Ingredients
5 medium carrots
1/3 cup tahini
1 tbsp miso, white
1/4 tsp celery seeds
1 garlic clove, pressed
1 pinch cayenne pepper, optional
Directions
Extract juice from carrots and reserve 2/3 cup juice and 1 cup pulp.
Whisk together carrot juice and tahini until well blended.
Mix together in pulp and remaining ingredients.
Spread generously on whole grain toast and top with lettuce.
Per serving (spread only): 257 cal; 5 g prot; 207 mg sod; 12 g carb;
11 g fat; 0 mg chol; 126 mg calcium
Vegetarian Gourmet, Summer 1993/MM by DEEANNE
Servings: 4 servings
Carrot Sandwich Spread Recipe brought to you by Recipe Ideas
Categories: Sandwich; Vegetable
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into distant history, in fact as far as the Egyptians, and quite possibly further than that. In practice though, generally, these ancient cook books were just very basic hieroglyphic instructions for preparing food.
As our culinary historical trip moves to more modern times there were a couple of interesting cookery books dating from the 14th Century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian curry that appears on menues today, but rather recipes for the types of food eaten by the wealthy. By the arrival of the twentieth century, cookery publications were increasing in popularity due to higher levels of literacy, more free time and being a little richer. |
We hope you enjoy this Carrot Sandwich Spread recipe.
