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Vegan Deli
Publisher: The Book Publishing Company
© 2001 by Jo Stepaniak
ISBN: 1570671095

Reprinted with permission from the author, Jo Stepaniak.

Read/Write Reviews

White Bean "Salmon" Spread (p. 108)
Makes 1 1/2 cups (2 to 4 servings)

Serve this attractive spread with toasted pita triangles and raw vegetables, or use it as a spread for bagels or bread.

Ingredients

  • 1 2/3 cups drained cooked white beans
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon crushed garlic
  • 1/4 teaspoon paprika
  • 1/4 cup minced fresh cilantro
  • Salt and pepper
  • Pinch of cayenne pepper

Directions

  1. Chop the beans in a food processor. Add the lemon juice, olive oil, garlic, and paprika, and whip into a smooth paste.

  2. Pulse in the cilantro and season with salt, pepper, and cayenne. Mix thoroughly. Serve at room temperature or chilled.

Tip

If fresh cilantro is not available, use 1 teaspoon dried dill or tarragon.

Nutritional Information

Per serving: Calories 182, Protein 8 g, Carbohydrates 26 g, Fat 5 g

 

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