4 medium crisp tortillas or small ones for appetizers
1-2 tsp grapeseed oil for brushing
2 T grapeseed oil
1 C rehydrated onion
4 tsp rehydrated garlic, minced
3 C cooked and drained Anasazi beans
1 tsp fine sea salt
¼ teaspoon finely ground black pepper
½ teaspoon chili powder
½ C TVP taco flavor rehydrated
½ C peeled, seeded, and chopped tomato
1 C shredded iceberg lettuce
¼ C sliced olives rehydrated
Powdered Cheese blend
*Red Table Salsa

Brush tortilla with grapeseed oil and keep in oven to warm. Place on baking sheets. Preheat oven to 400 degrees. In a skillet, heat oil or butter and saute the onion and garlic. Add Anasazi beans, mix well, and season with salt, pepper, and chili powder. Layer the ingredients on each tortilla with the bean mixture, TVP taco, tomatoes, lettuce, and olives. Sprinkle with cheese blend. Bake for 10 minutes. Arrange on heated plates and pass the salsa.

*Red Table Salsa:
2 15 oz cans diced tomatoes with juice
3 T rehydrated jalapeno
1 C rehydrated onion
4 tsp rehydrated garlic, minced
½ C chopped fresh cilantro, minced
¼ C rehydrated lime juice
salt to taste

Blend everything together in blender or food processor. Put the salsa in the fridge for 8+ hours (the longer the better). Enjoy!

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2 C sweet potato dices rehydrated 1to 1 ½ pounds in total
1 ½ tsp ground cumin
2 tsp garlic, rehydrated
1 ½ tsp ground coriander
¼ C fresh cilantro/coriander, chopped
¼ lemon juice reconstituted
1 C scant garbanzo bean flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper

Put the sweet potato dices, cumin, garlic, ground coriander and fresh cilantro, lemon juice and garbanzo flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of garbanzo flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into balls and put them on an oiled tray (spray with garlic vegelene mist). For variety you can roll them in panko crumbs mixed with sesame seeds. Or just Sprinkle sesame seeds on top, spray with garlic vegelene and bake in the oven for around 15-20 minutes, until the bases are golden brown.

Makes about 18 falafel, enough for 4 - 6.

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1 C garbanzo mashed beans or use *instant mash recipe
4T mayonnaise
3 T chopped dill pickles
1 T each red and yellow rehydrated bell pepper
1 T jalapeno rehydrated
2 tsp Dijon mustard
3 T minced onion or green onion
Garlic Salt or chicken soup base to taste.

(Either mash 1 C of garbanzo or do the instant mash recipe below:
* Instant mashed beans:

• 1 C whole beans= 1⅛ C bean flour
• 1 C water + ½ C bean flour= 1 C instant mashed beans
• 2 C water + ¾ C bean flour = 2 ½ C fluffy mashed beans

Mash Beans and whip with mayo. Add remaining ingredients. Serve on toasted bread or crackers.

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½ C salsa (any variety)
½ C rehydrated sour cream
¼ C rehydrated red bell pepper
½ C rehydrated TVP sausage or beef
1 package flour tortillas for burritos (8 tortillas; 8 inch)
¼ C *guacamole
½ C reconstituted refried beans
1C cheese blend shredded

Heat oven to 350°F. In small bowl, mix salsa and sour cream. Spoon ½ of salsa mixture into another small bowl; reserve for topping.
To other ½ of salsa mixture, stir in ½ of the bell pepper and all of the sausage.
To make 2 stacks, place 2 tortillas on ungreased cookie sheet; spread each with sausage mixture.
Spread 2 tortillas with guacamole; place on chicken mixture.
Spread 2 more tortillas with refried beans; place on guacamole.
Top each stack with reserved salsa mixture, 1 tortilla, remaining bell pepper and the cheese.
Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges

Perfect Guacamole Recipe
2 ripe avocados
½ red onion, minced (about ½ cup) or use ½ C rehydrated onion
2 T rehydrated jalapeno
2 T fresh cilantro leaves, finely chopped
1 T of reconstituted lime juice
2 tsp garlic rehydrated, minced
½ teaspoon garlic salt
A dash of freshly grated black pepper
½ ripe tomato, seeds and pulp removed, chopped

Serve with tortilla chips or on tortilla wedges above.

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