Guest guest Posted January 6, 2002 Report Share Posted January 6, 2002 * Exported from MasterCook Mac * Spreads, Dips, and Condiments (Info) Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes Serving Size : 1 Preparation Time :0:00 Categories : 1 Spreads, Dips, Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Spreads, Dips, and Condiments -- The recipes in this chapter are primarily dips and spreads that I serve most often as welcoming openers when friends come for dinner. Be it a dinner party or friends stopping by for drinks, or just one friend sharing a meal with us, I always try to have something ready to eat when people arrive at the door. It can be something simple, such as imported olives, a bowl of radishes, or roasted almonds, that requires no preparation at all, just a well-stocked pantry. But if I do have time, I'll make a lusty spread, such as Tapenade, Spicy Red Pepper Hummus, or White Bean Pate, and serve it on toasted croutons, a thinly sliced baguette, or on country bread. Also included here are an assortment of sauces, salsas, and dips. Robust sauces, such as Cilantro Sauce or Romesco Sauce, can transform the simplest meal of grilled vegetables, polenta, or grains into a feast, and they also make great toppings for tofu, bruschetta, or crostini. For those who are looking for ways to work more soy foods into their diets, there are Tofu Green Goddess Dressing and Tofu Mayonnaise, both terrific, high-protein, low-fat substitutes for mayonnaise, and they make great dips as well as spreads. Finally there are condiments to have on hand for use in dishes like Tunisian stews and pastas. Harissa, a North African chile paste, and Gremolata, a mixture of lemon zest, parsley and garlic, will add a new dimension to a pasta or vegetable dish. And Yoghurt Cheese is used in many ways. Like a spreadable cheese, it can be used for sandwiches or dips, but I use it also for frozen yoghurt or a dessert topping and for some Mediterranean salads. Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001 Typed and MC Formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - _____ Quote Link to comment Share on other sites More sharing options...
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