White bean-and-herb sandwich
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooked and drained white beans (I used Great Northerns) |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | tablespoon | Snipped chives |
| 1 | tablespoon | Chopped fresh dill -or- |
| 1 | teaspoon | Dried dill weed |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 2 | ounces | Nonfat cream cheese |
| 1 | tablespoon | Fresh lemon juice |
| 8 | slices | Whole grain bread |
| 1 | Cucumber; peeled and thinly sliced | |
| Boston lettuce | ||
| Sprouts | ||
Directions
Date: Sat, 6 Apr 1996 17:51:11 -0600 From: joeanddi@... (Joe and Dianne Fago) Here's another recipe from the Vegetarian Times Special Issue 101 Low-Fat & Fast Meatless Recipes. It can be used for a sandwich or cracker spread or a dip with veggies. I made a double batch, so that there would be extra, and I'm glad that I did! After I mixed it up, I thought that it needed a little punch, so I added some minced garlic. I'm bad about adding garlic to everything that I can.
In a food processor, cimbine beans, parsley, chives, dill, salt, pepper, cheese and lemon juice; process until smooth. Spread mixture on 4 slices of bread; top with cucumber, lettuce and sprouts. Top with remaining bread.
Makes 4 sandwiches. Recipe from Vegetarian Times Special Issue 101 Low-Fat & Fast Meatless Recipes, pg. 67 Per serving: 261 cal., 12g prot., 6g fat, 39g carb., 13mg chol., 558mg sodium, 8g fiber. The fat is incorrect, because I substituted nonfat cream cheese for the low-fat cream cheese or goat cheese that it origionally called for.
FATFREE DIGEST V96 #96
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .