Tuesday June 7, 2005 5:00 to 6:00pm
Focus on: Vegetarian Kids
Hey mom, I want to be a vegetarian!
The Vegetarian Resource Group
The Vegetarian
Society Vegetarian Times
Vegetarian
Recipes
Hummus - Very Easy!
Adapted from Ina Garten's Barefoot Contesa Cookbook
- 2 cans (15 oz each) of chick peas reserve the liquid
- 4 cloves of garlic (or more or less to taste)
- 1/3 cup Tahini
- 1 1/2 t kosher salt
- Juice from two lemons
- pinch of cayenne pepper
Throw it all in the food processor and process until smooth
adding the reserved chickpea liquid as necessary for the desired
consistency.
Taste for seasoning and serve chilled or at room temp. Toasted
Pita Chips
Preheat oven to 425 degrees. Two pita rounds cut into 8 wedges
each and then split the pieces (pull the top from the bottom) so
that you have two wedges for each original wedge.
Toss with 1T Olive Oil and sprinkle with salt. Lay on a single
layer on a cookie sheet and bake in the oven for 7 to 10 minutes.
Keep an eye on them as the burn easily - I should know! Lentil Sprout Salad
Inspired by Mimi Clark - Moretown
- Sprouted French (blue) lentils (see below)
- 2 cups crunchy veggies chopped coarsely (I used yellow and
orange bell peppers and radishes - because I had them)
- Simple vinegar vinaigrette (your choice)
Combine the ingredients. Season with salt and pepper to
taste. Be sure to let it sit for a couple of hours in the
fridge before eating. Sprouted Lentils 1 cup of dried French
(blue) lentils you might be able to use the more common brown
lentils - I just used blue because that is what Mimi
recommended. Put them into a 1 quart glass jar with cheese
cloth covering the top secured by a rubber band. Add water
to the top of the jar and soak in water overnight. Drain
in the morning keeping the cheesecloth over the jar month.
For the next 24 hours, rinse the lentils about every 3 to 4
hours. When a little tail sprouts out to about 1/8 to 1/4
of an inch they are ready! Put them into the fridge until
you use them - but beware - they will continue to sprout so use
them quickly.
Upcoming Food Events
Wild
Edibles of Central Vermont: Walk and Lunch with
Russ Cohen June 12
Vermont Festival of the Arts - lots of culinary events!
Check it out.
Cooking classes at 1824
House with chef John Lumbra. |
