| 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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