SIDE DISHES

Macaroni and Chick Pea Salad

1 can (2 cups) cooked chick peas

1/2 cup vegan mayonaise

1/2 cup onion, chopped

1/2 cup celery, sliced

1/2 tsp garlic powder

dill seed to taste

1 tbsp tamari or soy sauce

2 cups (8 ounces) cooked macaroni noodles

Mash chick peas with fork. Add mayo, onion, celery, garlic powder, dill, and tamari. Add macaroni and mix. Chill.

Source: Instead of Chicken, Instead of Turkey by Karen Davis. The Book Publishing Company, 1999.

Scalloped Corn

1 onion, chopped

1 green pepper, chopped

2 ribs celery, sliced

2 tbsp margarine

2 tbsp oil

1 can creamed corn

1 can kernal corn

1/3 cup crackers, crushed

Saute onion, green pepper, and celery in oil. Mix with corn. Pour into greased casserole dish and bake at 325 degrees for 25 minutes. Sprinkle crackers on top and bake another 10 minutes.

Hummus

1 can chick peas

2 cloves garlic

3 tablespoons lemon juice

4 tablespoons tahini(sesame butter)

Drain half of liquid from chick peas. Mix all ingredients in food processor or blender. Good on crackers, pitas, etc.