* Exported from MasterCook *
Mint and Butter Bean Pate
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans butter beans -- (15 oz) drained
Grated zest and juice of 1 lemon
2 garlic cloves -- crushed
2 Tablespoons finely chopped fresh mint
4 Tablespoons olive oil
4 Tablespoons water -- (approx)
Salt and freshly ground black pepper
To garnish: -- Sprigs of mint
To serve: -- Pita bread triangles, Mixed salad leaves and cherry tomatoes
Place the butter beans and lemon juice in a food processor and blend until
smooth. Add the lemon zest, garlic, mint and olive oil, adjusting the
amount of water to give a smooth pate. Season to taste then spoon the
mixture into a serving dish or individual ramekins and garnish with mint
sprigs.
Serve butter bean pate with warm pita triangles and a salad garnish of
lettuce and tomatoes.
Makes 2 cups (serves 8 one-quarter cup servings)
Source:
"Mr. Falafel @ Veganfood blog"
S(Formatted by Chupa Babi):
"March 2013"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 216 Calories; 7g Fat (29.6%
calories from fat); 11g Protein; 29g Carbohydrate; 12g Dietary Fiber; 0mg
Cholesterol; 36mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 5704 0 0 0 0 0 0 0
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