Title: White Bean-And-Herb Sandwich
Categories: Sandwich
Yield: 4 Servings

1 c Cooked and drained white
-beans (I used Great
-Northerns)
2 tb Chopped fresh parsley
1 tb Snipped chives
1 tb Chopped fresh dill -or-
1 ts Dried dill weed
1/4 ts Salt
1/8 ts Black pepper
2 oz Nonfat cream cheese
1 tb Fresh lemon juice
8 sl Whole grain bread
1 Cucumber; peeled and thinly
-sliced
Boston lettuce
Sprouts

Date: Sat, 6 Apr 1996 17:51:11 -0600

From: joeanddi@aristotle.net (Joe and Dianne Fago)
Here's another recipe from the Vegetarian Times Special Issue 101 Low-Fat &
Fast Meatless Recipes. It can be used for a sandwich or cracker spread or
a dip with veggies. I made a double batch, so that there would be extra,
and I'm glad that I did! After I mixed it up, I thought that it needed a
little punch, so I added some minced garlic. I'm bad about adding garlic to
everything that I can.

In a food processor, cimbine beans, parsley, chives, dill, salt, pepper,
cheese and lemon juice; process until smooth. Spread mixture on 4 slices
of bread; top with cucumber, lettuce and sprouts. Top with remaining bread.

Makes 4 sandwiches. Recipe from Vegetarian Times Special Issue 101 Low-Fat
& Fast Meatless Recipes, pg. 67 Per serving: 261 cal., 12g prot., 6g fat,
39g carb., 13mg chol., 558mg sodium, 8g fiber. The fat is incorrect,
because I substituted nonfat cream cheese for the low-fat cream cheese or
goat cheese that it origionally called for.

FATFREE DIGEST V96 #96

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.