1 lb chinese cabbage

1 lb tofu

1/4 lb mushrooms

1/4 lb chinese mushrooms

1 green onion

3 cloves garlic

1 tbsp ginger

2 tbsp salt

1 tbsp soy sauce

1/4 cup oil

Boil cabbage for 15 minutes

heat oil in large wok

Add Garlic Ginger salt and soy sauce

Chop up cabbage, tofu, mushrooms and onion and add to wok

Saute for 15 minutes

1/2 iceberg lettuce

1 cucumber

1/2 cup chickpeas

1/4 cup scallions finely chopped

2 tbsp Lemon juice

8 oz Sabra pickle brine

8 oz Lime juice

2 lb Tilapia chopped finely

2 onions finely

1/4 cup dill finely chopped

1/4 cup cilantro finely chopped

Mix the brine and lime juice add onions, dill, and cilantro

Marinate the fish in the mixture for at least three days

2 Cups plain Yogurt

1/4 cup peanut butter

1/3 cup melted chocolate

Ingredients

4 cups whole wheat flour

1 tsp salt

2 tsp yeast

1 tbsp vegetable oil

1 tbsp Ortega Chipotle sauce

5 oz spanish olives, chopped

2 cups water

Mix flour, salt, yeast, oil, sugar and chipotle powder in large mixing bowl.

Allow dough to  rise for two hours

Knead olives into dough

preheat oven to 425 degrees

heat water in large saucepan

cut dough into 4 ounce portions

roll out to eleven inches

fold the rolls into bagels

heat bagels in saucepan for three minutes each

heat bagels in oven for ten minutes on each side

After 20 minutes the bagels will be browned