| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Appetizers, Dips, Spreads & s, Vegan, Vegetarian |
12 |
servings |
INGREDIENTS
| 1 |
lb |
Carrots; diced |
| 1/2 |
lb |
Russet potatoes; peeled and diced (1 medium) |
| 2 |
c |
Fresh bread cubes; crusts removed |
| 2 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Fresh lemon juice |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Paprika |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Cayenne |
INSTRUCTIONS
Place the carrots and potatoes in a saucepan with enough water to cover,
and bring to a boil. Cook for 10-15 minutes, until very tender.
Drain well and transfer half to a food processor. Add the bread, oil, lemon
juice, garlic, cumin, paprika, coriander, salt, and cayenne, and process
until the bread is smoothly incorporated. Add the remaining carrots and
potatoes and pulse until finely chopped.
Serve at room temperature or chill before serving. May be refrigerated,
covered, for up to two days before serving. Garnish with mint or parsley
leaves.
Per serving: 127 Calories; 3g Fat (22% calories from fat); 3g Protein; 22g
Carbohydrate; 0mg Cholesterol; 376mg Sodium Food Exchanges: 1 Starch/Bread;
1/2 Vegetable; 1/2 Fat
NOTES : The lovely color and tantalizing flavor of this spread make it an
often requested appetizer. SErve with toasted baguette slices or crisp
sesame crackers. Per cookbook: 99 calories, 2.5g protein, 2.6g fat, 1.1g
fiber, 16.8g carbohydrate
Recipe by: The Vegan Gourmet, Susann Geiskopf-Hadler and Mindy Toomay
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Sep 7,
1999, converted by MM_Buster v2.0l.
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