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.)

Serving Suggestions
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.

I also like to stir in some fresh diced tomatoes before serving, especially when they are in season in the summer.

Transfer mixture to a medium bowl; stir in tomato and green onions. Cover and chill thoroughly. Serve with chips.

1 clove garlic — peeled
1 1/2 cup cooked black beans

Submitted by: Courtney
Recipe by: adapted from a recipe by Tyler Florence

Posted by Lynne Ross to the old Fatfree mailing list