Veg Cooking for Everyone -- Condiments for Pita Sandwiches

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Here are the recipes for the condiments that go with the Pita Sandwiches recipes

I just posted:

 

Yogurt Tahini Sauce

Green Chile and Mint Salsa

 

 

* Exported from MasterCook *

 

Yogurt Tahini Sauce

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Sauces & Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 clove garlic

salt

2 tablespoons tahini

1 cup yogurt

2 tablespoons fresh lemon juice and grated zest of lemon

 

Pound the garlic and 1/4 teaspoon of salt together in a mortar to make a mushy

paste. Stir in the tahini, then gradually stir in the yogurt and lemon zest.

Season with lemon juice to taste.

 

Source:

" page 66 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 333 Calories; 24g Fat (62.5% calories

from fat); 14g Protein; 19g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol;

149mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1

Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : The tahini gives this sauce a rich, round taste that cuts the sharpness

of the yogurt. Use in pita sandwiches and on grilled vegetables.

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Green Chile and Mint Salsa

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers & First Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 serrano chiles -- finely diced

1/2 green bell pepper -- finely diced

2 tablespoons finely diced white onion or scallion

1/2 cup chopped cilantro

2 tablespoons chopped mint -- (to 4 tbsp)

juice and grated zest of 2 limes

salt

 

Combine the vegetables and herbs in a bowl and toss them with the lime juice,

zest, and 1/4 teaspoon of salt. Add 2 to 3 tablespoons water, cover, and

refrigerate for 30 minutes before using if time allows.

 

Source:

" Appetizers and First Courses "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 3/4 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 35 Calories; trace Fat (6.1% calories

from fat); 1g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 1 1/2 Vegetable.

 

NOTES : Use this where you want a minty bite -- in eggs, quesadillas,

grain-based salads, or over grilled vegetables, especially corn and onions.

Nutr. Assoc. : 4889 0 1629 0 3383 0 0