Variations: It’s fun to combine different tomatoes, including sweet grape, yellow, and tomatillos. You can also add a half cup of finely chopped yellow, orange, or green bell peppers, corn, or drained canned black beans.
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Archive for the ‘Appetizers’ Category
This is so easy and very delicious. It firms up enough to unmold. This is always a hit at parties and potlucks. (You can easily double the recipe.)
Per serving: 125 Calories (kcal); trace Total Fat; (0% calories from fat); 10g Protein; 22g Carbohydrate; 0mg Cholesterol; 393mg Sodium
Depending on whether you want it as a type of salad, you can also add shredded lettuce, and black olives are optional.
Our Fred Meyer’s has mangos on sale this week and I printed this recipe in the food ad. I love mangos!
This recipe is inspired by the many hummus recipes I have seen, but had added oil & were lacking the flavor I was seeking. It’s classified as Greek for the actual Hummus part, and Indian for the coriander/cumin/cayenne combo, which is common in Indian food, and gives this dip an interesting twist. Tahini is sesame (seed) butter, and the best thing to use for the right flavor, but use peanut butter instead if you have to.
Combine all ingredients in food processor. Process until smooth. Spoon mixture into small crock or serving bowl. Refrigerate pate overnight to blend flavors. Serve as a dip for vegetables, chips or as a spread on crackers.
In this lavish guacamole, the sweet aromatic flavor of roasted corn contrasts with the sharp and savory red onion. Be sure to use a fragrant, ripe avocado, preferably the Hass variety.
NOTE: fresh peaches can be substituted for the mango
This is good as a:
– Hellmann’s mayonnaise substitute (for me no other mayo would do)
– Spread on toast
– Spread for Bruschetta
– Dip (if flavorings are added)
I like this when I’m craving guacamole. If you have a hard time with raw broccoli, this may be a good recipe to try. If you are used to raw foods, I think you will enjoy this; however, you can try it with cooked (see notes).
Arrange sliced veggies on a platter and squirt lime juice over them. Season vegetables with salt, chili powder and cayenne, then serve.
*If you’d like to make your own limas for this recipe from dried beans, you’ll need about 1 slightly generous cup dried limas. I don’t know how this recipe works with frozen limas (I haven’t tried that, and the book doesn’t mention it.)
This wonderful tomato compote can also makes a wonderful salad dressing. I could even eat Bruscetta by itself for a light lunch.
Red lentils seasoned with Mediterranean herbs quickly melt down into a savory puree. When chilled, the mixture firms up into an elegant pâté. Like most pâtés, this one ages and keeps well, so you can count on enjoying it for a week or more.
- Oil-Free Baked Portobello FriesCrispy on the outside, tender on the inside, these baked portobello fries are vegan and completely oil-free. Try them with Horseradish Comeback Sauce! Do you know why vegan cooks are so creative? I think it’s because we’re constantly being tempted by interesting dishes on restaurant menus that are “vegan except for.” You know, the chickpea appetizer […]
- Cauliflower PopcornWhen I was growing up, my Dad didn’t do a lot of cooking. And when he did cook, he tended to burn things. I can remember a few rather mournful weekends sitting at the kitchen booth in the house I grew up in on Fernandez Drive, while my mother was away on a Catholic retreat, […]