>1 cup water
>2 small cloves roasted garlic [i used raw garlic, pressed]
>2 T fresh lemon juice
>1 - 2 T tahini [i used 1 T]
>1/4 cup nutritional yeast [i used 6 T.]
>3 T quick-cooking rolled oats
>1 T arrowroot (or cornstarch)
>1/8 t dry mustard
>1.5 t onion powder
>1/2 t salt, or salt-free seasoning
>Place all ingredients in a food processor or blender, and process
>until completely smooth. Pour into a small saucepan and cook over
>medium heat, stirring constantly, until smooth and thick.
>this is very tasty, but the tahini adds fat and too much of a "hummus"
>flavor. but when i mixed in half of the macdougall recipe, both recipes
>were transformed! the macdougall's flavor is much improved, and the
>color and fat content of the vegan mozzie recipe are both far more
>acceptable. next time i make it, i'll figure out how to combine both
>recipes into one procedure. in the meantime, if you're looking for a
>thick, gooey, cheesy topping, try the vegan mozzie recipe (you could
>probably reduce the tahini to the vanishing point, but even in trace
>amounts, it provides an essential "cheesy" flavor) or experiment w/
>Date: Wed, 6 May 1998 22:08:49 -0700
>From: "Richard M. Swanson" <sharpy@xxxxxxxxxx>
>Subject: Potato Topping
>Content-Type: text/plain; charset=ISO-8859-1
>For Richard and Julia:
>Dijon Mushroom Potatoes from McDougall Prog. for Maximum Weight Loss
>4 medium baking potatoes, scrubbed
>3/4 cup water
>1 onion, chopped
>1/2 pound mushrooms, sliced
>1 green bell pepper, chopped
>1 small carrot, shredded
>1 Tb. soy sauce
>1 Tb. Dijon mustard
>1 Tb. cornstarch
>Freshly ground pepper
>Preheat the oven to 350F. Prick potatoes in several places with a fork.
>Bake for 1 hour or until tender, or microwave on high power for 15 minutes,
>turning once. Let the potatoes rest while preparing the sauce.
>In a large saucepan place 1/4 cup of the water with the onion, mushrooms,
>green pepper, and carrot. Cook, stirring, until the vegetables are tender,
>adding a little more water if necessary.
>Meanwhile, combine the remaining ingredients in a bowl. Stir into the
>vegetable mixture and cook, stirring, until thickened. Serve the potatoes
>hot, passing the sauce separately. Serves 4.
>Hope's this makes potatoes more interesting! Patty
>Here's a recipe I came across the other day. I haven't had a chance to
>try it yet. It's from Cooking Light Cookbook 1996.
>Crispy Potato Skin Snacks
>4 (8oz) baking potatoes
>1.5 T chili powder
>2 t paprika
>1 t gr. cumin
>1/2 t garlic powder
>1/2 t onion powder
>1/2 t dried oregano
>1/4 t salt
>1/4 t ground red pepper
> butter-flavored vegetable cooking spray
>1/2 c (2oz) finely shredded recuced-fat sharp cheddar cheese
>Scrub potatoes; prick each several times with a fork. Bake at 400 for
>45 minutes or until done.
>Combine chili powder and next 7 ingredients, stirring well; set aside.
>Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving
>1/4-inch-thick shells. Reserve potato pulp for another use. Cut each
>potato shell into 4 wedges. Coat wedges with cooking spray; sprinkle
>evenly with chili powder and cheese. Bake at 400 for 10 minutes or
>until crisp. Store in an airtight container. Yeild 32 snacks (21
>Per snack: Fat .5g, saturated fat .2g, protein .9g, carbohydrate 3.5g,
>cholesterol 1mg, sodium 36mg, fiber .4g, iron .3mg, calcium 19mg