Tasty Veggy Recipes

Ingredients:
1 1/4 cup cooked chickpeas
3 tb tahini
3 tb lemon juice
2 small garlic cloves – optional
4 spoons chopped pasley – optional
1 ts cumin powder
1/2 ts paprika
1/2 ts salt
1/4 ts black pepper
2 to 3 tb water
olive oil

Method:
In a food processor  add the chickpeas and lemonAdd the cumin and minced garlic,add the tahini , add the salt and few table spoons of the humus waterabout 2-3
Blend everything together and check for the thickness,if you find it to be too thick add a little more of water. add parsley now if using. serve on plate with olive oil  or as dip.

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Ingredients:
4 eggs
2 cups sugar
1 cup butter, melted
6 tablespoons matzo meal
1 cup cocoa powder
1 cup chopped walnuts (optional)
4 (1 ounce) squares semisweet chocolate, melted
1 tablespoon butter, softened
1/8 teaspoon water

Method:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease an 8×8-inch baking pan.
3. In a medium-size mixing bowl, blend eggs, sugar, and butter. Mix in matzo meal, cocoa powder and walnuts (if desired). Transfer batter to prepared baking pan.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
In a small mixing bowl, blend chocolate:

Ingredients:
1 cup vegetable shortening
1 cup brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla
3 eggs
5 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 cup orange juice
1/2 cup flour

Cooking Method:
Blend shortening, sugars, eggs and vanilla until light and fluffy in mixer. Sift together all dry ingredients. Add dry ingredients alternately with orange juice. Add another 1/2 cup flour (usually will be needed). If the dough still seems too soft to roll, refrigerate; don’t add more flour unless you absolutely have to.
Roll out dough to 1/8″ thick, and cut into circles. Put 1 teaspoon filling in center and pinch into hamantaschen shape. Bake at 375°F for 12 to 15 minutes or until golden brown.