Cut eggplant and bell peppers into 1/4-inch dice. Finely chop onion and mince garlic. In a heavy saucepan simmer all caponata ingredients except raisins, capers, and parsley, stirring occasionally, until vegetables are tender and most of liquid is evaporated, about 15 minutes. Stir in raisins and capers and cool mixture to room temperature. Stir in parsley. (Caponata may be made 2 days ahead and chilled, covered.)
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Archive for the ‘Appetizers’ Category
This is a bean dip recipe, and it is certainly flavorful! In fact, it was way too spicy for my mild tastes, so now I just leave the chipotle out.
This is simple spread is nutritious and delicious. Use it on crackers or as a filling for pita bread pockets with fresh vegetables.
NOTES : Use this dip for a tray of raw or grilled vegetables, or spread it on crackers or French bread.
In a medium-sized non-reactive saucepan, combine the vinegar, sugar, chili powder, savory, cumin, salt, black pepper, cayenne and white pepper. Bring to a boil over medium high heat, stirring to dissolve the sugar. Add the black beans mixture, bring to a boil, stirring frequently, and simmer for 1 minute. Remove from the heat and stir in the lemon juice.
Use as a dip or filling for your favorite veggies.
This is great as a dip for veggies or baked chips, or as a taco or burrito filling.
“Vegetarian Journal, Vol. XX1 Issue 4”
Recipe By :John McDougall, MD and Mary McDougall
Submitted by: Sue in NJ
You can refrigerate the salsa overnight to reduce some of the jalapeno’s heat, if you like, or reduce the amount.
This spread is equally good served warm or cold. Accompany with whole wheat crackers, toasted baguette slices, or raw vegetables, such as cauliflower.
Fresh rosemary and lemon brighten mild, nutty chickpeas. Dip with pita wedges or endive leaves. For a quick lunch, try this in pita bread with sliced cucumbers and tomatoes. Or thin with a little vegetable broth to make an easy soup.
NOTES : The spice measurements given make a mild spread. For a spicier flavor, increase the chili powder, ground red chipotle, and cayenne to taste. This spread can also be used as a dip for vegetables and tortilla chips, if desired.
You can also make this with other vinegars–pick something you think is zippy for a different variation.
Recipe by: courtney (from Cooking Light)
- Portobello Mushroom Pizzas with HummusI’ve been enjoying my (sort of) new air fryer, but I haven’t been getting as creative with it as other people in my Facebook group have. I’ve done potatoes in fancy ways but mostly plain French fries and hash browns, tempeh bacon, asparagus, and, most successfully, tofu. After weeks of just “winging it,” I decided to... […]
- Go Fish (The Slow Miracle of My Yoga Practice)One of my favorite things about my yoga practice is the way it surprises me each morning during my time on the mat. I’ve written before about how that mat feels like a magic carpet ride at times, and the time I am about to tell you about is no exception. Yet instead of the […]