SAVORING the MOMENT

Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom.

By your own efforts, waken yourself, watch yourself, and live joyfully.
-- The Dhammapada

Why not make a daily pleasure out of a daily necessity?
-- Peter Mayle

Saturday

More Vegan Apps


Do you feel stuck when it comes to vegan appetizers, perhaps because your parents' coffee table was always laden with cheese and crackers and clam dip and chips whenever guests arrived?

Well, there are a LOT of yummy spreads to serve with raw veggies and bread/chips/crackers to start a vegan dinner party with panache. For instance:

#1. Most everybody loves hummus. I like to lighten and liven up the classic version by adding well steamed carrots to the food processor along with the garbanzo beans, lemon juice, tahini, garlic, parsley, and salt. A little cumin and cayenne are always welcome, too.

#2. Dried tomatoes in a jar are delicious mushed up with garlic and green herbs. Parsley works fine, but I love using mint, rosemary and a small amount of chile flakes. The result is a little bit tangy, a little bit sweet, and a little bit spicy.

Serve the two together for a nice color and flavor contrast.

You may come to love these two spreads so much that now and then graduate from appetizer status to become lunch or dinner unto themselves.

Blessings and bon appetit!


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