Italian Mushrooms

• 1 lb. fresh mushrooms
• 1 (10 oz.) can tomato juice (unsalted)
• 1 c. tomato puree (unsalted)
• 2 tbsp. herb vinegar
• 1 tsp. dehydrated onion flakes
• 1/8 tsp. garlic powder
• ½ tsp. dried salad herbs
• 1/8 tsp. oregano
• ¼ tsp. tarragon
• 2 tbsp. frozen unsweetened apple juice concentrate

Wash mushrooms; remove stems. Set aside in large mixing bowl. Mix rest of ingredients well. Add mushrooms to marinate overnight, stirring occasionally. Serve with toothpicks.

Eggplant Guacamole

• 1 medium eggplant
• 1 tsp. taco sauce
• 1 small tomato
• 1 (16 oz.) loaf sourdough bread, sliced
• 1 small onion
• Juice of 1 lemon
• 1 tbsp. yogurt

Peel, cut up and steam eggplant until tender. Peel tomato. Grate onion. Mix eggplant, tomato, and onion with taco sauce, lemon, and yogurt. Blend until mixture will spread. Serve with toast rounds made of sourdough bread.

BBQ Shrimp

• 1 lb. medium cooked shrimp
• 6 oz. tomato puree (unsalted)
• 4 oz. tomato or V-8 juice (unsalted)
• ¼ tsp. dry mustard
• 1/8 tsp. garlic powder
• 2 tbsp. rice vinegar
• 3 tbsp. rum
• 1 tbsp. grated onion

Clean shrimp and set aside. Mix all ingredients in a small saucepan. Simmer 10 minutes. Refrigerate until chilled. Serve shrimp on toothpicks.

Roast Beef Wraps with Horseradish-Mustard

For the horseradish-mustard sauce:

1 tablespoon freshly grated horseradish
1/4 teaspoon Dijon mustard
2 tablespoons non-fat sour cream
pinch sugar
salt to taste

For the wrap:

1 large flour tortilla
3 ounces sliced, lean roast beef tenderloin, from the deli
1 lettuce leaf, green leaf, bibb or romaine, shredded
1 large slice of ripe tomato, sliced very thin

For the horseradish-mustard sauce:
1. In a small mixing bowl, combine the horseradish, mustard, sour cream, sugar and salt.

For the wrap:
2. Lay the tortilla out and spread 1 tablespoon of the sour cream mixture in the center. Place the roast beef on the tortilla and spread the remaining sour cream mixture on top of the beef. Sprinkle the shredded lettuce on the tortilla and top with a tomato slice. Tightly roll the tortilla into a cylinder, ending with the seam side down.
(The wrap can be stored in the refrigerator for up to 3 days.)

3. Cut the wrap in half on the diagonal and serve.

Broccoli Dip

1 cup cooked broccoli stems, [peeled]
1 T fresh-squeezed lemon juice.
1/4 t curry powder.
2 cloves garlic, minced.
1 roma tomato, diced.
1 scallion, sliced.
1 jalapeno pepper, chopped.

n a food processor, blend the broccoli stems with the lemon juice, curry, garlic and pepper until completely smooth.
Mix with the remaining ingredients and chill before serving.

Salmon Sushi

nori
1 cup cooked rice
1/2 cup thinly sliced smoked salmon
1/2 small carrot, peeled and cut into thin strips
1 small cucumber, sliced into thin strips

Jellyroll fashion, roll up the ingredients in the following order.
Place the dried seaweed on top of a bamboo mat. Top with a thin layer of rice, followed by the samon and finally 2 strips each of carrot and cucumber for each roll. Roll tightly and slice into 4 pinwheels

Chickpea hummus

2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
3 cups water
2 cloves garlic
1 bay leaf
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup plus 2 tablespoons sliced green (spring) onion
2 tablespoons sherry vinegar
3 tablespoons chopped fresh cilantro (fresh coriander)
1 teaspoon ground cumin

In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.

In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, the 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.

In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.