The No-Tofu Vegetarian Cookbook

[Guest guest]

At the rate Catherine's going, we should have every recipe from this entire

cookbook by the end of the week! -- Just teasing -- couldn't resist. Here's a

couple more:

 

* Exported from MasterCook *

 

Garlic Lovers' Salsa Cruda

 

Recipe By : The No-Tofu Vegetarian Cookbook

Serving Size : 16 Preparation Time :0:00

Categories : " Post " Appetizers, Dips, Etc.

Snacks Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 large onion -- finely minced

6 cloves garlic (to 7 cloves) -- peeled & minced

2 teaspoons olive oil

6 tomatillos (to 8) -- finely chopped

1 tablespoon ground cumin

1/2 tablespoon ground coriander

1 28 oz can whole tomatoes -- drained & chopped

1 8 oz can tomato sauce

2 tablespoons red wine vinegar

2 tablespoons minced fresh cilantro

 

Place onion and garlic in a large microwave-safe bowl and toss with oil.

Microwave on high for 2 minutes. Add tomatillos, cumin, and coriander and

microwave on high 1 minute. Stir in tomatoes, tomato sauce, vinegar, and

cilantro.

 

Makes about 4 cups

 

 

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* Exported from MasterCook *

 

Ginger-Tahini Dip

 

Recipe By : The No-Tofu Vegetarian Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : " Post " Appetizers, Dips, Etc.

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup sesame tahini

1/4 cup fresh lemon juice

1/4 cup water

1 tablespoon ginger juice*

1 tablespoon teriyaki sauce

1 teaspoon honey

1 clove garlic -- minced

carrot sticks

broccoli flowerets

cauliflowerets

green onions

fennel bulb -- sliced

 

Combine tahini, lemon juice, water, ginger juice, teriyaki sauce, honey,

and garlic in a good processor or blender and process until smooth. All the dip

ingredients can be placed in a serving bowl and stirred until combined. At

first, the mixture will appear curdled, but keep stirring and it will become

creamy. Serve with assorted raw vegetables.

 

 

Makes 1 cup

 

 

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NOTES : *Grate fresh gingerroot and squeeze to yield juice. Depending upon

freshness of root, 1/4 to 1/3 cup of grated gingerroot will yield 1 tablespoon

of juice.