curried chickpea lime rice salad

Dressing:

4 tsp   cider vinegar
4 tsp lime juice and a bit of lime zest
4 tsp curry powder
4 tsp agave
1/2 tsp salt


Salad:

1/2 cup seedless raisins
2 tsps  whole cumin seeds (toasted in a dry pan until fragrant)
2 cans chick peas (rinsed)
1 red bell pepper
2/3 cup finely chopped red onion
1 cup cilantro
2 cups brown rice(1 bag of TJ's frozen brown rice)

lentil salad (no oil) ala Moosewood

1 package Trader Joe's Lentils  or   1 cup french lentils cooked in 4 cups water, 2 bay leaves, 2 peeled garlic cloves. Bring to a boil and then simmer 20 minutes. Drain and mash garlic back into lentils.

1 cup diced red, yellow, orange peppers

1/4 cup  diced scallions or red onion

1/2 cup chopped parsley

1/2 cup  kalamata olives

Dressing:

4 T balsamic vinegar (I used champagne)

1 lemon juiced

1 tsp ground fennel seed (grind in coffee grinder)

1 rounded tsp Dijon mustard

salt and pepper to taste

Black Bean Mexican Brownies

1/2 cup of ground almonds
1/2 cup chopped walnuts
1 can black beans (rinsed)
2 ripe bananas
3 T  applesauce
1/2 cup unsweetened cocoa powder
1/4 cup agave
1/2 tsp cinnamon
1 tsp vanilla

(if you don't like spices, use mint extract and leave out chipotole

350 degrees.

Mix everything with hand held blender. (do not put finger near the workings)

bake in glass pan, sprayed with oil,  for 25 mins