Digest Number 888

[Guest guest]

I will be out of the office at the Animal Rights 2003 West Conference unitl

Monday August 11. I will respond to emails when I return. Thank you, Kelcey

Meadows

[Guest guest]

I missed putting one thing in the Mexican Salad Dos recipe. I added Barbara's

Cheese Puffs and crumbled them and put them on top.

GB

 

Mexican Salad Dos Christiane

 

I think it was Christiane who was looking for a recipe for

LimeChipotle Salsa. I did not respond because I did not have a TNT recipe. I

made this meal about a week ago for the family. Technically, I did not eat

it. I made the salsa and the dressing in the morningwith instructions

for amking the salad. When I got home in the evening there was none

left. I did taste the dressing and the salsa and both tasted very good to

me. This is what I came up with.

 

GB

 

Mexican Salad Dos

Salad

One head lettuce

sliced radishes

one can black olives, sliced

2 cups cooked kidney or pinto beans

2 cups cooked garbanzo beans (This is a staple in Mexico, right?)

2 cups frozen corn

1 cup shredded carrots

1/2 cucumber, sliced

Top salad with dressing and salsa

Vegan Creamy Avocado Dressing

1/2 lb. tofu

8 cloves garlic

12 oz. avocado

1 cup olive oil

1/2 cup frozen corn

1/2 bunch cilantro

3 Tbsp. balsamic vinegar

2 Tbsp. lime juice

1 tsp. lecithin

1/3 cup flax seed powder

2 Tbsp. prepared mustard

2 tsp. chili powder

2 tsp. ground cumin

2 tsp. oregano

4 cups water

salt to taste

Puree in blender

Lime Chipotle Cilantro Salsa

8 cups chopped tomatos

2 bunches chopped green onions

15 cloves garlic, minced

4 Tbsp. lime juice

2 Tbsp. balsamic vinegar

4 chipotles (or to your liking), powdered

1/2 - 1 bunch cilantro

GB

 

 

 

 

 

Gurubandhu

 

If you cannot see God in all,

You cannot see God at all.

 

Yogi Bhajan

 

 

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