One of my all time favorites -- and this brands me for an old hippie, I know -- is the original Moosewood cookbook. There's a new one out too -- I'm not a vegetarian, although this is a vegetarian cookbook -- but it wouldn't be that hard to live veggie with these substantial and good-tasting recipes.
I make the Moosewood feta-walnut dip every so often -- from about 25 years' memory. People can't keep away from it -- make lots. It's wonderful on raw veggies or pita, but plain old Triscuits give it crunch and a light salt tang that is yummy, especially with a little strip of smoky roasted red pepper on top:
Feta-Walnut Dip
1 c chopped walnuts a handful of fresh parsley 1 c crumbled feta cheese 1/2 c milk or half-and-half 1 tsp paprika cayenne, to taste olive oil oregano 1 small clove garlic
Place the walnuts and parsley in a blender or foodprocessor, and blend with a series of quick spurts. When the nuts are ground, add the remaining ingredients except olive oil and oregano, and puree until smoooth.
Transfer to a small serving bowl, cover tightly, and chill. Just before serving, drizzle the top with a little olive oil, and garnish with small sprigs of fresh (or a light sprinkling of dried) oregano.
Serve on sesame crackers or toasted pita wedges, or as a dip for raw vegetables.
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