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<div style="text-align:left;">I was always a pretty good veggie and grain eater, but always as side dishes, never as the main course. I found a pretty good website today for recipes, <a href="http://www.vegweb.com" target="_blank">www.vegweb.com</a> although I'm sure you guys have others you like too. Please post....this is fun! Tonight's foray into veggiedom was a modification (most of my concoctions are) on stuffed peppers: barley, quinoa, mushroom, onion, garlic and spices with a little tomato sauce stirred in because I added too much thyme. I use red peppers cuz I don't like green ones, and pulled it out 5 minutes before it was done to sprinkle a little parmesan/asiago blend on top. Mmmmm.....drewl.....<br><br>
I also made this for an appetizer and I'm going to try it as a spread for my veggie burger tomorrow. Modifications from the original recipe are noted.<br><br><span style="color:#FF6600;"><b>Garbanzo and Sun Dried Tomato Tasty Spread</b></span><br><br>
This is a light and tasty spread for eating with some fresh veggies<br><br>
1 can chickpeas, drained (save 1/4 cup of the liquid)<br>
2 cloves garlic, chopped<br>
1/2 cup sun dried tomatoes (soak in warm water if they are dried to plump them up)<br>
1/2 tablespoon balsamic vinegar<br>
1/2 teaspoon dried basil (I used fresh, about 3 leaves, nice flavor)<br>
1/2 cup walnut halves (I skipped this) chopped<br><br>
Place everything except the chickpea liquid into the bowl of a food processor. Pulse 5-6 times until mixed and chunky. You can pulse it more if you want something more spreadable, that's what I did.<br><br>
If it is really crumbly and you don't like that, add a little of the liquid at a time, mixing it in until you get the texture/consistency you want.<br><br>
Eat with some raw veggies as a snack or put on a sandwich! Tonight I had this with Trader Joe's Spicy Flaxseed Tortilla Chips and I also tried a little piece of Soy Flour Pita with it too. YUMMERS!<br><br>
This is SO much fun!!! <img alt="hello2.gif" src="http://files.kickrunners.com/smilies/hello2.gif"></div>
I also made this for an appetizer and I'm going to try it as a spread for my veggie burger tomorrow. Modifications from the original recipe are noted.<br><br><span style="color:#FF6600;"><b>Garbanzo and Sun Dried Tomato Tasty Spread</b></span><br><br>
This is a light and tasty spread for eating with some fresh veggies<br><br>
1 can chickpeas, drained (save 1/4 cup of the liquid)<br>
2 cloves garlic, chopped<br>
1/2 cup sun dried tomatoes (soak in warm water if they are dried to plump them up)<br>
1/2 tablespoon balsamic vinegar<br>
1/2 teaspoon dried basil (I used fresh, about 3 leaves, nice flavor)<br>
1/2 cup walnut halves (I skipped this) chopped<br><br>
Place everything except the chickpea liquid into the bowl of a food processor. Pulse 5-6 times until mixed and chunky. You can pulse it more if you want something more spreadable, that's what I did.<br><br>
If it is really crumbly and you don't like that, add a little of the liquid at a time, mixing it in until you get the texture/consistency you want.<br><br>
Eat with some raw veggies as a snack or put on a sandwich! Tonight I had this with Trader Joe's Spicy Flaxseed Tortilla Chips and I also tried a little piece of Soy Flour Pita with it too. YUMMERS!<br><br>
This is SO much fun!!! <img alt="hello2.gif" src="http://files.kickrunners.com/smilies/hello2.gif"></div>