Cans Black Beans
• 18-20 small white corn tortillas
• 1-2 Sliced Limes
• Shredded Cheddar Cheese (Optional)

Chop the peppers and onion. Sautee peppers and onions with garlic in olice oil until the onions begin to turn translucent. 

Drain about half the liquid from the canned black beans and stir them into the vegetables.

Add wine and simmer for about 45 minutes or until the liquid is mostly evaporated.

Serve 2-3 tablespoons of beans in each tortilla. Add a squeeze of lime juice and cheese (if not intended to be vegan)