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

Posted by Lynne Ross to the old Fatfree mailing list

This easy appetizer keeps so well in the refrigerator that you can make it the day before without fear of it losing flavor.

Submitted by: Courtney (from Vegetarian Times)

Peel garlic. Place garlic, tomatillos, jalapeño, onion, cilantro, lime juice, and 1 teaspoon salt in a food processor; pulse 10 times or until ingredients are coarsely chopped. Place tomatillo mixture in a large bowl; stir in mango.

This is really yummy in sandwiches or on toast with sliced fresh tomatoes and other traditional sandwich veggies. And it’s especially good with a little roasted garlic spread on the bread or toast as well!

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.

This baked version of fried samosas makes use of a time -saving shortcut: ready-made whole wheat chapatis. Serve them with a sweet chutney.

learned a new trick on FoodTV for getting the “guts” out of the eggplant. When it cooled slightly, wrapped it up in plastic wrap (open on the stem end). Cut the stem off, inverted the eggplant over the bowl and squeezed the pulp out and rolled up the plastic-covered skin like a toothpaste tube.

Made this up last night…it tastes great and is a good way of getting some extra greens into your diet! Serve it as a dip with fresh veggies and pita wedges.

I love eating this, but you may not. My husband in particular hates this dish, so I just make it for myself.

Hints: For a spicy dip, use Taco Seasoning Mix made by Bearitos or Hain. For a delicious French Onion Dip, use the one made by Simply Organic. Simply Organic makes a delicious Dill Dip also, as well as several others, including a Southwest Taco. Other packaged mixes may be available in your local natural food stores. Read the labels carefully for healthy ingredients with no added oils or animal products.

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.)

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.