Contributed by: Chris WebAdmin. of RecipesNow.com
Short on time... money... and kitchen expertise? Fret no more. Delicious relief is in your hands!
For the health-conscious collegian, The Starving Students' Vegetarian Cookbook is the only guide you need. You'll find selections ranging from Almond Asparagus to Southern-Style Pasta to Pumpkin Pudding-and be totally surprised by a noncarnivorous lifestyle that's amazingly varied, tasty, and nutritious.
Diversity! Select from a delightful potpourri of veggie meals that are:
- Simple, easy to make, and use the fewest amount of pots possible
- Quick to cook-many done in fifteen minutes or less
- Perfect for microwave, hot plate, stove top, or toaster o6en
- Cheaper than your wildest dreams!
Delicious Dining Without Fur Or Feathers
Meatless need not mean tasteless. And with this indispensable vegetarian chef's ai$ you'll be feasting on delectably nutritious, flesh-free meals the whole semester, the cheap 'n' easy way, made famous by the original, bestselling The Starving Students' Cookbook. Before you know it you'll be making:
- Apple Berry Pancakes - Twice Is Nice Stew - Quick-Fix Tomato Soup - Caribbean Red Beans and Rice - Sweet Pepper Fajitas - Mocha Cappuccino Freeze... and much more!
With The Starving Students' Vegetarian Cookbook, you'll never go hungry again.
- 1 15-oz. can garbanzo beans, drained
- 3 tablespoons lemon juice
- 1/4 cup tahini sesame paste (or make your own with 1/4 cup toasted sesame seeds mixed with 2 tablespoons olive oil)
- 1/4 teaspoon ground cumin
- 2 garlic cloves cut into thirds
Requires a blender, takes 5 minutes.
Place all ingredients in the blender and cover.
Blend on high until smooth and heavy in consistency.
Delicious served with Toasted Pita Bread:
Toast pita is toaster oven or oven until golden. Tear hot pita bread into large chunks.
Spread with hummus and enjoy!
© 2001 by Dede Hall
© 2001 by Time Warner Bookmark
Serving Size: Makes 4 cups