My friend sent me this. Does anyone have an idea how to replace the egg whites?
* 3 parts Pisco(it is from Peru, a kind of brandy like alcohol)
* 1 part lemon juice
* 1/2 egg white
* crushed ice
Mix in a blender and add a drop or two of Angostura bitters.
I'm thinking about making hot artichoke and spinach dip.. All the recipes I've
come across use canned artichoke hearts. I have 2 fresh artichokes in my fridge
and would love to use those up. Is that possible? If so, how the heck do I get
the hearts out??? I'm talking detailed instructions here, people. If that's not
really possible, where can I find artichoke hearts that aren't marinated? That
seems to be all I come across and it gives the dip a strange taste.
I make this a lot for potlucks! :) It's really easy to make.
I believe the original recipe (from an newspaper article many years ago) had onions and tomatoes in it, but as I detest onions and only like tomatoes sometimes I switched that up to no onions and green bell pepper instead of tomato. The recipe also originally called for cheese but I leave that part out now that I am a vegan. I suppose you could add 1/2 cup cubed vegan cheddar or vegan jack cheese if you want. I personally find vegan cheddar to be nasty, but to each their own! :)
I don't really pay attention to the measurement for cups of rice or for beans either. Sometimes I double the recipe if I am going somewhere where there will be a lot of people. It's wicked easy to make this salad and it's really good too.
Black Bean and Rice Salad
2 cups cooked rice, cooled to room temperature
1 cup cooked or canned black beans
1 green pepper
1 tablespoon fresh cilantro
1/4 cup prepared Italian dressing
1 tablespoon lime juice
Combine rice, beans, green pepper, cheese and cilantro in a large bowl. Pour dressing and lime juice over the rice mixture; toss lightly. (Can serve this on lettuce leaves) Makes 4 servings.