Spicy Roasted Mixed Nuts

Yields 4 cups

2 Tbsp butter
1 Tbsp vegetable oil
1 Tsbp VE Madras Curry
2 tsp coarsely ground VE Chili Garlic Sea Salt
1 tsp VE Cinnamon
1/8 tsp VE Harissa
1 cup each of pecan and walnut halves, whole almonds and cashews

1. Preheat oven to 325 degrees F.
2. In small frying pan at first 6 ingredients. When butter is melted pour over nuts. Stir well to coat.
3. Pour into a baking sheet with sides or a small roaster.
4. Bake for 30 minutes. Stir every 10 minutes during cooking time.
5. Allow to cool completely before storing in an airtight container. Keeps well about a week.

Egyptian Bean & Vegetable Soup

Serves 4 to 6
2 Tbsp Olive Oil
1 onion, diced
2 cloves garlic, crushed
1 tsp VE Whole Cumin
1 1/2 tsp VE French Dressing Mix
1/4 tsp VE Harissa
2 bay leaves
1 large carrot, diced
1 cup diced tomatoes (fresh or canned)
4 cups vegetable stock
2 cups canned fava (or white kidney) beans
3 Tbsp fresh lemon juice
VE Sea Salt & Pepper to taste
1 tsp VE Mint

1. In a large pot over medium heat olive oil. Add garlic and onions and sauté until onions are translucent.
2. Stir in VE Cumin, VE French Salad Dressing Mix, VE Harissa, bay leaves and carrot. Cook for 5 minutes.
3. Stir in tomatoes and vegetable stock. Bring to a simmer and continue to cook for about 15 minutes, until carrots are tender.
4. Add beans, lemon juice and VE Mint. Season to taste with VE Sea Salt & VE Pepper.
5. Remove bay leaves before serving.

Chunky Tomato Sauce with Harissa

Use this sauce with couscous, rice or lentils served with warmed pita bread and yogurt. Option: You may add chickpeas to the tomatoes.

2 Tbsp olive oil
1 large onion, finely diced
1 – 14oz. Can diced tomatoes, including juice
1-2 tsp. VE Harissa, made to directions on jar

1. Place medium saucepan over medium heat. Add onion and cook for about 5 minute.
2. Add tomatoes, with juice, allow to simmer uncovered for 5 minutes.
3. Add VE Harissa. (Add more if you like.)

African Vegetables

by Jacqueline McGrath
Yield: 6 cups
1 tsp VE Cumin seasoning
1 1/2 tsp VE Herb & Garlic Dip Mix
1 small onion
1 large eggplant (cut into ½ inch pieces)
1 small red pepper (cut into 1 inch pieces)
1 small zucchini (cut into ½ inch pieces)
2 large tomatoes (cut into ½ inch pieces)
1 ½ Tbsp VE HARISSA sauce, made per jar
1-2 Tbsp VE Balsamic Vinegar
¾ cup crumbled Feta

Lightly grease frying pan with oil. To frying pan add first 6 ingredients toss to mix. Cook over medium heat, stirring occasionally, for about 10 minutes.
Stir in tomatoes and VE Harissa Sauce, cooking uncovered for 2 more minutes.
Stir in balsamic vinegar then remove from heat. (You may add extra VE Harissa if you like your food spicy)
Serve over rice garnished with Feta cheese.

Optional: You can use this for a wrap filling that may be eaten hot or cold.

Chunky Tomato Sauce with Harissa

2 Tbsp olive oil
1 large onion, finely diced
1 – 14oz. can diced tomatoes, including juice
1-2 tsp. VE Harissa paste, made to directions on jar

1. Heat oil in saucepan over medium heat. Add onion, cook until translucent, about 8minutes.
2. Add canned tomatoes, including the juice, and bring to a simmer. Cook uncovered for 5 minutes.
3. Add VE Harissa.

Note: This sauce is great when served with couscous, rice or lentils along with warmed pita bread and yogurt. For an added flavour add chickpeas along with the tomatoes.