INDEX:

Beetroot Hummus

Pea & Avocado Drip/Spread

Baba Ghannouj (Eggplant Dip)

Sweet Potato Starter

Cashew Cheese

Sweet Ginger Bruscetta

Minty Pea Spread

Garbanzo Spread


Beetroot Hummus

1 large or 2 small beetroot, trimmed and washed

2 cups cooked chickpeas                                          3 tablespoons Tahini Paste

2 cloves garlic, peeled                                             3 tablespoons Lemon Juice

2 tablespoons Vegetable Stock ( or 2 teaspoons Massel Vegetable Stock powder mixed with 2 tablespoons water)

 

Cook beetroot until tender.  Place in cold water and slip skin off.  Remove from water and roughly chop.

Place beetroot and all of the other ingredients in a food processor and process until smooth.

Serve as a dip with toasted pita or Turkish bread and fresh vegetables.

 

Pea & Avocado Dip/Spread

1 Avocado

1 cup thawed peas in poiling water

2 tablespoons Lemon Juice

2 tablespoons Parmeson Cheese or Savory Yeast Flakes

2 tablespoons Onion, finely diced

1 tablespoon Mint Leaves, chopped

1/4 - 1/2 teaspoon Salt

 

Place in food processor and process till fine.

*Nice served on top of 'Moroccan Tomato & Chickpea Soup' or spread on toast or as a dip with carrot sticks.

 

Baba Ghannouj (Eggplant Dip)

1 large Eggplant (or 2 small)

2 Cloves Garlic, crushed

2 tablespoons Tahini

2 tablespoons Water

2 tablespoons Lemon Juice

1/4 teaspoon Chilli Powder

1/4 teaspoon Paprika

1/2 teaspoon Cumin

1/4 teaspoon Salt

1 tablespoon fresh Parsley, chopped

 

Preheat oven to 190.C  Make a slit in Eggplant and bake 30 minutes until soft and skin is black.  Cool a little then peel away skin and mash with rest of ingredients.

Showcased: March 2010

 

Sweet Potato Starter (serves 4)

2 regular shaped medium size sweet potatoes

2 teaspoons olive oil

1 large onion, finely chopped

1-2 cloves garlic, crushed

1 teaspoon dried mixed herbs

1/2 tablespoon Savory Yeast Flakes

1/2 tablespoon dried bread crumbs

1 teaspoon tomato sauce

1 tablespoon pine nuts, sunflower kernals or pepitas

1/4 cup mint, finely chopped

1-2 teaspoons ginger powder

1/2 cups hot milk - more may be needed if a thin sauce is desired

 

Peel the sweet potatoes.  Carefully slice them in half length-ways and wrap in aluminium foil.  Bake in moderate oven about 20 minutes until cooked (do not over cook or they will fall apart.

While they are baking - prepare the stuffing:  Heat the olive oil in a pan and lightly fry the onion and garlic.  Sprinkle in the yeast flakes, bread crumbs, tomato sauce, pine nuts and herbs.  Cook through for a couple of minutes until lightly brown.  Remove from heat.

Once the sweet potatoes are baked carefully scoop out the middle, leaving sufficient width so that the sweet potato shell does not collapse.

Combine this cooked sweet potato middle part with mint, ginger and milk, enough to make a sauce to thedesired consistency.

Serve each 1/2 sweet potato filled with stuffing mix and with the sauce drizzle over it.

Showcased: June 2010

 

CASHEW CHEESE

1 cup raw cashews

1 clove Garlic

1 cup Water

1 tablespoon Brewer's Yeast

1 small Onion

1 Lemon, juiced

 

Combine all except lemon juice in a blender and blend till smooth.

Pour into saucepan and cook until thickened

Blend again for extra smooth consistency

Stir in Lemon Juice last (heat detsroys vitamin C)

Use as sandwich spread, dip for biscuits or vegetable sticks, on baked potatoes, or spread on pizza base

Omit the cooking stage and pour as a cheese subsitute on top of pizza or lasanga; or stir through hot cooked macaroni.

(showcased: June 2011)

 

SWEET GINGER BRUSCETTA

Bruscetta bread for 6

Butter for spreading on bread

Grated Parmesan cheese

1 red onion, chopped fine

2 tomatoes, chopped

1 teaspoon brown sugar

1/4 teaspoon ground cinnamon

1 teaspoon minced garlic

1/2 packet baby silver beet

1 tablespoon mint leaves, chopped

1 tablespoon lemon or lime juice

1 tablespoon balsamic vinegar

2 tablespoons chopped sweet pickled ginger

 

Cut slice bread cross wise.  Spread with butter.  Sprinkle with Parmesan Cheese.  Place under griller and toast

Add all other ingredients into a bowl.  Mix well altogether.  Spoon on top of each piece of hot toast.

(showcased: May 2011)

 

MINTY PEA SPREAD

1/2 Onion, finely diced

1 teaspoon Olive Oil

1 teaspoon Tumeric

2 tablespoons Water

2 cups Peas

1/2 teaspoon Herbermare Salt

1 tablespoon Fresh Mint

 

Saute onion till soft, add tumeric and het through.  Add water, peas and cook till tender.  Place all ingredients in food processor and chop to a smooth paste.  Cool and spread.

(Showcased: July 2011)

 

GARBANZO SPREAD

1 cup cooked Chickpeas (Garbanzos)

1 tablesppon Torula Yeast (or yeast flakes)

1 tablespoon low-salt Soya Suace

1/4 cup Tomato Paste

2 teaspoons lemon Juice

1 tablespoon Chives, finely chopped

 

Blend all ingredients except chives in a food processor.  mix in chives and refrigerate.

(Showcased: July 2011)

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