Use your imagination, or serve it on pita or as a dip for raw veggies. Yields 3 1/2 cups. Ingredients 2-3 medium cloves garlic handful of parsley 2 scallions, chopped 3 c cooked chick peas (or 2 15 1/2 oz. cans, rinsed & drained) 6 T tahini 6 T fresh lemon juice (I usually use less, add a little at a time and taste as you go) 3/4 – 1 t salt cayenne & cumin to taste (optional) Directions Place garlic, parsley and scallions in food processor or blender and mince. Add chick peas, tahini, lemon juice and salt and […]
Daily Archives: June 24, 2011
3 posts
This is another all-time favorite, from Mollie Katzen’s Moosewood Cookbook. You can taste the love in it. Ingredients 2 TBSP butter 2 cups chopped onions 1 1/2 to 2 pounds mushrooms, sliced 1 tsp salt 2 – 3 tsp dried dill (r 2 -3- TBSP fresh minced dill) 1 TBSP mild paprika 2 tsp fresh lemon juice 3 TBSP flour 2 cups water 1 cup milk (can be lowfat) at room temperature black pepper, to taste 1/2 cup sour cream (can be reduced fat variety, but regular works best) – I’m calling this OPTIONAL finely minced parsley, for the top […]
This is one is from Mollie Katzen’s Moosewood Cookbook (1977). Spoilers: The secret ingredient is OJ; the secret procedure requires a blender! Serves 6-8 INGREDIENTS • 2 cups dry black beans, soaked • 1 tablespoon olive oil • 2 cups onions, chopped (about 1.5 large onions) • 10 medium garlic cloves, crushed • 2 tablespoons cumin • 2-2 1/2 teaspoons salt • 1 medium carrot, diced • 1 medium bell pepper, diced • 1 1/2 cups orange juice (squeeze your own, and then add the chunks of orange to the soup for extra texture and sweetness) • black pepper • cayenne • 2 diced tomatoes (optional) • sour cream (optional) • cilantro (optional) […]