Entrees

Chop together pumpkin seeds, parsley, garlic in food processor with metal blade. Add salt and tofu and process until mixed. While processor is running, drizzle oil through the top.

Start a large pot of water (at least 2 gallons) to boil. Flour a tray or board. Place a cup of water next to your work station. Make ravioli as follows. Place one wrapper on floured surface. Place 1 teaspoon pesto filling in center of square. Dip finger in water and wet edges of wrapper. Fold wrapper over diagonally to form half moon (round wraps) or triangle (square wraps). Press tightly to seal. Place ravioli on floured tray or board. Continue with remaining wraps.

When ready to serve, place ravioli in boiling water. Cook 2 to 4 minutes, or until they float to the top. Remove to serving platter with slotted spoon. It may take several batches to cook all the ravioli.

You can serve the ravioli with traditional marinara sauce we prefer it tossed with just olive oil, salt, and pepper - maybe a little parmesan cheese so we can better taste the delicious flavors. Sometimes, I toss in a couple of diced fresh tomatoes and chives too.

Serves 6 to 8

Note: If you have a small family, you may want to freeze half a batch for later. To freeze uncooked ravioli: place tray in freezer for several hours, or until raviolis are completely frozen. Transfer to freezer container or bag. Do not thaw before cooking.

Wash the chana dal thoroughly and soak for 30 minutes. Drain, cover with fresh water and bring to a boil, cover and simmer for 20-30 minutes until dal are soft. Cook uncovered until liquid is gone.

Heat oil in large pan and fry mustard seeds for 2 minutes - until they start to sputter. Add onion, ginger, garlic, and red chili and fry for 5-6 minutes, then add spinach and cook for 10 minutes until spinach is dry and liquid absorbed. Stir in remaining spices and salt, and cook for 2-3 minutes. Add the chana dal to spinach and cook for about 5 minutes. Serve.

*You can also make this dish with canned chickpeas. If so, skip step one but drain off liquid, rinse in water, drain again and then add in at the after cooking the spinach.

Preheat grill on medium-high heat. Grill beef to desired doneness, and allow to cool. While beef is cooling, stir together fish sauce, lime juice, kecap manis, garlic, ginger, cilantro, sesame oil, and chili oil; mix in the green onions and shallots. Adjust seasoning to taste. Cut beef into bite-sized pieces. In a large bowl, toss with onion, tomatoes, cucumber, and chili peppers. Pour in the dressing, and toss to coat.