3 from Essential Vegetarian

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Here are three more:

 

Kidney Bean Hummus

Orange-Sesame Tabbouleh

Raspberry Dressing I

 

Enjoy,

 

Candace

 

 

* Exported from MasterCook *

 

Kidney Bean Hummus

 

Recipe By :Diana Shaw

Serving Size : 4 Preparation Time :0:05

Categories : Beans Dips

Spreads

 

Amount Measure Ingredient -- Preparation Method

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

1 small garlic clove -- peeled

1/4 cup minced fresh cilantro

2 tablespoons fresh lemon juice

1 tablespoon fresh lime juice

1 tablespoon tahini

2 cups cooked kidney beans -- drained and rinsed

2 teaspoons ground cumin

1 teaspoon chili powder

pinch cayenne

2 tablespoons minced scallion greens -- for garnish

 

Combine all ingredients, except scallions, in a food processor or blender. Blend

until smooth. Sprinkle with scallions.

 

Description:

" This Southwest-style variation tastes terrific spread on flour

tortillas or baked taco chips. "

Source:

" Essential Vegetarian Cookbook "

Copyright:

" 1997, Diana Shaw "

Start to Finish Time:

" 0:05 "

 

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

 

Per serving: 145 Calories (kcal); 3g Total Fat; (16% calories from fat); 9g

Protein; 23g Carbohydrate; 0mg Cholesterol; 15mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Refrigerate up to 5 days, freeze up to 6 months.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Orange-Sesame Tabbouleh

 

Recipe By :Diana Shaw

Serving Size : 4 Preparation Time :0:10

Categories : Whole Grains & Cereals

 

Amount Measure Ingredient -- Preparation Method

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

1 1/4 cups water

1 cup bulgur

1/2 cup minced fresh parsley -- tightly packed

1 tablespoon extra-virgin olive oil

2 teaspoons fresh lemon juice

2 scallions, white part only -- minced

1 medium tomato -- finely chopped

1 tablespoon sesame seeds -- toasted

1 tablespoon grated orange peel

 

Bring the water to boil in a saucepan. Add bulgur and let water return to a

boil. Cover and remove from the heat. Let bulgur sit, covered for 30 minutes.

Pour bulgur into a sieve and press it with the back of a wooden spoon to squeeze

out the excess water.

 

Transfer bulgur to a serving bowl and add the remaining ingredients. Toss well

and serve at room temperature.

 

Description:

" A zesty little salad that's great with grilled foods. It improves

with time, so you can make it midweek and enjoy all weekend. "

Source:

" Essential Vegetarian Cookbook "

Copyright:

" 1997, Diana Shaw "

Cuisine:

" Mid-Eastern "

Start to Finish Time:

" 0:40 "

T(Cooking):

" 0:30 "

 

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

 

Per serving: 174 Calories (kcal); 5g Total Fat; (24% calories from fat); 5g

Protein; 30g Carbohydrate; 0mg Cholesterol; 15mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Can be made up to 5 days in advance. Refrigerate, covered, until ready

to use. Do not freeze.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Raspberry Dressing I

 

Recipe By :Diana Shaw

Serving Size : 0 Preparation Time :0:05

Categories : Dressings Fruits

 

 

Amount Measure Ingredient -- Preparation Method

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

1/4 teaspoon minced garlic

1/2 teaspoon Dijon mustard

1/2 cup nonfat ricotta cheese -- (or part skim)

1/2 cup plain nonfat yogurt

1 tablespoon fresh lemon juice

1 tablespoon raspberry vinegar

2 tablespoons minced fresh chives

 

Combine all ingredients in a food processor or blender. Process until smooth.

 

Description:

" Smooth, tangy, and just sweet enough, this dressing goes well with

mixed greens or steamed vegetables. "

Source:

" Essential Vegetarian Cookbook "

Copyright:

" 1997, Diana Shaw "

Yield:

" 1 cup "

Start to Finish Time:

" 0:05 "

 

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

 

Per serving: 164 Calories (kcal); trace Total Fat; (1% calories from fat); 25g

Protein; 17g Carbohydrate; 22mg Cholesterol; 359mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;

1/2 Other Carbohydrates

 

NOTES : Refrigerate up to 5 days; do not freeze.

Nutr. Assoc. : 0 0 0 0 0 0 0