Method

1. Coarsely chop mushrooms, rehydrate porcini if using. Put 1/4 cu oil in large soup kettle and saute mushrooms until they release their liquid. Add the garlic and the mint, salt and lots of pepper cook until the ingredients are well blended.
2. Peel, seed and chop the tomatoes. Add the tomatoes and 4 cups of water, cook for about 15 minutes and adjust seasoning.
3. Toast the bread slices, cut the garlic clove and rub the cut side on the toast. Place toast in the bottom of the soup bowl and drizzle with a little oil.
4. Beat the eggs with the cheese in the bottom of a heated soup tureen. Beat a ladleful of hot soup into the egg-cheese mixture and keep adding soup until the mixture is very hot. Pour soup over the toasted bread. Serve with exra grated cheese.

½ cups water
15 Dates
½ cups fresh lime juice
⅓ cups extra-virgin olive oil
1 ¾ tbsp dried oregano
1 ¼ tbsp honey or maple syrup for a Vegan version
1 ¼ tbsp ground cumin
1 ¼ tbsp ground coriander
1 can Beans, Black
½ cups chopped red bell pepper
½ cups chopped yellow bell pepper
½ cups chopped green bell pepper
½ cups chopped red onion
½ cups chopped fresh parsley
1 cup cooked Quinoa (optional)

Preparation

For Vinaigrette:

1. Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
2. Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and puree. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)

For salad:

1. Combine beans, bell peppers, onion, parsley and quinoa (if using) in large bowl.
2. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)