ful medames- egyptian style fava beans (vegan option/ gf)

While fava beans are a bit more effort than most other dried beans, the deliciousness and nutrient density of them more than makes up for the PITA factor. Fava beans have fiber, folate,and tend to be lower sodium even when canned. A bag shouldn't run you more than 2$ conventional 4$ organic. Do not attempt to crockpot fava beans unless they have been soaked overnight. Try to find haba style beans (pre peeled). If you cannot find haba style, peel the outer skin after soaking and before cooking for approximately 8 hours high in a crockpot or 3 on a stovetop.  Once the beans are cooked this thing takes 15 minutes max. Yes, you can also make this from canned fava beans...and let's be honest I did tonight.

Peel and Slice 1 small red onion into pretty little rounds. You can use any sweet onion but I like how the red looks and  it's the same price by the bag at our local market Or you can just use 3 green onions chopped up. If you choose those add them with the parsley.
Slice 3 cloves of garlic
Put the above in a pan with 2 tb olive oil and heat at medium until onions are translucent.

Optional: add  1 tb cumin seeds, a pinch of oregano or cinnamon or some red pepper flake.

Add 12 ounces mostly drained beans. Note: if you plan on mashing your ful leave in about a half cup of the liquid. I prefer mine unmashed.
Cook with onion mixture and the juice of 1/2 large or 1 small lemon until liquid is mostly evaporated.
Salt to taste or Salt after cooking. Mash, if desired.
Garnish with 1/2 bunch chopped parsley and tomato.
Crumble in 1 oz feta if you like.   Drizzle on thinned tahini or  Bakdoonisiya. 
It won't taste quite right without some tahini flavour and the addition of tahini makes the favas a complete protein.
 
Eat with rice, chopepd cucumber and tomatoes, dill rice, pita,on its own, or with yogurt. Seriously, make the Bakdoonisiya if you have an extra 10 minutes.

watermelon, feta, mint salad gf (vegan options)

Watermelon is a cheap sweet delicious source of fiber, hydration and flavour as well as being very cooling. So you get an enormous one because it's 29 cents a lb or something and you're not partial to beverages with chunks. (Not a problem for me but even then we have leftovers.)What will you do with the remaining half melon? Mint is under utilised in urban centers mostly because so many people don't realise how easy it is to grow. Feta packs a punch and is cheap mostly because of how little is actually used here (1$ for 1/4 lb of bulgarian feta) and because feta is cheap here. The silent workers here are parsley (flat leaf if you can...the texture makes a difference) and a lime. These both add lots of nutrients. I get my mint from the community garden we're in and parsley is 59 cents a bunch.(Note:mint stored in the freezer after rinsing is fine here). This also takes almost no time of effort and looks pretty. Thinking about bringing it to a wedding pot luck soon, in fact. The key is in the proportions.Do not store for more than a day or two as the results are mushy and gross after a weekend.

Cut 1/2 of a large watermelon into 1inch chunks (approximately). Save the rinds for pickles or if you are me remove the skin and add the grated white to the salad (time permitting).
Wash 5-6 sprigs of mint and 1/2 large bunch of parsley. Cut into tiny pieces with a pair of scissors. Kids can help with this. Put these in the bowl with your melon.
Add the juice of 1/2 a lime. Toss. Crumble 1/3 of that 1/4 brick of feta on your  salad. Toss again. Chill on ice for buffets and the like.
 You can also skip the feta if you are vegan or dairy intolerant. Cashew Parm also tastes good here.

gf crepes with "I'm cheap" blintz filling, savory crepes

1/2 cup gf ap flour or sorghum (or any soft flour really)

2 eggs or egg substitutes whisked

pinch salt

1/4 cup warm water

1/2 cup milk of choice

optional : 1 tsp powdered sugar

Whisk well. Slowly pour 2 tb melted butter or margarine, or coconut oil while continuing to whisk until texture is smooth.

Preheat and oil a skillet or griddle at medium heat.

Pour out 1/3 to 1/4 cup of batter and spread either by rotating the pan or by using the back of a spoon.

Once the small bubbles set on the top of your crepe gently loosen the edges and flip. Allow to cook about 30-45 seconds. Remove to plate. Repeat. Whisk to smooth the batter as needed. If you are planning on preparing multiple batches for storage or freezing please separate them with layers of parchment. Seal in airtight bag once cool to store.

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"I'm cheap" blintz filling

1/2 lb water pack tofu set out or squeeze slowly and gently to drain (do not freeze). Mash the tofu until it almost smooth.

Add a scant pinch salt.

Add 2 tsp sweetener (powdered sugar or honey or 1/4tsp stevia), 2 tb cream or milk of choice and 1 tb vanilla extract (gf if needed). Whip. Use as crepe filling and top with fruit.

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Savory filling: I'm going to be real here. If you are gf sandwich bread is usually expensive and unsatisfying. Crepes are not either. Anything you can put in a warm sandwich can be shoved in a crepe,toasted lightly on both sides and nommed.
My favorite is as follows... 2 thin slices red onion, 1 handful leafy cooking greens(sorrel,spinach, arugula, cress, chard...I don't care) 1/4 crisp apple and 2 slices cheddar, swiss, harvarti, parmesan ,etc..cheese. I eat the rest of the apple as a side with some carrots. Lunchtime crisis averted.