Eggplant:
- 1-2 eggplants (sliced into 1/2 inch thick rounds)

1. Salt eggplant rounds on both sides, leave to sweat for 10-15 minutes
2. Dry off with paper towel or cloth, even squeeze them out gently
3. Brush them lightly with olive oil and place on baking sheet, not overlapping
4. Broil on high for 20-30 minutes, checking frequently and flipping halfway through
5. Take out when look crispy (even on the verge of burning)

Tahini Sauce:
- 1/2 cup tahini paste (made from sesame)
- 3 cloves garlic (crushed or minced finely)
- 1/2 tsp sea salt
- 2 tbsp olive oil
- 1/4 cup lemon juice
- 1 tsp parsley (chopped fine)

1. Blend tahini, garlic, and salt in food processor
2. Scoop into bowl and add olive oil, lemon juice and parsley, mix together
3. Add water until reach desired consistancy

Tabouli:
- 1 cup extra fine bulgar wheat
- 4 roma tomatos (firm)
- 1 cucumber (hothouse for crispness)
- 2 bunches of parsley
- 12-15 fresh mint leaves
- half onion
- salt
- juice of 1 lemon
- 3-4 tbsp olive oil

1. Soak bulgar wheat in hot water for 1 hour, use cheese cloth or fine sieve to drain
2. Wash, dry and finely chop up parsley and mint
3. Chop up onion, cucumber, and tomatoes finely. Squeeze out the excess juice from the tomatoes
4. Add all chopped veggies and herbs to big mixing bowl, add bulgar wheat
5. Add lemon juice, olive oil and salt and mix in gently
6. Will be best after marinating in its own juices for a day or two, make sure you keep covered and refrigerated

Hummus:
- 3 cans chick peas
- 5 cloves of garlic
- 2/3 cup lemon juice
- 3/4 cup tahini
- 1 tbsp salt

1. Chop garlic in blender, then pour in chick peas and their can juice, add lemon juice, tahini and salt
2. Blend until creamy

Tasty Tofu Quinoa Bowl

Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/2 cup white sugar
- 1/4 cup apple cider vinegar
- 1 tbsp water
- 1 1/2 tsp garlic
- 1/2 tsp ground ginger
- 1 tbsp cornstarch

1. Add all ingredients except cornstarch to saucepan and heat on medium, stirring. Put 3 tbsp aside for tofu. To the remaining sauce add cornstarch slowly and let simmer until desired consistency, stirring frequently.

Quinoa Bowl
Ingredients:
- 1/2 cup quinoa
- 1 package extra firm tofu
- 1/4 - 1/2 avocado
- cucumber
- carrot
- red pepper
- purple cabbage
- toasted walnuts or sesame seeds
- 1 small head of broccoli
- spinach

1. Cook quinoa with quinoa to water ratio of 1:2 (until all water absorbed, about 20 minutes in pot with lid)
2. Cut tofu into 1/2 inch cubes, fry in a bit of olive or sesame oil. Once nice and browned on most sides (may take a while for enough water to evaporate), add 3 tbsp teriyaki sauce and cook for 1-2 minutes more, remove from heat and add sesame seeds if desired.
3. Cut broccoli into bite-sized florets, and cut up the stems into slightly smaller sized chunks. Steam for about 10 minutes and remove from steamer.
4. Cut up a bit of cucumber, carrot, red pepper, and avocado into small chunks. Slice cabbage thinly and roughly chop spinach
5. Assemble: in large soup bowl or dinner plate make bed of spinach and cabbage, then quinoa, and dress lightly with teriyaki. Then arrange tofu, broccoli and cut up fresh veggies on top. Add nuts, sesame seeds, and chopped scallions to the very top. Enjoy!