1 tablespoon each of garlic powder, paprika, onion salt & oregano
1 teaspoon black pepper (or more to taste)
1 small onion, chopped (or more to taste)
2 small bell peppers, red or green, chopped (optional)
1 cup thinly sliced mushrooms (optional)
2 tablespoons olive oil (or more if adding the optional vegetables)
Put the sliced potatoes and spices
in a container with a tight-fitting lid. Shake for
30 seconds, until the potatoes are well coated.
In a large frying pan, sauté the onion,
bell peppers, and mushrooms (if using) in olive
oil about 7 to 10 min.
Mix in the spiced potato slices in the
frying pan. Toss well. Let sit for 10
to 15 min., browning over medium-low heat.
Do not stir. Flip over and let sit for another
10 min., or until both sides are crispy brown.
Then serve immediately.
"Cheezy" Garbanzo spread
Makes about 2 cups
1 15-ounce can garbanzo beans (chickpeas)
½ cup roasted red peppers
3 tablespoons tahini (sesame seed butter)
3 tablespoons lemon juice
Drain the garbanzo beans, reserving
the liquid, and place them in a food
processor or blender with the remaining
ingredients. Process until very smooth.
If using a blender, occasionally stop
to push down the bean mixtures with a
rubber spatula. The mixture should be
quite thick, but if blending is difficult,
add a tablespoon or two of the reserved bean liquid.
Serve on crackers or bread, in
casseroles, or as a delicious filling
for quesadillas.
Five-layer bean dip
Serves 4 to 6
1 16-ounce can, vegetarian refried beans
1 cup salsa, (use mild, medium, or hot)
1 cup canned or frozen (thawed) corn
1½ cups guacamole (or one to two ripe avocados, smashed)
1 cup vegan sour cream, try Tofutti
¼ cup chopped cilantro or scallions, if desired
In a small- to medium-sized serving
bowl, spread the refried beans on the
bottom and halfway up the sides of the bowl.
The next four layers can be added in
any order: salsa, corn, guacamole (or
smashed avocados) and vegan sour cream.
Sprinkle the top layer with chopped
cilantro or scallions if desired.
