2 cups chickpeas (canned or freshly made)
2 cloves garlic
1 tsp. cumin
1 tsp. salt
1-2 tbsp. olive oil

1 lb. broccoli florets
1/2 tsp. salt
2 tbsp. olive oil
zest and juice from 1 lemon
4 garlic cloves, sliced
pinch black pepper

10 oz. bag fresh spinach
3 tbsp. margarine (divided)
2 tbsp. flour
1/2 cup rice milk, hot
1 tsp. salt
1/4 tsp. pepper

3 medium ripe avocados
1-2 tsp. garlic powder
1/2 tsp. salt

1 1/2 lbs. brussel sprouts
3 tbsp. olive oil
3/4 tsp. kosher salt
1/4 tsp. black pepper

5 medium sweet potatoes
4 bananas
1 cup margarine, softened (divided)
1/4 cup honey
1/2-1 tsp. salt
3/4 cup brown sugar
1/2 cup flour or flour substitute
1 1/2 cup chopped pecans or walnuts

2 tbsp. sugar
1 tsp. salt
2 3/4 cups bread flour
2 tsp. quick yeast
1/4 cup water
1 egg repacer
7/8 cup rice milk
1/4 cup margarine, softened

15 oz. can chickpeas, drained and rinsed
8 oz. kidney beans, drained and rinsed
1/2 red bell pepper, finely chopped
2 green onions, sliced
3 cloves garlic, minced
juice from 1 lemon (about 1/4 cup)
1/3 cup olive oil
1 tsp. sugar
1/4 tsp. dijon mustard
salt and pepper to taste

2 cups flour
4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 tbsp. margarine
2 tbsp. shortening
1 cup buttermilk substitute

1 tbsp. olive oil
2 tsp. margarine
3 cups brussel sprouts, bottoms trimmed and sliced thin
2 apples, peeled, cored, and chopped
1 tbsp. honey
2 tsp. lemon juice
salt and pepper to taste