(Makes 2 Servings)
2 tbsp unsalted butter
1 cup celery leaves, chopped
1 small onion, chopped
1/2 cup fresh parsley, chopped with tough stems removed
1 cup of peeled and diced potato
3 cups vegetable or chicken stock
1/2 cup dill sprigs, tough stems removed
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1 can (19oz) white kidney beans, drained and rinsed
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp dried oregano, crumbled
1 clove garlic, pressed
1/2 tsp salt
1/4 tsp pepper
Handful of freshly chopped parsley
Place all ingredients in a blender or food processor and blend until smooth. Transfer to a nice serving dish, sprinkle with parsley and serve with cut up raw vegetable sticks and pita bread.
(Serves 4 to 5 people)
1 lb spaghetti
2 cups spinach
1 cup vegetable broth
1/2 cup grated Parmesan cheese
1/4 cup butter
1/2 cup milk
(Makes about 5 burgers)
1 tart apple, grated
1 cup onion, minced
2 cups cooked brown rice (or white)
2 cups bread crumbs
1 green pepper, seeded and finely chopped
1 tbsp fresh ginger, minced
6 tbsp rolled oats
2 Tbsp vegetable oil
1/4 tsp salt
Black pepper
1 1/4 cups of unbleached all-purpose flour
1/2 cup butter, unsalted
1 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1 cup flaked coconut