Mango Salsa

Makes 2 cups

1 small red jalapeño or serrano pepper, seeded and minced
Juice of 1 large lime
2 Tbs. chopped fresh cilantro
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 cup minced red onion
1 large ripe mango, peeled, pitted and diced


Directions
In medium bowl, mix all ingredients. Cover and refrigerate for 30 minutes to allow flavors to blend.

Couscous Salad

1 c Couscous; Cooked
1 c Tomatoes; Diced
1 c Green Onions; Chopped
1 c Parsley; Chopped
1 1/2 c Garbanzo Beans; Cooked
1/4 ts Pepper
1/2 c Olive Oil
3/4 c Lemon Juice; Fresh
3 Cloves Garlic; Crushed
1/2 ts Dried Mint Flakes; Or 3X Fresh
1 ts Salt

Mix all ingredients and serve cold.

Bean and Basil Spread

1 cup chopped fresh basil
2 garlic cloves -- finely chopped
19 ounces canned chickpeas -- drained and rinsed or 2 cups cooked chickpeas
19 ounces canned cannellini (white kidney beans) -- drained and rinsed or 2 cups cooked beans
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon salt
1 dash pepper


Combine all of the ingredients and puree in batches in food processor or blender until smooth. Refrigerate to blend flavors. Makes six cups.

Curried White Bean Sandwich Spread

3/4 c Water
1 Onion; finely chopped
1 c Diced celery
1 Green bell pepper; diced
1/2 c Diced carrot
2 Cl Garlic; minced
2 1/2 ts Curry powder
1/2 ts Ground cumin
1 tb Soy sauce
3 c Cooked white beans


Place the water in a saucepan and add all of the vegetables and the garlic. Cook, stirring occasionally, for 15 minutes. Stir in the curry powder, cumin, and soy sauce, and mix well. Remove from the heat. Add the beans; mix well. Place the mixture in a food processor or blender and process briefly until chopped but not pureed. Chill.

Quick Chickpea Gravy

Quick Garbanzo Gravy
Makes about 10 1/4-cup servings

Serve this gravy with potatoes, or as a topping for cooked green vegetables.

1 teaspoon toasted sesame oil
1 medium onion, chopped
1 1/4 cups water, divided
1 15-ounce can garbanzo beans, undrained
1/4 teaspoon poultry seasoning
2 teaspoons soy sauce, or to taste


Heat oil in a medium skillet. Add onion and 1/4 cup water. Cook over high heat, stirring frequently, until all liquid has evaporated. Add another 1/4 cup water. Continue cooking until the water has evaporated and onion is lightly browned. Add another 1/4 cup water, stirring to remove any pieces of onion that are stuck to the pan.

Transfer onion to blender. Add beans and their liquid, poultry seasoning, and remaining 1/2 cup water. Blend until completely smooth. Add more water for a thinner gravy, if desired. Return blended mixture to the skillet. Add soy sauce. Heat gently, stirring occasionally until hot.