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)
- Crispy Fat-Free Spanish PotatoesLately I find that much of my cooking inspiration comes from going out to restaurants with few vegan options and being forced by hunger to order something I wouldn’t ordinarily eat. Last Saturday, after a long day of marching and standing at the Women’s March on Jackson, I wound up with some friends at one... […]
- At Home in the WorldSeveral years ago a man who broke my heart told me that somewhere in the Casteneda books, the wise man told the seeker that if you’re in love with the world you’re never lonely. This man said he thought that I was one of these special people, that I was in love with the […]