POTATO BURGERS from South Asia:

The "Atlanta Journal-Constitution [ajc.com]" has a kids page, which is where I found the potato burger recipe below on August 14, 2007.  The AJC in turn got the recipe from Kahani magazine [kahani.com].  Kahani magazine is for children from South Asian [India and Pakistan] families who live in America.  I just want to pass all of this along

ALU TIKKI BURGERS   Makes 8 burgers 

3 large russet potatoes, scrubbed
1 tablespoon fresh lemon or lime juice
1/2 teaspoon garam masala (in your grocery's spice section)
1/2 teaspoon salt
1/4 teaspoon red chile powder
1/4 teaspoon turmeric
2 tablespoons oil
8 hamburger buns

Put potatoes in a large pot of water.  Bring water to a boil and cook until potatoes are tender.  Peel while potatoes are still hot but cool enough to handle.  Mash potatoes with a whisk in a mixing bowl until smooth.  Sprinkle lemon or lime juice on potatoes.  Add garam masala, salt, red chili powder and turmeric.  Mix well.  Divide into eight equal portions, mold each into a ball and flatten.  Warm frying pan to medium heat and coat with oil.  When the oil starts to sizzle, place half the potato burgers into the pan.  Cook each side for about two to four minutes until a golden brown crust forms on top.  Remove and cook the rest of the potato burgers.  Serve on buns with tomatoes, cheese, lettuce and try some tamarind sauce or creamy salad dressing.
 
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 CHICKPEAS (with or without the space):

"Chickpeas are seeds. They grow on a bushy plant known as a Cicer arietenum in the Mediterranean region and Central Asia. They also are called garbanzo beans. Eighty-seven percent of chickpeas are produced in India and Pakistan."

The quote in from my second edition copy of "Simply Vegan" by Debra Wasserman The fourth edition is being sold for $14.95 by the Vegetarian Resource Group [www.vrg.org]. The recipes in Debra Wassermans cookbooks are simple and either no salt or low salt. They are vegan but cheese or meat can always be added by those who want them.

Two other cookbooks by Debra Wasserman are: "Meatless Meals for Working People" [$12.00] and "Conveniently Vegan" [$15.00]. Both are offered by the VRG.

The recipe below is from "Simply Vegan" and is an example of how simple Ms. Wasserman's recipes make preparing a healthy meal.

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 CHICKPEA ITALIANA    (Makes 6 sandwiches)

19-ounce can chickpeas or garbanzo beans, drained and mashed
1/4 teaspoon oregano
1/8 teaspoon pepper
1/4 teaspoon onion powder
4 Tablespoons tomato sauce

Mix all the ingredients in a bowl. Serve on whole wheat bread with lettuce.

Total calories per serving srea: 98    Total fat as % of daily value: 2% Protein: 4 gm    Carbohydrates: 19 gm    Fat: 1 gm    Calcium: 22 mg       Iron:   mg    Sodium: 301 mg    Dietary fiber: 3 gm

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This hummus recipe uses a lot of oil.  Tahini has oil.  But the amounts of tahini, olive oil and water can be adjusted to where less oil is used.

BASIC HUMMUS

1 15-oz. can chick peas, drained
1\4 cup water
Juice from one lemon
1\4 tsp garlic granules
1\4 tsp salt or to taste
1\4 cup olive oil
1\2 cuptahini or to taste

Put chick peas in blender cup with water and lemon juice.  Blend.  Add
the other ingredients and blend until smooth.  Hummus can be eaten on a
sandwich or with crackers or chips.  This basic recipe can be further
deluted with other flavors added to make a salad dressing.
Sent from my T-Mobile Sidekick

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INNER COOK (a cookbook):

"One Bite at a Time:  Nourishing Recipes for Cancer Survivors and Their Friends", Amazon.com , $14.95 new, from $9.36 used.

Ms. Katz's recipes are for those dealing with chronic health issues such as diabetes and weight loss, not just cancer.  The story, as I understand it from a magazine article, is that she was studying nutrition and cooking while her father was being treated for cancer and she began to create meals he could eat whil4e being treated for cancer.

http://www.onebiteatatime.com

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HI ARBOR COOKBOOK

"Take This Veggie And Stuff It" has recipes for stuffing 21
vegetables from artichokes to zucchini, and if you don't know how
to stuff an artichoke, the book explains.  There are 87 recipes,
some of which have seafood but most are vegetarian. 
Substitutions, measurements and equivalents are listed.  Herbs
and seasonings are defined and there is a glossary of cooking
terms in addition to a list of how much of a fresh spice is needed
versus the same spice in a dry form.

 "Take This Veggie And Stuff It" costs $12.50 per copy plus
$2.50 for shipping and handling, and it can be ordered from Hi
Arbor, Inc.; P. O. Box 265; Oceanville, NJ 08231.  Or from the web
address below.

www.hiarbor.org

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The End