Archive for the ‘Sandwiches and Spreads’ Category

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Chunky Bean Spread

Delicious on fresh whole-grain or rye bread, you can use leftovers of this tasty spread as a dip for tortilla chips. If using as a dip, thin the consistency with a bit of water if necessary.

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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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Green Pea Spread

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

  • RSS Susan’s Kitchen Blog

    • Oven-Fried Eggplant PoBoy Sandwiches
      When I was creating my last recipe, Oven-Fried Okra, I suspected that the batter I used, a combination of cornmeal and brown rice flour, would make a wonderfully crunchy breading for other vegetables. I lost no time checking that theory out on one of my favorite summer veggies, eggplant. I’m happy to say that I […]



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    • Kissing the Earth (And No Bake Stuffed Summer Squash)
      It was late March, the very beginning of Spring, and I had just planted some red russian kale seeds in the one patch of dirt getting direct sunlight at this early angle in front of the studio in the backyard of the house on Van Buren Street. It was unseasonably warm. I had just finished […]