Cold Eggplant Provencale
INGREDIENTS:
1 c Cooked pinto beans 1 tb Light molasses
1 c Cooked navy beans 3 tb Nutritional yeast
1 c Cooked red kidney beans 1/2 ts Salt
1 ea Celery stalk, diced 1/2 ts Garlic powder
1 ea Green bell pepper, diced 1/4 ts Paprika
2 ea Garlic cloves, diced 1/4 ts Oregano
1/2 c Oil 1/4 ts Basil
3 tb Tamari 1/8 ts Red pepper
2 tb Apple cider vinegar
1 c Cooked pinto beans 1 tb Light molasses
1 c Cooked navy beans 3 tb Nutritional yeast
1 c Cooked red kidney beans 1/2 ts Salt
1 ea Celery stalk, diced 1/2 ts Garlic powder
1 ea Green bell pepper, diced 1/4 ts Paprika
2 ea Garlic cloves, diced 1/4 ts Oregano
1/2 c Oil 1/4 ts Basil
3 tb Tamari 1/8 ts Red pepper
2 tb Apple cider vinegar
Combine beans & diced vegetables in a large bowl. Place remaining ingredients in blender & blend on high for 1 minute. Add to bean vegetable mixture. Blend more seasoned liquid if desired. Chill for 2 hours. Season to taste.
"Vegetarian Times Cookbook"
"Vegetarian Times Cookbook"