Yield: 4 Servings
|1 cup||Cooked and drained white|
|2 tablespoons||Chopped fresh parsley|
|1 tablespoon||Snipped chives|
|1 tablespoon||Chopped fresh dill (or 1|
|¼ teaspoon||Salt (can eliminate this if|
|Using canned beans)|
|2 ounces||Non fat cream cheese|
|1 tablespoon||Fresh lemon juice|
|8 slices||Favorite bread (recipe|
|Recommends dark rye)|
|1||Cucumber, peeled and thinly|
Combine first 8 ingredients in a food processor and process until smooth. Taste for seasonings and add more herbs or lemon juice if necessary. Spread mixture on bread, top with cucumber, lettuce and sprouts. Put sandwiches together and slice.
From my "Best of Vegetarian Times" collection.
Posted by Posted by Posted by "Von Balson, Kathleen" <VBalson@...> to the Fatfree Digest [Volume 11 Issue 26], Oct. 26, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.