Here is my recipe for spiced chickpeas. I love making these because they are really fun to experiment with and very easy to make. Spiced Chickpeas 1 can of chickpeas (or equivalent soaked chickpeas) 2 tb olive oil 2 cups veggie stock 1 shallot, chopped 2 tbs tomato sauce (or even ketchup if you like things sweeter) 1 clove chopped garlic (optional)

Photos, the dhal recipe (failure) I used, and rationale for this can be found here. I'm entering it for the May vegetarian competition if I'm allowed to - considering that a large part of the ingredients is someone else's recipe. Fritter Recipe (will need to be adjusted according to the wetness of your dhal) Ingredients 1 cup left over dhal 1/2 cup chickpea flour 1 tsp baking powder 1 egg Method

Here's my contribution to the May vegetarian theme: 3 medium sized ripened tomatoes with lots of flavour 1 garlic clove - grated with a wasabi grater, crushed or finely chopped 1 tablespoon of rinsed capers, chopped 8 olives, sliced (I use green, manzanilla olives) 1 finely sliced shallot (alternatively, use scallion/spring onion or a small piece of onion) 3 to 4 tablespoons of good olive oil salt enough dried pasta (your choice) for two portions

Now that spring is coming I'm thinking about some warm weather friendy recipes that my mother usually makes. And this is what i remembered: Chickpeas salad (4-5 servings) - 1 flask of pre-cooked chickpeas (these are sold in spain, i guess the total wheight of the boiled chickpeas is about 300 gr). - a bag or a can of green olives (better to use the 'manzanilla' variety, even better if they are sold without the stone) (like 100 gr). Do not use black olives, their taste won't go well with the salad! - 1 medium size tomato - 1 boiled egg (optional)

I noticed recently that when I make a bento, most of the time I only put Japanese food in it. Which is silly really, since there’s more to bento than simply packing Japanese food in a Japanese box…

Hi all, I made this : http://www.grouprecipes.com/55939/savoury-sweet-glutinous-sticky-rice.html a couple of weeks ago. Yum! To make it gluten free I didn't add the sausage and added some chinese five spice powder (which I figured would give a similar flavour to the sausage). It bentoed beautifully, even from frozen. Though it's not very photogenic.

This was an impromptu attempt to use up some turnip greens. I guess it is a kind of ohitashi. 1 small bunch turnip or other greens Boil until done to your liking, drain and chop 2 tbsp white miso 1 tbsp mustard powder about 1 tbsp mirin or cooking water, to smooth the sauce mix this together until smooth and mix in with the chopped greens This much mustard powder makes it very hot. You could cut back.

I know this may sound weird to some people, but in the summer here (in the ghetto, sorry I don't know a better way to refer to this corn) it is sold out of large tubs in grocery carts in the streets. Basically the original version is cooked corn on a cob slathered with mayonnaise (or butter, depending on the vendor), covered with parmesan cheese, and sprinkled with cayenne pepper. So last night, trying to think of something to eat with my black bean enchilada casserole I came up with this vegan version of the original. It turned out so well leftovers are in my bento today.