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FareShare Gazette -- June 2006 Recipes

This FareShare Gazette -- June 2006 Recipes recipe uses Mild White Onion, Cream Cheese At Room Temperature, Curry Powder, Roasted Red Peppers Packed In Water, and Fat Free Sour Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 4 oz
• 1 tsp
• 15 oz
• 1 cup
• 1/2 tsp
• 1/8 tsp
• 1/8 tsp
• 1 1/2 tbsp
• 1 tsp
• 1/4 tsp
• 2 tbsp
• 1/4 tsp
• 2 tbsp
• 6 tbsp
• 1/4 tsp
• 1/8 tsp
• 60 g
• 1 cup
• 1/4 cup
• 1 1/4 cup
• 1/2 cup
• 1 tsp
• 1 tbsp
• 1/3 cup
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   1. Combine all the ingredients except the parsley sprig in the container of an electric blender. Cover and whirl until thoroughly blended and smooth.

2. 2

   2. Taste and adjust the seasoning if necessary. Transfer to a serving bowl.

3. 3

   Cover and chill.

4. 4

   3. Garnish with the parsley sprig and serve with crackers or crisp raw vegetables.

5. 5

   In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth. Season to taste with salt and black pepper.

6. 6

   In a non-stick skillet add TVP and all spices.

7. 7

   Mix well over medium heat.

8. 8

   Add vinegar and gently saute for 1 minute more.

9. 9

   Add in sweetener.

10. 10

    Whisk egg replacer and water in separate bowl, then rapidly stir all together.

11. 11

    Can be served wrapped in corn or flour tortillas, as a filling for tamales or mix with black beans and corn, salsa and soy cheddar cheese for tacos or, for tostados with grilled green or red bell peppers (or chili peppers for extra heat).

12. 12

    Finely chop mint leaves.

13. 13

    Wash strawberries, cut top and dice them.

14. 14

    In a bowl, mix them with lemon juice and mint.

15. 15

    Marinate for about 15 minutes.

16. 16

    Whisk whipping cream until firm. Add sugar a little at a time, still whisking.

17. 17

    Place strawberries in highball glasses (or individual dishes) and spread cream on top of them.