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| Lentil Spread With Whole-Grain Crackers Recipe |
Category: Snacks / Sandwich
Rating:
N/A
Servings: 10
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Ingredients
1 safflower oil -- for coating
1 pan
1/2 cup minced onion
1/2 cup minced mushrooms
1/4 cup grated carrots
2 tablespoon minced garlic
1 teaspoon olive oil
1/3 cup white wine
2 cup cooked lentils
1 cup whole wheat or rye bread
1 crumbs
1 tablespoon minced fresh basil leaves
1/4 teaspoon nutmeg
1/4 teaspoon cumin
1/4 teaspoon curry powder
1 tablespoon low-sodium soy or tamari
1 sauce
1 safflower oil -- to coat
1 baking sheet
1/4 cup tahini
1 tablespoon molasses
1/4 cup nonfat milk or nonfat plain
1 yogurt
1 1/4 cup whole-wheat pastry flour
1 whole-grain crackers
Cooking Directions:
1. Preheat oven to 400 degrees F. Lightly oil a 2-quart loaf pan.
2. In a large skillet over medium-high heat, saute onion, mushrooms, carrots, and garlic in olive oil and wine until soft (about 10 minutes). Remove from heat.
3. Stir in lentils, bread crumbs, basil, nutmeg, cumin, curry powder, and soy sauce. If mixture is too dry to form a ball, add a bit of water; if runny, add more bread crumbs. Press into prepared loaf pan. Cover with aluminum foil and bake for 45 minutes. Serve with Whole-Grain Crackers.
~---- Whole-Grain Crackers -----
1. Preheat oven to 400 degrees F. Lightly oil a large baking sheet.
2. In a large bowl combine tahini, molasses, and milk, mixing until smooth and creamy. Stir in flour to form a soft dough.
3. Lightly flour a work surface and roll out dough. Cut into cracker shapes or rounds about 1/16 inch thick. Poke each cracker several times with a fork-the holes keep it from curling as it bakes. Place on baking sheet and bake for 5 to 8 minutes. Watch carefully: They tend to brown quickly.
Makes approximately 2 dozen crackers.
Recipe By : the California Culinary Academy
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
sandwich,snacks,vegetarian
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