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CATEGORY CUISINE TAG YIELD
Grains, Dairy Vegetarian Sandwich 4 Servings

INGREDIENTS

1 c Cooked and drained white
beans I used Great
Northerns
2 T Chopped fresh parsley
1 T Snipped chives
1 T Chopped fresh dill -or-
1 t Dried dill weed
1/4 t Salt
1/8 t Black pepper
2 oz Nonfat cream cheese
1 T Fresh lemon juice
8 Whole grain bread
1 Cucumber, peeled and thinly
sliced
Boston lettuce
Sprouts

INSTRUCTIONS

Date: Sat, 6 Apr 1996 17:51:11 -0600  From: joeanddi@aristotle.net (Joe
and Dianne Fago) Here's another  recipe from the Vegetarian Times
Special Issue 101 Low-Fat & Fast  Meatless Recipes.  It can be used for
a sandwich or cracker spread or  a dip with veggies. I made a double
batch, so that there would be  extra, and I'm glad that I did! After I
mixed it up, I thought that  it needed a little punch, so I added some
minced garlic. I'm bad  about adding garlic to everything that I can.
In a food processor, cimbine beans, parsley, chives, dill, salt,
pepper, cheese and lemon juice; process until smooth.  Spread mixture
on 4 slices of bread; top with cucumber, lettuce and sprouts. Top  with
remaining bread.  Makes 4 sandwiches.  Recipe from Vegetarian Times
Special Issue 101  Low-Fat & Fast Meatless Recipes, pg. 67 Per serving:
261 cal., 12g  prot., 6g fat, 39g carb., 13mg chol., 558mg sodium, 8g
fiber. The fat  is incorrect, because I substituted nonfat cream cheese
for the  low-fat cream cheese or goat cheese that it origionally called
for.  FATFREE DIGEST V96 #96  From the Fatfree Vegetarian recipe list.
Downloaded from Glen's MM  Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 143
Calories From Fat: 5
Total Fat: <1g
Cholesterol: <1mg
Sodium: 199.6mg
Potassium: 306.8mg
Carbohydrates: 28.4g
Fiber: 2.1g
Sugar: 1.9g
Protein: 6g


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