HABANERO HOT SAUCE
- 2 Carrots, peeled and diced
- 1 Onion, peeled and diced
- 4 Habanero peppers
- Vinegar
- Sweetener (apples, strawberries, white sugar, other)
Roast the habanero pappers for a good long while.
Then put them in some vinegar for a day or so, to mellow them a little.Blend the carrots, onion, peppers, sweetener, and about half a cup of the vinegar which the habaneros were sitting in.
Blend til liquified.
Preparation time: 15 min (start preparing a couple days in advance
SALSA VERDE
I don’t know much about tomatillos except that they are used in salsa. These two recipes my husband has made and they are very tasty.
- 1 lb. tomatillos, cooked, peeled
- 1/2 med. onion
- 3 sprigs cilantro
- salt & pepper to taste
Put all ingredients in Salsa Master (a hand-operated food processor–or use a food processor) and mix.
GARBANZO GUACAMOLE
2/3 c. canned garbanzo beans, drained
- 1 tbs. lemon juice
- 1 large clove garlic, halved
- 3/4 c. coarsely chopped onion
- 1/2 c. peeled, cubed avocado
- 2 tbs. canned chopped green chiles
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 c. seeded, finely chopped tomato
- 1/2 c. finely chopped green onion
Position knife blade in food processor bowl; add first 3 ingredients.Process 20 seconds, scraping sides of processor bowl once. Add 3/4 c. chopped onion and next 4 ingredients; pulse 5 times or until mixture is chunky.
Transfer mixture to a medium bowl; stir in tomato and green onions.
Cover and chill thoroughly. Serve with chips.
ROMANIAN WHITE BEAN DIP (FASOLE BATUTA )
4 servings
- 2 cans white beans (15-16oz) or equivalent cooked dry beans
- 2 teaspoons lemon juice
- 1 garlic clove
- 2 Tablespoons light oil (safflower, peanut, etc.)
- salt and ground black pepper to taste
- 1 medium onion, finely chopped
Drain beans well and place in a food processor or blender with the lemon juice and the garlic clove.
Process or pure until thick and smooth.
Pour pure into a bowl and stir in the oil and seasonings until light and smooth.
Serve at room temperature or chilled with the onions in a separate dish to be mixed in as desired.
Delicious served with warm crusty bread, roasted peppers, and olives.Variation:
Top with frizzled or fried onions.
Heat up some oil in a skillet — for frizzled onions, use about one-half inch of oil; for fried onions, use just enough oil to cover the bottom of the pan.
Slice a medium onion into half moons by cutting the onion in half lengthwise then making thin crosswise slices.
Add the onions to the oil, sprinkle with a little salt, and fry until golden and crisp (for frizzled) or well browned (for fried).
Drain and spread over the top of the dip.
GAZPACHO SALAD FROM SPAIN
Yield: 8 Servings
- 1 c Soft bread crumbs
- 2 c Green peppers; cut in strips
- 3 c Shredded cabbage
- 2 c Sliced cucumbers; halved
- 4 c Tomato chunks
- 1 c Diced celery
ONION SALAD DRESSING
- 1/2 c Chopped onion
- 2 ts Minced garlic
- 2 ts Dijon mustard
- 1 ts Grated lemon rind
- 1 ts salt
- 1/4 ts Oregano leaves; crushed
- 1/4 ts Ground black pepper
- 1/4 c Lemon juice
- 3/4 c Vegetable oil
In a 3-quart straight-sided glass bowl spread half of the bread crumbs.
Cover with half of the green peppers, cabbage, cucumbers, tomatoes, celery, and onion salad dressing.
Repeat layering using remaining bread crumbs, vegetables, and dressing.
Cover and refrigerate for several hours or overnight.
Sprinkle with chopped parsley just before serving, if desired.For dressing: In blender, place onion, garlic, mustard, lemon rind, salt, oregano, black pepper, and lemon juice.
Blend until pureed.
Very slowly add oil.
Continue blending until creamy and all of the oil is incorporated.
RANCH SALAD DRESSING
- 1 1/4 cups soy milk
- 1 pkg (10.5 or 12 ounce) silken tofu
Salad Dressing Mix
- 1 pkg (1 ounce) ranch dressing packet (I guess this is some sort mix that you can buy in the grocery store)
Put the soymilk, silken tofu and dressing mix into a blender container.
Whirl until well blended, scraping down sides if necessary.
Put dressing into a jar and store in the refrigerator.Yield: 2-1/2 cups (10 servings). Serving size: 1/4 cup. Per serving: 42 calories, 1 g total fat (0.1 g sat fat), 3 g pro, 4 g carb, 231 mg sodium, 0 mg cholesterol.
VEGAN CAESAR SALAD DRESSING
didn’t say that it had to be low calorie; this is the dressing for a “Vegan Caesar Salad”
(It is supposed to go on romaine lettuce, with croutons)
- 2 T blanched & ground almonds
- 3 cloves garlic, pressed or minced
- 3 T dijon mustard
- 3 T Brewer’s Yeast
- 2 T soy sauce
- 3 T lemon juice
- 1/4 c water
- 1 T olive oil
Combine almonds, garlic, mustard & yeast to make a paste, whisk in the remaining ingredients.Or put everything in a blender and process until smooth.
| broccomole Here is another Variation on a theme…
In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth.Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. |
Orange Tahini Dressing
A delightful light dressing that only takes a few minutes to make. Its
simplicity invites variation. Try adding 1 teaspoon chopped ginger and 1-2
teaspoons tamari. Or, add 2 teaspoons poppy seeds and 1/4 teaspoon
Chinese 5 spice powder.
2 tablespoons tahini
1/2 cup fresh orange juice
pinch sea salt
1 teaspoon grated ginger
1/4 teaspoon cinnamon
1 teaspoon dulse flakes
1/8 teaspoon curry powder
In bowl, add orange juice gradually to tahini, stirring after each
addition. Add salt. Dressing tastes fine as is, or add spices to taste.
Yields approximately 1/2 cup.
Marinara Sauce
(This is a rough description, you add ingredients to your taste)
To serve 8-16 (Makes a full blender container of sauce)
2-3 cups Sun Dried tomatoes, soaked in water for 2 hours (not oil packed, buy dried sun dried tomatoes)
8-10 fresh Tomatoes
Parsley
onion
garlic
fresh basil
oregano
sea salt
olive oil
If making this marinara sauce to use on zucchini ‘pasta’ that has been tossed in pesto sauce, this will make more than enough for 8 people as an entrée, and 16 people as a side dish.
For lasagna, a blender full of marinara should be just enough for one large lasagna, but have enough ingredients on hand to make a bit more sauce if you need to.
Cut up and blend the tomatoes in a blender. You should have approximately 3 cups of pureed tomato. Drain the sun dried tomatoes (save the liquid to thin the sauce later if you need to) and add enough of them to the tomato puree until the mixture is quite thick. Add the following to your liking: garlic, onion, a little olive oil, parsley, fresh basil, sea salt, oregano. (Add any other ingredients that you like in a tomato or marinara sauce, cut up olives would be nice.)
