Seasonal Starters

Vegetarian Times, Dec, 1998 by Karen Levin

Per Slice: 29 Cal.; 1g Prot.; 2g Total Fat (0 Sat. Fat); 3g Carb.; 0 Chol.; 59mg Sod.; 1g Fiber.

Provencal Bean Dip

MAKES 1 3/4 CUPS DAIRY-FREE

For a pretty presentation, spoon dip into a hollowed bell pepper or small head of red cabbage. Arrange large leafy lettuce leaves in a shallow basket. Place dip in center of basket and arrange crudites and Dread sticks attractively around dip.

1 small clove garlic, peeled
19-oz. can cannellini beans,
reserve 1/3 cup liquid, rinse
and drain
1/4 cup fresh basil leaves or 1 1/2 tsp.
dried basil
1 Tbs. rosemary infused olive oil
or extra-virgin olive oil plus
1/4 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. freshly ground black
pepper
Fresh vegetables and breadsticks

In food processor, mince garlic. Add beans, basil, oil, salt and pepper; process until well blended. Cover; chill at least 30 minutes or up to 8 hours. Serve dip at room temperature with crudites and bread sticks.

Per Tablespoon: 27 Cal.; 1g Prot.; 1g Total Fat (0 Sat. Fat); 4g Carb.; Chol.; 20mg Sod.; 1g Fiber.

Curried Chutney

MAKES 15 DAIRY-FREE

This chutney is ready in no time and is delicous served on slices of jicama or spread on crackers.

1/2 cup bottled mango chutney, large
pieces of mango chopped
1/2 cup finely chopped yellow or red
bell pepper
1 tsp. curry powder
1/8 tsp. cayenne pepper or to taste
1/2 cup diced baked tofu, hickory or
5-spice flavor
Crackers or jicama, sliced
15 blanched almonds, toasted
Finely chopped cilantro (optional)

In small bowl, combine chutney, bell pepper, curry powder and cayenne pepper; mix well. Stir in tofu. Cover and chill at least 30 minutes or up to 8 hours. Spread on crackers or jicama with chutney mixture; transfer to serving platter. Top each with an almond; sprinkle with cilantro if desired.

Per Serving: 35 Cal.; 2g Prot.; 2g Total Fat (0 Sat. Fat); 3g Carb.; 0 Chol,; 40mg Sod.; 1g Fiber.

[RELATED ARTICLE: Pasta with Herbs]

1 package any EDEN Ribbon Pasta
2 tablespoons EDEN Olive Oil
1 medium onion, chopped
2-3 cloves garlic, chopped
1 teaspoon dried rosemary, chopped
1 green or yellow pepper, chopped
1/2 pound mushrooms, sliced
2 medium zucchini, chopped
1 tablespoon dried basil
1-14.5 oz. can EDEN Diced Tomatoes
1-15 oz. can EDEN Crushed Tomatoes
1/2 cup EDEN Mirin
sea salt to taste

Cook pasta according to package directions; set aside. Heat oil, saute onion, garlic and rosemary for 3 minutes. Add green pepper, mushrooms, zucchini, and saute 3 more minutes. Add basil, diced tomatoes, crushed tomatoes, mirin, and simmer 5 minutes. Salt to taste and serve over pasta.

Karen Levin is a Chicago-based food writer.