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This recipe, used with permission, is taken from “NEWSTART® Lifestyle Cookbook,” page 33.

Ingredients:

• 1 pound firm tofu
• ½ cup chopped green onions
• ½ cup sliced mushrooms (opt.)
• ¼ cup slivered almonds (opt.)
• 2 teaspoons Liquid Aminos
• 1½ teaspoons All-Purpose Seasoning (see below)
• 1 teaspoon parsley flakes
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon turmeric (opt.)

1. Drain tofu thoroughly in a colander.
2. Mash in a bowl and mix in remaining ingredients.
3. Bake at 350º F for 30 minutes, or simmer in a nonstick skillet for about 20 minutes, until all liquid has evaporated, stirring frequently.
4. Best if mixed several hours before cooking, to let flavors blend. Serves 4.

Here’s one more Middle Eastern dish, something our family ate when we spent two years in the United Arab Emirates back in the ’70s. If you have family or friends in the Middle East right now, chances are they might have tried this one too.

How do you pronounce “Baba Ghanouj”? I grew up pronouncing it something like babakanoosh, but since I never learned Arabic, that might not be correct.

It’s a dip made from eggplant. Mike, a friend of mine, hated eggplant dishes of any sort, but when I gave him Baba Ghanouj to try, he loved it. He called it “Bob’s Ghanouj.” So even those who detest eggplant might like this one.

1. Prick with a fork: 1 medium to large eggplant
2. Roast it on a grill, or in an oven (400 degrees) until the skin is black and charred, at which point the eggplant will be soft.
3. Peel off the skin, and place the flesh in a blender or food processor with the following:
   • 1/4 cup lemon juice
   • 1/3 cup tahini
   • 1 garlic clove
4. Whiz until smooth. Place mixture in a serving dish. Drizzle on top: olive oil
5. Garnish with: pomegranate seeds or dried parsley flakes
6. Serve.

—by Bob Pickle, publisher of “100% Vegetarian,” the cookbook in which every ingredient is available at your local grocery store.

With all the focus on the Middle East, how about a dish or two from there? Here is the first of two variations of a popular one that can be used as a spread or dip.

1. Combine the following in a blender and whiz until smooth:
   • 1 – 15 oz. can garbanzo beans, halfway drained of its juice
   • 3 Tbsp. lemon juice
   • 2 Tbsp. tahini
   • 3/4 tsp. garlic powder (granulated)
2. Once the blender is on, you can remove the lid and carefully direct the mixture in from the sides with a rubber spatula. This ensures thorough, even blending.
3. Once you are satisfied with the consistency, AFTER putting the lid back on the blender, turn off the machine.
4. Pour into a serving dish & garnish with chopped parsley
5. Serve.

Note: If you want a dressing consistency rather than a dip consistency, use all the liquid from the can of garbanzos instead of half.

—by Julianne Pickle, author of “100% Vegetarian,” the cookbook in which every ingredient is available at your local grocery store

1. Poke a butternut squash with a fork and bake whole for 45 minutes or until tender.
2. Peel and remove seeds.
3. Whip with a mixer until fluffy, adding:
   • soy milk, as needed for whipping
   • 1 tsp margarine
   • 1 Tbsp date sugar or brown sugar
4. Garnish with toasted pecans

—provided by Julianne Pickle, author of “100% Vegetarian,” the cookbook in which every ingredient is available at your local grocery store. Available at http://www.pickle-publishing.com/best_books/vegetarian-cookbook.htm?

Gently Combine:

• 1 avocado, mashed
• 1 avocado, diced

Add and mix gently:

• 1/3 cup minced cilantro
• 2 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp cumin

Cover with plastic wrap tightly. Chill and serve.

NOTE: The lime juice helps prevent the avocado from browning.

—provided by Julianne Pickle, author of “100% Vegetarian,” the cookbook in which every ingredient is available at your local grocery store. Available at http://www.pickle-publishing.com/best_books/vegetarian-cookbook.htm.