Indian Lentil Sandwhich Spread RED-SPICED WHITE BEAN SPREAD To-Fruity Cream Cheese Oi-Vey! Mock
Chopped Liver Mushroom-Walnut Spread SPINACH AND CUCUMBER SPREAD Aubergine Lemon Dip with Tahini
Crudites with Peanut Butter Dip White Bean Dip with Tortilla Chips Sweet Pea Guacamole
Indian Lentil Sandwhich Spread
1 Cup cook lentils 4 Cloves of garlic, pressed 2 teaspoons ground coriander 1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2/2 teaspoon chili powder
3/2 teaspoon ground ginger
Combine all ingredients in a small saucepan. Cook gently over low heat, stirring occasionally, fir 5
minutes to allow flavors to blend. Chill for one hour. This is the recipe as it appears in the _New
McDougall Cookbook
RED-SPICED WHITE BEAN SPREAD
6 sun-dried tomato halves 1 clove garlic, chopped 1 1/2 cups cooked white beans, drained 1
tablespoon paprika 1 teaspoon sage 1 tablespoon olive oil salt cayenne pepper
Put the dried tomato halves in a small bowl, cover with hot water, and let sit for about 15 minutes.
Drain and chop coarsely. In a food processor, combine tomatoes, garlic, beans, paprika, sage, oil,
salt, and cayenne pepper. Process until smooth. Makes about 1 3/4 cups.
Arielle's Recipe Archives: White Bean Spread
To-Fruity Cream Cheese
1 cup soft or medium tofu
4/4 cup cashew pieces 4 teaspoons sweetener
5/2 teaspoon salt
6/2 cup fruit (e.g., strawberries, blueberries)
In a blender or food processor, blend together all the ingredients until smooth and thick.
Place in sealable container. Will keep in the fridge 4-7 days. Makes approx. 1 cup. Recipe By :How
it all Vegan - Tanya Barnard & Sarah Kramer
Oi-Vey! Mock Chopped Liver
1 cup mushrooms -- roughly chopped 1 large onion -- roughly chopped 1 tablespoon olive oil
7/2 cup walnuts
8/2 teaspoon salt
9/2 teaspoon pepper
In a medium saucepan, saute the mushrooms and onions in oil on medium heat until onions become
translucent. In a blender or food processor, chop the walnuts and add the mushroom/onion mixture and
salt and pepper. Blend together for 30 seconds. Serve chilled.
Makes approx. 3/4 cup. "This spread is best served over matzo." Recipe By :How it all Vegan - Tanya
Barnard & Sarah Kramer
Mushroom-Walnut Spread Serves: 24
2 Tbsp. olive oil
10/2 pound mushrooms, cleaned and sliced 1 small onion, quartered 1 cup chopped walnuts 2 cloves
garlic Salt to taste
In a medium skillet over medium-high heat, saute' mushrooms in olive oil until tender. In a
food processor or blender, process onion, nuts, garlic, and sauteed mushrooms until smooth.
Season to taste.
Serving suggestion: Serve on crackers or garlic toasts as canapes. Garnish with parsley
and colorful veggies. International Cookbook/Debby Shabo Wade
SPINACH AND CUCUMBER SPREAD
11/2 cup cucumber, finely chopped and seeded 10 ounces silken tofu 10-ounce package frozen spinach,
thawed and dried Juice of half a lemon 1 bunch of scallion, finely minced 1 teaspoon dried dill
Salt to taste
12/4 teaspoon dried basil Pepper to taste
Combine all of the ingredients (except the cucumber) in a blender and blend until the spinach and
tofu are well incorporated. Remove mixture and transfer to a bowl. Mix in the cucumber and serve.
Aubergine Lemon Dip with Tahini
1 large aubergine (eggplant) 4 Tbsp lemon juice 2 Tbsp tahini 1 Tbsp vegetable oil 4 Tbsp chopped
parsley 1 clove crushed garlic and seasoning to taste tomato and lemon slices to garnish
Pierce the skin of the aubergine, and bake in the oven at 200*C, 400*F or Gas Mark 6 for 50-60
minutes, or until the skin is black and the inner flesh very soft. When cool enough to handle, cut
the aubergine in half, scoop out the flesh and mash well in a bowl. Add the tahini, lemon juice,
vegetable oil, parsley, garlic and seasoning and mix thoroughly to make a smooth paste. This is best
done in a blender for a smoother dip. If necessary, thin the mixture with more lemon juice.
Crudites with Peanut Butter Dip
1 medium sized carrot, peeled and cut into matchstick strips 1 medium sized stalk celery, cut into
match stick strips 8 snow peas or green beans, trimmed 3 radishes, trimmed
13/2 medium sized banana, peeled 1 tablespoon peanut butter
14/4 cup unsweetened apple juice 1 teaspoon lemon juice
Wrap the carrot, celery, snow peas and radishes separately in plastic wrap or aluminum foil. Place
the banana, peanut butter, apple juice and lemon juice in a blender or food processor. whirl for 10-
15 seconds or until smooth. Pour into a small plastic contained, place plastic wrap directly on the
surface of the mixture to prevent discoloration and snap on the lid. Refrigerate until ready to
pack. Serves 1 Arielle's Recipe Archives: Pb Dip
White Bean Dip with Tortilla Chips
2- 18/19 oz. cans cannellini beans (white kidney beans.... Progresso brand makes the creamiest dip,
I've discovered) 1 Tbsp olive oil (any oil will do) 2-3 t. minced garlic
15/2 t. red pepper flakes (add a little more if you like it spicier!) 3 Tbsp lime juice
16/3 cup cilantro (Chinese parsley), lightly packed Salt to taste
Drain and rinse beans. Place oil, garlic, and red pepper flakes in a pan and warm until just
fragrant....don't brown. Add all ingredients together in a food processor and process until smooth.
If necessary, it can be thinned with a little vegetable broth. Can be eaten immediately but tastes
better if the flavors are allowed to blend for awhile. Chill and serve with chips or crackers of
your choice. 1 gram of fat per 4 tablespoons dip
Baked Tortilla Chips
1 pkg. flour tortillas Garlic powder, lemon pepper, or seasoning of your choice
Cut tortillas into eighths....very easy with a pizza cutter. Place in a single layer on a cookie
sheet and sprinkle with seasoning, if desired. Bake at 350 degrees until crisp and browned, about
10 minutes.
Sweet Pea Guacamole Servings: Makes 2 Cups
2 pounds frozen peas, thawed
17/2 bunch cilantro, washed and trimmed 2 cloves garlic
18/4 cup fresh lime or lemon juice 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 teaspoon
ground cumin
19/8 teaspoon crushed red pepper flakes (or to taste)
Combine all the ingredients in a food processor and process until fairly smooth.
Variation: For a chunky version of guacamole, stir in one chopped tomato and four chopped scallions.
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