Short Cut Vegetarian

[Guest guest]

Here are my last two recipes from the Short Cut Vegetarian Cookbook. Tomorrow

we start on " The No-Tofu Vegetarian Cookbook " . I think I would have thought of

a better name for the cookbook, because it has a lot of *great* recipes in it!

Catherine already has a *bunch* of recipes from this cookbook in MasterCook --

so I hope you're all getting very excited about receiving the recipes!

 

* Exported from MasterCook *

 

Italian Chickpea Spread

 

Recipe By : Lorna Sass' Short Cut Vegetarian

Serving Size : 3 Preparation Time :0:00

Categories : " Post " Appetizers, Dips, Etc.

Sandwiches Sauces & Seasonings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups cooked chickpeas OR

1 15 oz can chickpeas (rinsed if not organic)

(reserve liquid if organic)

2 tablespoons chickpea cooking liquid or liquid from can -- (to 4

tbsp)

OR water

1 tablespoon roasted garlic olive oil *OR*

1 tbsp regular olive oil w/1 clove garlic -- minced

1 teaspoon Italian Herb Blend

1/2 teaspoon salt

1 teaspoon balsamic vinegar *OR* -- (to 3 tsp)

freshly squeezed lemon juice

 

Combine the chickpeas, 2 tablespoons of reserved liquid, oil, garlic (if

using), herb blend, and salt in a food processor and process until smooth,

scraping down sides of bowl as needed. Add a bit more liquid if necessary to

create a thick but spreadable consistency (or make it slightly thinner for a

dip). Taste and add a little balsamic vinegar or lemon juice if you want to

intensify the flavors.

 

Makes 3 hearty sandwiches.

 

 

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NOTES : Try this spread on multi-grain bread or stuff it into pita pockets with

chopped salad greens & thinly sliced cucumbers & tomatoes. Also good on

crackers or to use as a dip for raw veggies.

 

 

For chickpea salad dressing: Thin the spread with a tomato juice or tomato

paste & water and balsamic vinegar to taste. Add salt & freshly ground pepper

to taste.

 

* Exported from MasterCook *

 

Southwest Potato Salad

 

Recipe By : Lorna Sass' Short Cut Vegetarian

Serving Size : 6 Preparation Time :0:10

Categories : " Post " Vegan

Veggies Quick & Easy

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds medium red-skinned potatoes -- scrubbed & quartered

1 teaspoon salt

2 cups fresh or frozen corn

1 15 oz jar tomato based salsa

1/4 cup chopped fresh cilantro -- (to 1/2 cup)

1 jalapeno -- seeded & minced

1 tablespoon plain or roasted garlic olive oil -- (optional)

salt to taste

 

Place the potatoes and salt in a large pot with ample water to cover.

Bring to a boil, cover, and cook over medium heat until tender but still firm,

12 to 15 minutes. A minute or two before the potatoes are cooked, add the corn.

Thoroughly drain the potatoes and corn. If time permits, allow the potatoes to

cool before dicing them.

Dice the potatoes and place them, along with the corn, in a serving bowl or

storage container. Stir in the salsa, cilantro, and jalapeno (if using), and

adjust the seasoning as needed with olive oil and salt to taste. Serve warm or

at room temperature.

 

 

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