Receipies

SR No.: 007641
Original Sutra Author: N/A
Publisher: ZZZ Unknown
Total Pages: 68
Language: English
Classification: Book_English
File Size: 464 KB

Page 18

SALADS
Beet, Chickpea and Almond Dip with Pita Chips Adapted through creative experimentation
1 large beet 1 cup canned garbanzo beans (15.5 oz.), drained 3/4 cup olive oil 1/4 cup slivered almonds 5 garlic cloves 1-1/2 Tbsp red wine vinegar (or more)
Place beet, garbanzo beans, 3/4 cup oil, almonds, and garlic into food processor. Blend until smooth. Add 1-1/2 Tbsp vinegar and blend well. Season with salt and pepper, and add additional vinegar. Cover and chill-can be made 1 day ahead.
Bring to room temperature before serving. Preheat oven to 400°F. Brush pita breads on both sides with oil. Sprinkle lightly with salt and pepper. Cut pita into 8 wedges. Arrange wedges on rimmed baking sheets. Bake until lightly brown and crisp, about 12 minutes. Cool chips on paper towels.
Place dip in centre of platter, surround with chips, and serve.
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Hot Spinach-Soy Cheese Dip
Adapted through creative experimentation
1 package (16 oz.) soy sour cream 1 package (10 oz.) frozen spinach, chopped, thawed, squeezed dry 1-1/2 cups shredded soy cheddar cheese, 6 oz., divided 1/3 cup soy Parmesan cheese, grated 1 tsp garlic powder Cherry tomatoes, pita chips, and crackers.
Preheat oven to 350°F. Combine soy sour cream, spinach, 1 cup soy cheddar, soy parmesan, and garlic powder. Transfer to shallow 1-quart dish. Sprinkle with remaining cheese. Bake until heated through and cheese is melted, 10-12 minutes.
Serve with tomatoes, chips, and crackers.
Makes 3 dips.
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