Essential Vegetarian--Patties & Dressing

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* Exported from MasterCook *

 

Avocado-Buttermilk Dressing

 

Recipe By :The Essential Vegetarian Cookbook, Diana Shaw, pg 120

Serving Size : 6 Preparation Time :0:10

Categories : Essential Vegetarian Cookbook

 

Amount Measure Ingredient -- Preparation Method

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1/2 ripe avocado -- cut into chunks

1/2 cup nonfat buttermilk

1/4 cup nonfat or reduced fat sour cream

1 teaspoon Dijon mustard

2 tablespoons fresh lemon juice

1 scallion (including green) -- chopped

Additional Seasonings to Mix & Match: -- (optional)

1 tablespoon minced fresh chives

1/4 teaspoon grated garlic

1 tablespoon minced fresh cilantro

1 teaspoon grated peeled fresh ginger

1/2 teaspoon ground cumin

2 teaspoons minced reconstituted dried ancho chile

 

Combine the avocado, buttermilk, sour cream, mustard, lemon juice, and scallion

in a food processor or blender. Process until smooth. Add any of the

seasonings you'd like and process again.

 

 

 

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Per serving: 11 Calories (kcal); trace Total Fat; (19% calories from fat); 1g

Protein; 2g Carbohydrate; 1mg Cholesterol; 32mg Sodium

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

Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Grilled Fresh Corn and Chickpea Patties

 

Recipe By :The Essential Vegetarian, Diana Shaw, pg 460

Serving Size : 4 Preparation Time :0:00

Categories : Essential Vegetarian Cookbook

 

Amount Measure Ingredient -- Preparation Method

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3 ears corn

1 teaspoon canola or vegetable oil

1 small onion -- chopped

2 cups cooked chickpeas -- rinsed & drained

1/2 cup fresh bread crumbs

1 teaspoon Dijon mustard

1/2 teaspoon honey

1/2 teaspoon ground cumin

salt & freshly ground pepper to taste

4 pita pockets or burger buns

Avocado-Buttermilk Dressing (pg 120) -- (optional)

 

Bring a large pot of water to a boil. Add the corn and let the water return to

a boil. Cover the pot, turn off the heat, and leave the corn for 8 to 10

minutes. (If you're using an electric stove, take the pot off the burner.)

Transfer the corn to a plate to let it cool. (Or cook the corn in the

microwave.)

 

Heat the oil in a small skillet over medium-high heat, swirling the pan to coat

the bottom. Add the onion and saute until it's soft, about 7 minutes.

 

Light your grill or heat the broiler. Scrape the kernels off the cobs and place

them in a food processor or blender. Add the onion, chickpeas, bread crumbs,

mustard, honey, and cumin, and process in short bursts until well combined but

not pasty. Transfer to a mixing bowl and, using your hands to blend, season

with salt & pepper. Shape into 4 patties.

 

Grill or broil until the patties are brown on one side, about 6 minutes. Turn

and cook to brown the other side, about 5 minutes. Serve on pita bread or buns

with Avocado-Buttermilk Dressing, if you'd like.

 

 

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Per serving: 223 Calories (kcal); 3g Total Fat; (12% calories from fat); 10g

Protein; 41g Carbohydrate; trace Cholesterol; 63mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

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