Archive for the ‘Appetizers’ Category

default-thumbnail2

Pineapple Salsa

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.

default-thumbnail2

Bryanna’s Mushroom-Tofu Pate

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.)

default-thumbnail2

Mushroom-Bean Pate

Per serving: 125 Calories (kcal); trace Total Fat; (0% calories from fat); 10g Protein; 22g Carbohydrate; 0mg Cholesterol; 393mg Sodium

default-thumbnail2

Mexican Layered Dip

Depending on whether you want it as a type of salad, you can also add shredded lettuce, and black olives are optional.

default-thumbnail2

Mango Salsa

Our Fred Meyer’s has mangos on sale this week and I printed this recipe in the food ad. I love mangos!

default-thumbnail2

Low Fat Red Pepper Hummus

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.

default-thumbnail2

Lentil Pate

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.

default-thumbnail2

Guacamole with Roasted Corn

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.

default-thumbnail2

Mango Salsa 2

NOTE: fresh peaches can be substituted for the mango

default-thumbnail2

“Mayonnaise” or Dip with Cannellini and Potato

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)

strix-braw

Strix’s Brawcamole

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).

default-thumbnail2

Cajun Crudite

Arrange sliced veggies on a platter and squirt lime juice over them. Season vegetables with salt, chili powder and cayenne, then serve.

default-thumbnail2

Greek Lima Bean Dip

*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.)

default-thumbnail2

Bruscetta

Serving Suggestions
This wonderful tomato compote can also makes a wonderful salad dressing. I could even eat Bruscetta by itself for a light lunch.

default-thumbnail2

Red Lentil Pâté

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.

  • RSS Susan’s Kitchen Blog

    • Pinquito Bean and Quinoa Taco Filling
      In the past, beans were considered a humble food, a source of protein for the common folk before it became affordable to eat meat daily. Today, beans are generally seen as a side dish (barbecued beans)–or the province of vegetarians. People tend to think of them as bland and boring, and cooks often add meat […]



  • RSS Slow Motion Miracle

    • Luscious Oat Bars with Orange, Kale and Carob Fudge Topping
      Years ago when I read Dr. Barnard’s book Foods That Fight Pain I remember learning that food intolerances can change. That seems to be very true in my case. When I first started eating this way 7 years ago I couldn’t eat garlic or ginger. Now I eat them every day. Several winters ago, as […]