Zippy Black Bean Dip

1 can black beans, drained
1 clove garlic
2 pickled jalapeno peppers (or more to taste)
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon chili powder

Mash the ingredients together or puree in a blender. Serve with raw vegetable dippers.

Yield: About 2 cups

 

Spicy Peanut Dip

You can make this as zippy or mild as you like, depending on the heat of your favorite salsa. Add Tabasco sauce to your taste if you want to turn up the heat.

1 cup crunchy style peanut butter
1 cup medium-hot salsa
2 tablespoons brown sugar
1/4 cup lemon juice
2 tablespoons worcestershire sauce

Combine all ingredients in a bowl, using a fork to mash up any chunks of salsa. Serve with raw veggies.

Yield: About 2 cups

 

Double Mushroom Gravy

8 dried mushrooms, stems removed, broken in pieces
2 cups hot bouillon
1/2 pound fresh mushrooms, chopped
3 tablespoons soy sauce
2 tablespoons cornstarch dissolved in
1/4 cup cold water
freshly ground black pepper
Cover the mushroom pieces with the hot bouillon in a blender container. Let soak 20 minutes.When the mushrooms are soft, run the blender briefly to chop them fine.

Pour the mushroom-bouillon mixture into a pot and bring to a boil. Add the fresh mushrooms and soy sauce; cook 5-10 minutes. Stir in the cornstarch-water mixture and continue to cook 2-3 minutes, until thickened. Season with black pepper to taste.

Yield: About 2 cups