Indian Lentil Sandwhich Spread
RED-SPICED WHITE BEAN SPREAD
To-Fruity Cream Cheese
Oi-Vey! Mock Chopped Liver
Mushroom-Walnut Spread
SPINACH AND CUCUMBER SPREAD
Aubergine Lemon Dip with Tahini
Crudites with Peanut Butter Dip
White Bean Dip with Tortilla Chips
Sweet Pea Guacamole


Indian Lentil Sandwhich Spread

1 Cup cook lentils
4 Cloves of garlic, pressed
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon ground ginger

Combine all ingredients in a small saucepan. Cook gently over low heat,
stirring occasionally, fir 5 minutes to allow flavors to blend.
Chill for one hour.
This is the recipe as it appears in the _New McDougall
Cookbook


RED-SPICED WHITE BEAN SPREAD

6 sun-dried tomato halves
1 clove garlic, chopped
1 1/2 cups cooked white beans, drained
1 tablespoon paprika
1 teaspoon sage
1 tablespoon olive oil
salt
cayenne pepper

Put the dried tomato halves in a small bowl, cover with hot water,
and let sit for about 15 minutes. Drain and chop coarsely.
In a food processor, combine tomatoes, garlic, beans, paprika,
sage, oil, salt, and cayenne pepper. Process until smooth. Makes
about 1 3/4 cups.

Arielle's Recipe Archives: White Bean Spread


To-Fruity Cream Cheese

1 cup soft or medium tofu
1/4 cup cashew pieces
4 teaspoons sweetener
1/2 teaspoon salt
1/2 cup fruit (e.g., strawberries, blueberries)

In a blender or food processor, blend together all the ingredients until
smooth and thick.

Place in sealable container. Will keep in the fridge 4-7 days. Makes
approx. 1 cup.
Recipe By :How it all Vegan - Tanya Barnard & Sarah Kramer


Oi-Vey! Mock Chopped Liver

1 cup mushrooms -- roughly chopped
1 large onion -- roughly chopped
1 tablespoon olive oil
1/2 cup walnuts
1/2 teaspoon salt
1/2 teaspoon pepper

In a medium saucepan, saute the mushrooms and onions in oil on medium heat
until onions become translucent. In a blender or food processor, chop the
walnuts and add the mushroom/onion mixture and salt and pepper. Blend
together for 30 seconds. Serve chilled.

Makes approx. 3/4 cup.
"This spread is best served over matzo."
Recipe By :How it all Vegan - Tanya Barnard & Sarah Kramer


Mushroom-Walnut Spread
Serves: 24

2 Tbsp. olive oil
1/2 pound mushrooms, cleaned and sliced
1 small onion, quartered
1 cup chopped walnuts
2 cloves garlic
Salt to taste

In a medium skillet over medium-high heat, saute' mushrooms in olive oil
until tender. In a food processor or blender, process onion, nuts, garlic,
and sauteed mushrooms until smooth. Season to taste.

Serving suggestion: Serve on crackers or garlic toasts as canapes. Garnish
with parsley

and colorful veggies. International Cookbook/Debby Shabo Wade


SPINACH AND CUCUMBER SPREAD

1/2 cup cucumber, finely chopped and seeded
10 ounces silken tofu
10-ounce package frozen spinach, thawed and dried
Juice of half a lemon
1 bunch of scallion, finely minced
1 teaspoon dried dill
Salt to taste
1/4 teaspoon dried basil
Pepper to taste

Combine all of the ingredients (except the cucumber) in a blender and
blend until the spinach and tofu are well incorporated. Remove mixture and
transfer to a bowl. Mix in the cucumber and serve.


Aubergine Lemon Dip with Tahini

1 large aubergine (eggplant)
4 Tbsp lemon juice
2 Tbsp tahini
1 Tbsp vegetable oil
4 Tbsp chopped parsley
1 clove crushed garlic and seasoning to taste
tomato and lemon slices to garnish

Pierce the skin of the aubergine, and bake in the oven at 200*C, 400*F or
Gas Mark 6 for 50-60 minutes, or until the skin is black and the inner
flesh very soft. When cool enough to handle, cut the aubergine in half,
scoop out the flesh and mash well in a bowl. Add the tahini, lemon juice,
vegetable oil, parsley, garlic and seasoning and mix thoroughly to make a
smooth paste. This is best done in a blender for a smoother dip. If
necessary, thin the mixture with more lemon juice.


Crudites with Peanut Butter Dip

1 medium sized carrot, peeled and cut into matchstick strips
1 medium sized stalk celery, cut into match stick strips
8 snow peas or green beans, trimmed
3 radishes, trimmed
1/2 medium sized banana, peeled
1 tablespoon peanut butter
1/4 cup unsweetened apple juice
1 teaspoon lemon juice

Wrap the carrot, celery, snow peas and radishes separately in
plastic wrap or aluminum foil. Place the banana, peanut butter,
apple juice and lemon juice in a blender or food processor. whirl
for 10-15 seconds or until smooth. Pour into a small plastic
contained, place plastic wrap directly on the surface of the mixture
to prevent discoloration and snap on the lid. Refrigerate until
ready to pack. Serves 1
Arielle's Recipe Archives: Pb Dip


White Bean Dip with Tortilla Chips

2- 18/19 oz. cans cannellini beans (white kidney beans....
Progresso brand makes the creamiest dip, I've discovered)
1 Tbsp olive oil (any oil will do)
2-3 t. minced garlic
1/2 t. red pepper flakes (add a little more if you like it spicier!)
3 Tbsp lime juice
1/3 cup cilantro (Chinese parsley), lightly packed
Salt to taste

Drain and rinse beans. Place oil, garlic, and red pepper flakes in a
pan and warm until just fragrant....don't brown. Add all ingredients
together in a food processor and process until smooth. If necessary,
it can be thinned with a little vegetable broth. Can be eaten
immediately but tastes better if the flavors are allowed to blend for
awhile. Chill and serve with chips or crackers of your choice. 1
gram of fat per 4 tablespoons dip

Baked Tortilla Chips

1 pkg. flour tortillas
Garlic powder, lemon pepper, or seasoning of your choice

Cut tortillas into eighths....very easy with a pizza cutter. Place in a
single layer on a cookie sheet and sprinkle with seasoning, if desired.
Bake at 350 degrees until crisp and browned, about 10 minutes.


Sweet Pea Guacamole
Servings: Makes 2 Cups

2 pounds frozen peas, thawed
1/2 bunch cilantro, washed and trimmed
2 cloves garlic
1/4 cup fresh lime or lemon juice
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes (or to taste)

Combine all the ingredients in a food processor and process until fairly
smooth.

Variation: For a chunky version of guacamole, stir in one chopped tomato
and four chopped scallions.


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