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Recipe: Vegetable Dip

February 7, 2007 in appetizer, recipe, snack, vegetarian

When I was getting ready for our friends to come over to watch commercials – err, I mean the Super Bowl, I decided to throw together a veggie tray. I always forget to do this and it really is nice to have so many fresh options available to snack on. As I wa laying out the veggies I realized the babaganoush I made would certainly be good with them, but they might like a creamier dip to jump into to. So I used wha I had: the internet, and the following for a very easy and tasty little dip the veggies loved! Read the rest of this entry →

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Recipe: Tofu Patties

February 2, 2007 in dinner, recipe, snack, vegetarian

Tofu Patties

Tofu Patties

Makes One Dozen 2″ Patties

They’re light and crunchy on the outside, moist and delicate on the inside. We ate these plain but they would be wonderful with any variety of sauces or dips. The keep and reheat very well! Even Brad liked them and I can assure you he was very wary!

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Recipe: Hummus Cakes

January 23, 2007 in dinner, recipe, snack, vegetarian

Great as a base for the Caponata Stew or as mini hors d’hoeurves. This photo doesn’t do them justice – they are tasty little guys!

Ingredients:

  • 2-15oz. cans of chickpeas, drained and rinsed
  • 4 green onions, chopped
  • 1/4c. tahini or unsweetened peanut butter
  • 2T. lemon juice
  • 1T. olive oil
  • 2 cloves garlic, minced
  • 1t. lemon zest
  • 1t. salt
  1. Preheat oven to 350 degrees. Process 2 1/4c chickpeas, green onions, tahini, lemon juice, olive oil, garlic, lemon zest and salt in a food processor until coarsely chopped and combined. Transfer to a bowl and stir in remaining chickpeas.
  2. Coat baking sheet with cooking spray. Shape into 12 patties. Spray the tops with cooking spray. Bake 30 minutes.
  3. Serve warm or at room temp.

Serves 6. per serving: 209 cal, 9g protein, 10.5g fat (1g saturated), 6g fiber, 4g sugar
Vegetarian Times Magazine, Feb 2007, Issue 347

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