Main
Cooking Systems
Life Changers
Cookware Articles
Health Articles
Products
Warranty
Career Opportunity
New Owners
Cooking Tips
Common  Mistakes
Monthly Newsletter
Testimonials
Recipes
Dinner Presentation
Cookbooks
Cooking School
HEALTHY FUTURE
Whole Foods & Nutrition
Vegan- Vegetarian Diet
Organic Foods
Healing & Wellness
Photo Album
 
Appetizers & Dips
Hummus
Roasted Eggplant dip
Tofu Spinach Chestnut Dip
Sunflower Garlic Veggie Dip
Salsa
Guacamole
Dolmas
Red Pepper Bean dip

Hummus

  • 1 (15-ounce) chick-peas (garbanzo beans)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini (sesame butter)
  • 1 clove garlic, minced cone #1
  • 1/4 teaspoon sea salt (optional)


Cook soaked ( I soak my beans overnight in water) chick-peas in  3 quart with lid for 2 hrs. then drain the chick-peas, reserving 1/4 cup of the liquid.   Rinse and drain the chick-peas. In a blender or food  processor, blend or process the reserved liquid, chick-peas, lemon juice, tahini and garlic until smooth and creamy. If desired, salt to taste. Makes 1 1/2 cups; 12 servings. Note: Serve hummus with pitta bread wedges, corn chips or baguette slices.

Hummus #2

 ingredients
  • 15 oz / 430 g can of chick peas (garbanzos), strained
  • 1/5 cup / 1.5 oz tahini (sesame seed paste)
  • 1 clove garlic
  • ½ - 1 t salt
  • 1 fl oz / 30 ml lemon juice (about ½ of a med. sized lemon)
  • 2.5 fl oz / 70 ml cold water
  • 2-4 T olive oil (optional)
  • a pinch or two of dried or fresh parsley flakes (optional)
  • a few sprinkles of paprika (optional)
  • 3-6 rounds of pita bread
method
combine chick peas, tahini, garlic, salt, and lemon juice in a food processor. process on high for 3 minutes, adding water as needed. spoon out into a large dinner plate and spread evenly. chill. optional: garnish with olive oil, parsley, and paprika.

Roasted Eggplant Dip

  • 1 pound eggplant
  • 1 large clove garlic, thinly sliced
  • 1 bay leaf 
  • 2 sprigs fresh oregano 
  • 1/4 cup silken tofu
  • 2 teaspoons lemon juice 
  • 1 teaspoon chopped fresh marjoram 
  • 1 teaspoon chopped fresh parsley 
  • Salt 
  • Black pepper
Cut slits in the eggplant and stick the garlic slices into the slits. Place the eggplant, bay leaf and oregano in the 11 inch skillet or electric oil core skillet. Cook on Med.  drop temp when clicking occurs. cookin time 20-25 min. Discard the bay leaf, oregano and any liquid. When the eggplant is cool enough to handle, scrape the flesh and garlic into the bowl of a food processor fitted with the steel  blade; discard the skin. Add the tofu, lemon juice, marjoram and parsley. Process until smooth. Add salt  and pepper to taste.
               Makes 1 1/4 cups; serving size 1 tablespoon.
 
 

Tofu Spinach Dip

  •  2 (10 ounce) packages frozen chopped spinach
  • Or Steam Fresh spinach to equal portion
(place 2 cups of fresh spinach- sprinkle with 2 T. of water in 11 inch  skillet cook on med low for 8 min.) 
  • 1 3/4 cups tofu
  • 3/4 cup Vegan mayonnaise or low fat mayo.
  • 1 envelope vegetable soup mix
  • 1 (8 ounce) can water chestnuts, drained and  chopped
  • 2 tablespoons chopped green onion


Squeeze excess liquid from the spinach. In a large bowl, stir together the tofu (until crumbly), Vegan  nayonnaise and soup mix. Then stir in the spinach, water chestnuts and green onions. Cover and chill in the refrigerator about 2 hours. Stir before serving.
               Makes 5 cups; 40 servings.

Creamy Sunflower seed Garlic Dip

  • 1 1/2 cups of raw sunflower seeds (shelled)
  • 3 cloves of fresh garlic
  • 1  1/2 c water
  • 2 T realsalt
  • 1/4 c raw apple cider vinegar 
  • 4 T. your favorite fresh herbs ( cilantro, dill, taragon)


In a blender add sunflower seeds garlic water Blend well 5-7 min. until creamy you might need to add more water if you want to make a salad dressing instead of a dip. Add vinegar, salt, herbs. You can make a great sesame dip too! Just replace the sunflower seeds for sesame seeds. 
 
 

Garden Fresh Salsa

  •  5 lg Tomatoes; seeded & coarsely  chopped
  •  1   serrano or jalepeno chile pepper;  seeded & chopped 
  •  1/3 c  Chopped green onions  cone # 2 on Saladmaster machine
  •  1 clove of garlic minced  cone#1
  •  4 tb Chopped fresh cilantro 
  •  1 can of green chile's chopped 
  •  2 tb Lime or lemon  juice 
  •  1/4 ts Salt & black pepper
 Combine all ingredients; mix well. Cover  refrigerate until serving time.

Guacamole

  • 2 ripe avocados
  • 1 small onion cone # 2
  • 1 clove garlic
  • 1 small tomato
  • 1 1/2 Tbsp lime juice (or juice of 1 fresh lime)
  • salt and pepper to taste


Peel avocados and remove the pit 
Peel and mince the onion and the garlic
Chop the tomato.
Mash the avocado in a bowl (fun for the kids) and then stir in the remaining ingredients.
Serve cold with tortillas
 
 

STUFFED GRAPE LEAVES (dolmas) 

Cinnamon and mint seasoning make this version of a popular eastern Mediterranean food typically Lebanese.
• 1 lb. fresh tender grape (vine) leaves  found in a jar on pickle isle of markets
• 2 cups quinoi or basmati rice 
• 2 whole garlic cloves 
• 8 garlic cloves crushed with salt 
• 1/2 cup lemon juice 
• 1 1/2 tsp. salt 
• 1/2 tsp. pepper 
• 1/2 tsp. cinnamon 
• 1 medium sized tomato, chopped (optional) 
• 1 tsp. dried mint (or chopped fresh mint)
• 1/3 c pine nuts 
 Cook Basmati rice in traditional way in 1 qt or 2qt pan with cover.   Mix  cooked rice with chopped tomato, salt, pepper, cinnamon., mint, pine nuts. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar.

 Use steamer basket with 3 qt- cook  until grape leaves skins are tender 20-35 min
Sprinkle with lemon juice, minced garlic and dried mint. Simmer few more minutes.
 
 

Red Pepper and Bean Dip

ingredients
1 bottle roasted red capsicum, drained.
1/3 cup fresh parsley leaves
2 T lime juice
1 T extra-virgin olive oil
½ t salt
½ t ground cumin
2 garlic cloves, crushed
1  oz can cannellini beans or other white beans, rinsed and drained or(soak & cook beans)
½ t minced seeded jalapeno pepper
sliced jalapeno pepper (optional)
 

method

chop red capsicum to measure ¼ cup; set aside. place remaining capsicum, and the next 7 ingredients (beans) in a food processor, and process until smooth. spoon mixture into a bowl; stir in reserved ¼ cup capsicum and minced jalapeno. cover and chill. garnish with a sliced jalapeno, if desired. 

M. Isis Israel - Authorized Direct Dealer 
Northern California 
Foodture - Food for a Future 2005 ©