| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Appetizers, Spreads, Dips, Snacks, Vegetarian |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 1 |
|
Onion, finely chopped |
| 1 |
c |
Celery, diced |
| 1 |
|
Green bell pepper, diced |
| 1/2 |
c |
Carrot, diced |
| 2 |
|
Garlic cloves, minced |
| 2 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Ground cumin |
| 1 |
tb |
Soy sauce |
| 3 |
c |
Cooked white beans |
INSTRUCTIONS
Place the water in a saucepan, add all the vegetables & the garlic.
Cook stirring occasionally, for 15 minutes. Stir in the curry powder,
cumin & soy sauce, mix well. Remove from the heat. Add the beans; mix
well.
Place the mixture in a food processor or blender & process briefly
until chopped but not pureed. Chill.
"The New McDougall Cookbook" Posted by Sue Smith
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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