| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegetarian | Sandwich | 4 | Servings |
INGREDIENTS
| 1 | c | Cooked and drained white beans (I used Great Northerns) |
| 2 | tb | Chopped fresh parsley |
| 1 | tb | Snipped chives |
| 1 | tb | Chopped fresh dill -or- |
| 1 | ts | Dried dill weed |
| 1/4 | ts | Salt |
| 1/8 | ts | Black pepper |
| 2 | oz | Nonfat cream cheese |
| 1 | tb | Fresh lemon juice |
| 8 | sl | 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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