YOU ARE HERE: LAT HomeCollections

The Vegetarian

Meatless Picnicking Light on Fats

July 07, 1988|DIANA SHAW | Shaw is a free-lance writer in Los Angeles.

Despite the prodigious supply of fresh produce this season provides, in my opinion summer can be the most vexing time of year to be a vegetarian. Here are some totable meatless treats.


2 eggs

Dash white pepper

1 tablespoon honey

2 teaspoons cornstarch

1 cup skim milk

2 tablespoons lemon juice

2 tablespoons minced fresh chives, optional

Place eggs, pepper, honey, cornstarch, milk and lemon juice in blender or food processor. Process until blended. Pour into small saucepan and stir over low heat until mixture thickens. Do not boil. Stir in chives. Transfer to glass jar, let cool, cover and refrigerate until ready to use. Makes about 1 1/3 cups.


3/4 cup cooked garbanzo beans

1/3 cup tahini

2 cloves garlic, crushed and minced

Juice of 1 orange

1/3 cup plain yogurt

2 teaspoons ground cumin

2 teaspoons paprika

Dash cayenne pepper

Pita bread

Tomato slices

Cucumber slices

Puree garbanzo beans with tahini in blender or food processor. Add garlic, orange juice, yogurt, cumin, paprika and cayenne pepper. Process until smooth. Refrigerate until ready to use. Serve in pita pockets with tomato and cucumber slices. Makes about 2 1/2 cups.


1 cup low-fat ricotta cheese, or combination ricotta and cottage cheese

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 clove garlic, crushed and minced

2 tablespoons plain yogurt

Fresh ground pepper

Shredded fresh spinach

Sliced tomatoes

Whisk together ricotta cheese, chives, parsley, basil, garlic, yogurt and pepper to taste in mixing bowl. Chill at least 3 hours. Serve as sandwich filling with spinach and tomatoes. Makes about 1 1/2 cups.


1 1/2 cups cooked kidney or pinto beans

3/4 cup feta cheese

3/4 cup cottage cheese

1 teaspoon curry powder

1 teaspoon dried oregano, crumbled

1 teaspoon chili powder

2 cloves garlic, crushed and minced

1 small white onion, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

Juice of 1/2 lemon

1 tablespoon tomato paste

Freshly ground pepper

Soft whole-wheat flat bread

Sliced tomatoes

Sliced cucumber


Blend together beans, feta cheese, cottage cheese, curry powder, oregano, chili powder, garlic, onion, coriander, cumin, lemon juice, tomato paste and pepper to taste. Press into glass bowl or mold and refrigerate overnight.

Spread pate on flat bread. Cover with tomatoes, cucumber and sprouts and roll up to serve. Makes about 4 cups pate.

Los Angeles Times Articles