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You are here: Seasoned Cooking » All Issues » May 2000 Issue » This Article » Page 2

May 2000 Issue

Vegetarian Fast Food

by Victoria Smith

Table of Contents | Single-page view

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Cucumber Spread

1 lb. creamed cottage cheese
1 three-oz. package softened cream cheese
1 6 oz. package green onion dip mix
1/2 cup minced cucumber
1/2 cup minced watercress

Blend the cottage cheese and cream cheese until thoroughly combined. Blend in the remaining ingredients. Chill. Serve on thin Pepperidge Farm Goldfish crackers.

Yields: About 2 cups of spread
Preparation Time: About 10 minutes

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Beany Vegetarian "Meatballs"

1 (10 1/2 oz.) can of natural onion bean dip
1 cup shredded carrots
1 cup uncooked rolled oatmeal
1 (16 oz.) jar of natural spaghetti sauce -- meatless
In a bowl, combine and mix the bean dip, carrots, rolled oats, and 2 teaspoons of the spaghetti sauce. Grease your hands lightly and form the mixture into 2" balls. Place the balls in a baking dish. Bake at 350F for 30 minutes. Remove from the oven and top with the remaining spaghetti sauce. Bake for an additional 15 minutes. Serve with spaghetti or in sandwiches.

Yields: 16 "meatballs"
Preparation Time: About 45 minutes

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Sour Cream Cole Slaw

1 cup sour cream
2 tablespoons sliced green onion (approximately)
2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
Small head cabbage, shredded (about 7 cups)
Combine the first 6 ingredients and mix well. In a large bowl, gently toss the cabbage and sour cream mixture. Cover. Chill 1 to 2 hours.

Yields: 6 to 8 servings
Preparation Time: 2 hours and 10 minutes

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