2vegetariandipsservedwcruditesbaguettebread Recipes

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2 VEGETARIAN DIPS (SERVED W/CRUDITES & BAGUETTE BREAD)



2 Vegetarian Dips (Served W/Crudites & Baguette Bread) image

On our 2nd wedding anniversary 2 yrs ago, DH took me to a restaurant 1 hr outside of Reykjavik that specialized in lobster & a lovely view of the sunset over the Atlantic Ocean. We ate just 2 things - their lobster bisque & a pan filled w/sml lobster tails steamed in herbed garlic butter. BUT they served both w/assorted pesto & tapenade spreads to spread on baguette slices that were TDF wonderful. Since then I have been fascinated w/that genre & then I found these recipes in the *Almost Vegetarian* cookbook of the Australian Womens Weekly cookbook series. Since I now have lobster in my freezer, I wanted to preserve these recipes for spec occasions here at home. *Enjoy* !

Provided by twissis

Categories     Vegetable

Time 10m

Yield 16 1 tbsp servings, 16 serving(s)

Number Of Ingredients 13

3/4 cup sun-dried tomato (drained & chopped)
1/4 cup olive oil
1/4 cup capers (drained)
2 garlic cloves (crushed)
1 teaspoon lemon rind (grated)
1 tablespoon lemon juice
1 teaspoon fresh thyme (chopped)
1/2 cup sunflower seeds
5 ounces tofu (chopped)
1 tablespoon olive oil
2 1/2 teaspoons wheat germ
1/2 medium carrot (grated)
1 teaspoon fresh dill (chopped)

Steps:

  • FOR TOMATO CAPER TAPENADE: Process all ingredients till finely minced. Top w/a few extra capers as desired.
  • FOR TOFU PATE: Process half the seeds till finely ground. Add tofu, oil + wheatgerm & process till combined. Stir in remaining seeds, carrot + dill.
  • Serve w/carrot & celery sticks, snow peas & thin slices of baguette bread.
  • NOTE: Ea vegetarian dip mixture makes 1 cup or 8 1 tbsp servings & can be prepared 1 dy ahead of plan to serve.

Nutrition Facts : Calories 78.4, Fat 6.9, SaturatedFat 0.9, Sodium 119.1, Carbohydrate 3.1, Fiber 1, Sugar 1.3, Protein 2.1

BREAD AND BUTTER PICKLED VEGETABLES



Bread and Butter Pickled Vegetables image

Provided by Martha Stewart

Number Of Ingredients 7

1 1/2 cups white-wine vinegar
1/3 cup granulated sugar
1 tablespoon coarse salt
2 medium carrots, cut into 3-inch sticks
1 red bell pepper, cut into 3-inch sticks
1/2 English cucumber, cut into 3-inch sticks
1/2 teaspoon celery salt

Steps:

  • In a small saucepan, combine vinegar, sugar, salt, and 2 cups water. Bring to a boil over high heat, stirring to dissolve sugar and salt.
  • Divide vegetables and celery salt between 8-ounce mason jars and carefully pour hot brining liquid over vegetables. Cool to room temperature before serving.
  • Pickled vegetables can be stored in an airtight container in the refrigerator for up to 2 weeks.

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