J:

A cold rainy day means big pot-o-soup.  I found a recipe for
Moroccan vegetable soup in the _Sundays at Moosewood_
cookbook.  It's called Harira and I made it strictly by the
book so I won't duplicate it here.  I also made hummous (served
with pita), potato and cauliflower salad with lemon tahini
dressing, and Greek rice pilaf.

Hummous

Pressure cook dried garbazo beans for 45 minutes, without
presoaking, in a bunch of water.  Drain, but save the liquid.
Also you'll need some of the beans and liquid for the soup.
Use whatever is left for the hummous.  Put a couple garlic
cloves and about 2 cups beans in a food processor.  Start
processing and add 2 tablespoons tahini.  Add a mixture of
lemon juice and the bean liquid (about 1 to 1) to the
processor until it's the consistency you like.  Process for
several minutes (maybe even ten) until it is smooth.

Potato Salad

Peel, chop, and steam potatoes until tender.  Chop cauliflower
and steam until tender (you can just add to the same pot as
the potatoes, near the end.)  Put potatoes and cauliflower in
bowl with 5 chopped green onions and a handful of chopped
parsley.  Let cool.  Dress with 3 to 1 mixture of lemon juice
and tahini.

Greek Rice

Cook four cups of brown rice.  Meanwhile saute 3 cloves
chopped garlic, 6 chopped tomatoes, 10 oz chopped fresh
spinach for 10 minutes.  Mix with cooked rice.  Add 1/4 cup
lemon juice, 1 Tbsp dried dill, salt and pepper to taste.
cover and cook over medium heat for 5 minutes (or until rice
is hot, if you already let it cool down).  Use less salt and
instead sprinkle with feta if you have it.