Archive for the ‘Appetizers’ Category

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Caponata

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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Smoky Chipotle and Black Bean Dip

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.

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Garbanzo Spread

This is simple spread is nutritious and delicious. Use it on crackers or as a filling for pita bread pockets with fresh vegetables.

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Roasted Red Pepper Dip

NOTES : Use this dip for a tray of raw or grilled vegetables, or spread it on crackers or French bread.

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Angel’s Texas Black Bean “Caviar”

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.

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Black Olive Hummus

Use as a dip or filling for your favorite veggies.

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Tex-Mex Pinto Bean Spread

This is great as a dip for veggies or baked chips, or as a taco or burrito filling.

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Green Pea Spread

Source:
“Vegetarian Journal, Vol. XX1 Issue 4″

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Asian Garbanzo Spread

Recipe By :John McDougall, MD and Mary McDougall
Submitted by: Sue in NJ

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Black Bean Salsa

You can refrigerate the salsa overnight to reduce some of the jalapeno’s heat, if you like, or reduce the amount.

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Curried Tomato Spread

This spread is equally good served warm or cold. Accompany with whole wheat crackers, toasted baguette slices, or raw vegetables, such as cauliflower.

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Rosemary-Chickpea Dip

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.

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Bean and Tomato Spread

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.

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Hummus with Raspberry Vinegar

You can also make this with other vinegars–pick something you think is zippy for a different variation.

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Cannellini Pesto

Recipe by: courtney (from Cooking Light)

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