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6 Cards in this Set

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1/2 cup raw almonds
2 T. raw pine nuts
3/4 cup artichoke hearts, quartered
2 T. water
2 t. lemon juice
2 t. garlic, minced
1/4 t. sea salt
Begin by placing the almonds in a small bowl, cover them with water, place them in the refrigerator, and leave them to soak overnight to loosen their skins. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, place them on a towel, and set them aside to dry. In a blender or food processor, place the almonds and pine nuts, and process for 1-2 minutes to finely grind them. Scrape down the sides of the container, add the remaining ingredients, and process for 1-2 minutes to form a smooth puree. Taste and adjust seasonings, as needed. Transfer the mixture to an airtight container and store in the refrigerator. Serve as a dip or spread for vegetables, crackers, or breads, as a sandwich filling, or to add flavor to sauces, dressings, salads, grains, or other side dishes.
Yield: 1 1/4 Cups
1/3 cup walnuts
4 apples, peeled and cored
2 T. lemon juice
2/3 cup plain soy yogurt
2-3 T. prepared horseradish, to taste
salt and pepper, to taste
In a non-stick skillet, place the walnuts, and cook over medium heat for 3-4 minutes or until lightly toasted and fragrant. Remove from pan and set aside to cool. Meanwhile, grate the apples into a bowl, drizzle them with the lemon juice, and toss well to prevent the apples from turning brown. When the walnuts are cool, place them in a blender or food processor, and finely grind them. Add the walnuts and remaining ingredients to the grated apple and stir well to combine. Taste, season with a little salt and pepper, and add more horseradish if desired. Transfer the dip to a glass bowl. Serve with crackers, chips, sliced bread, or an assortment of raw vegetables.
Yield: 2 Cups
1 narrow loaf Italian bread
2 cups black olives, pitted
1/3 cup freshly chopped basil
1/4 cup shallot, diced
1/4 cup olive oil
2 T. capers
1-2 T. red wine vinegar, to taste
4 garlic cloves
Begin by slicing the loaf of bread into 1/2-inch thick slices and transfer the slices to a cookie sheet. Bake at 400 degrees for 3-4 minutes or until lightly browned, flip the slices over, and bake an additional 3-4 minutes or until lightly browned on the other side. Allow to cool slightly. Place the remaining ingredients in a food processor and process to a chunky puree. Transfer to a small bowl or crock and serve on a platter with the crostini. To store extra olivada, transfer to an airtight container, pour a thin layer of olive oil over the top, cover tightly, and store in the refrigerator for a month or more.
Variation: For an easy hors'doeuvre suggestion, spread the crostini with the olivada, and then decorate the tops with thinly sliced strips of roasted red pepper (store bought or see Recipe Archive), black olive slices, and basil leaves or parsley sprigs.
Yield: 1/2 cups olivada or serves 6-8 people
3 6-inch pitas, split in half and separated into 2 circles
olive oil
ground cumin
Cut each pita circle into 4 wedges and transfer to a cookie sheet. Brush the tops of each of the pitas with a little olive oil. Sprinkle the pitas, to taste, with the ground cumin and paprika. Bake at 400 degrees for 5 minutes or until crisp. Serve with your favorite vegetable dip.
Yield: 4 servings of 6 chips each
2 T. sesame seeds
3 cloves of garlic
1 - 1-inch piece ginger, sliced into 4 pieces
2 lbs. fresh spinach, long stems left intact and triple washed
3 T. tahini
1 T. tamari
1 T. toasted sesame oil
2 t. unbleached cane sugar
In a non-stick skillet, place the sesame seeds and cook over low heat for 2-3 minutes or until fragrant and lightly toasted. Remove them from the pan and set aside. Fill a large pot half full with water, and add the cloves of garlic and ginger. Bring the mixture to a boil, and allow to boil for 5 minutes. Fill a large bowl with cold water and 2 cups ice cubes, and set aside. Blanch the spinach, in batches, in the flavored boiling water for 1 minute. Immediately transfer the spinach to the bowl of ice water and allow it to cool. Remove 1 clove of garlic and 1 slice of ginger from the boiling water, set them aside, and either discard the remaining water or use it for soups or to cook with vegetables or grains.
Drain the spinach well, divide it into 3 equal portions, and straighten out the leaves of spinach. Using a sushi mat or a large piece of waxed paper, form each portion into a long log, and pull back on the mat to tightly pack the leaves. Cut each log into 1 1/2-inch pieces. Place the spinach bundles cut-side up on a platter and sprinkle them with the reserved toasted sesame seeds. In a blender or food processor, place the reserved garlic and ginger, the remaining ingredients, and process until smooth. Transfer the mixture to a small bowl. Serve the dipping sauce alongside the emerald bundles.
16 large button mushrooms (or other mushrooms of choice), washed well
3 T. olive oil, divided
8 oz. firm tofu, frozen, and thawed
1/4 cup onion, finely diced
1/4 cup celery, finely diced
1/4 cup green onion, thinly sliced
1 T. garlic, minced
1/2 t. dried thyme
1/3 cup breadcrumbs
2 T. nutritional yeast flakes
2 T. freshly chopped parsley
salt and freshly ground black pepper, to taste
Lightly oil (or spray with vegetable oil) a large baking dish and set aside. Remove the stems from the mushrooms, roughly dice the stems, and set aside. In a non-stick skillet, place 1 T. olive oil and the mushroom caps, and saute for 2 minutes per side. Remove the mushroom caps from the skillet, transfer to a large plate, and set aside. Using your fingers, crumble the thawed tofu into a small bowl and set aside. In the same non-stick skillet, saute the reserved mushroom stems, onion, celery, and green onion in the remaining olive oil, for 5 minutes to soften. Add the crumbled tofu, garlic, and thyme, and saute an additional 2-3 minutes or until the vegetables are tender. Remove the skillet from the heat, add the remaining ingredients, stir well to combine, and season to taste with salt and freshly ground black pepper. Fill the mushroom caps with warm filling, slightly mounding the tops, and place them in the prepared baking dish. Bake at 350 degrees for 10-15 minutes or until the mushroom caps are heated through and slightly browned on top. Transfer to a decorative platter for service and serve immediately.