A snack/finger food suggestion for Zoe:
This is a really nice pate you could serve with fat free crackers,
melba toast or home made tortilla chips. It's also nice as a ribbon
sandwich filling along with cream/cottage cheese.
Adapted from "Sarah Brown's Vegetarian Cookbook".
LENTIL AND EGGPLANT PATE
100g whole lentils, green or brown
1 medium eggplant (aubergine)
100g mushrooms, chopped
2 cloves garlic, crushed
1 tsp ground coriander
2 tbsp chopped mint
juice of 1/2 lemon
salt and pepper
Bring lentils to boil in large pan of water. Cover and simmer until soft -
about 45 minutes. Leave to cool for 5-10 minutes.
Slice eggplant into 2cm (3/4inch) thick slices and then grill both sides
until pulp is soft. Remove skin and chop finely (or process).
Dry fry the ground coriander for a few minutes to bring out the aroma. Add
the mushrooms and garlic and cook until soft.
Mix all together, adding lemon juice and seasoning and blend until smooth.
Some other suggestions for Zoe:
- Scooped out cucumber halves or upsidedown button mushrooms filled
with seasoned cottage cheese or tofu mixture (or other light vege dips).
- Vegetarian ribbon sandwiches (two layers of filling, cut into fingers)
- Dried fruits... a mixture of different ones on a skewer (perhaps with some
fat-free cheese cubes) looks interesting
- Flatbread wraps, sliced into rounds. My favourite is homous, roasted red
pepper, cottage cheese and rocket leaves on wholemeal lavash bread.
These are quick to prepare with any ingredients on hand, and keep whole
during the day until needed. Slice into rounds just before serving... they
look fantastic on a plate (especially if you use colourful ingredients).