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POPSRoasted Eggplant-Almond Dip
Preheat oven to 425F. Wash the eggplant and prick it all over with a fork. Place it in a pan and roast it until completely collapsed and charred-looking on top, about 45 minutes. (You can also cook it on a grill, turning regularly, until charred all over and soft.) Remove from oven and set aside to cool. Once the eggplant is cool, scoop out the flesh and put it into a medium-sized bowl. If there are lots of large seeds, separate and discard them. Mash the flesh with a fork until a coarse puree is formed. Heat a small frying pan and add the almonds and mustard seeds. Toast them for about 2 minutes or until the seeds begin to pop. Add the onion, chile, and ginger and cook on medium for a few more minutes. Transfer to a small blender, add the garlic, lemon juice, soy yogurt, and two tablespoons of water, and puree. Add the almond puree to the eggplant. Season to taste with cayenne and salt. Serve with raw vegetables or bread such as pitas or naan. Makes 4 appetizer-sized servi
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POPSHerbed Veggie Pate Author's note: This delicious pâté (high-fat versions of which are for sale in most health food stores) is versatile and very easy to make. It makes an excellent spread on celery sticks, crackers, rye crisp, melba toast, regular toast, bruschetta, or pita crisps ; an elegant starter when served with crusty French bread on a bed of lettuce; or scrumptious sandwich material
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POPSWhite Bean and Roasted Veggie Spread This would not clip properly. This is how the ingredients list should look: White Bean and Roasted Veggie Spread 1 red pepper, destemmed, deseeded, and quartered lengthwise 1 medium onion, sliced 1/2-inch thick 3 cloves garlic, peeled 1 - 15 oz. can cannellini or Great Northern beans, drained and rinsed 3 T. freshly chopped parsley 2 T. lemon juice 1/2 t. salt 1/4 t. pepper
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