Receipies

Publisher: ZZZ Unknown

Page 17

STARTERS
Apricot Basil Mayonnaise Adapted through creative experimentation
1/2 cup chopped dried apricots 1/2 cup boiling water 1/4 cup egg substitute Zest of about 1/2 lime (1 teaspoon) Juice of 2 limes (1/4 cup juice) 2 cloves garlic, cut in half Small handful sweet Italian basil leaves (about 1/2 cup) 1/4 tsp freshly-ground black pepper 1/4 tsp salt 3/4 cup olive oil
Place apricots in a small bowl and cover with the boiling water. Let cook to room temperature. Drain off any water. Process the cooled apricots, egg substitute, lime zest and juice, garlic, basil, pepper, and salt in
a food processor or blender until smooth-stop to scrape down the sides of the container once
or twice as necessary. With the cover on and the processor running, gradually add the olive oil in a thin stream through
the top passageway and process until the mayonnaise is smooth and creamy. Serve at room temperature or chill. Refrigerate for up to two weeks.
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Mung Bean/Herb Spread
From http://www.ayurbalance.com.
1/2 cup mung dhal 2 Tbsp almond butter or tahini 1 tsp minced ginger 1 Tbsp chopped fresh parsley 1 Tbsp chopped fresh basil 1 Tbsp mild olive oil 1/4 tsp ground cumin Rock salt to taste 1 Tbsp lemon juice Fresh-cracked black pepper to taste or large pinch sweet paprika 1-2 Tbsp water if needed
Heat a skillet and dry-roast the mung dhal until golden brown, about 10-12 minutes. Stir constantly to toast all sides and prevent burning. Grind to a coarse flour in a spice-mill. Combine all the ingredients in a food processor and process to a smooth, spreadable paste,
adjusting the water as necessary. Tastes excellent on crisp toast or crackers, on flatbread wedges or as a dip for vegetables. Note: If using garlic, add one medium clove, peeled, to the ingredients.
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