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Home > Resources > Vegetarian Recipes >

Basil Pesto Bread Rounds
Black Bean Salsa
Garden Veggie Pizza Squares
Honey-Spice Pretzels
Mock Deep-Fried Chickpeas


Garden Veggie Pizza Squares

  • 1 8 oz. package refrigerated crescent rools
  • 1 8 oz. package cream cheese, softened
  • 1 1 oz. package Ranch-style dressing mix
  • 2 carrots, finely chopped
  • 1/2 cup chopped red bell peppers
  • 1/2 cup chopped green bell pepper
  • 1/2 cup fresh broccoli, chopped
  • 1/2 cup chopped green onions

Preheat oven to 375 degrees.  Roll out crescent rolls onto a large non-stick baking sheet.  Stretch and flatten to form a single rectangular shape on the baking sheet.  Bake 11-13 minutes in the preheated oven, or until golden brown.  Allow to cool.  Place cream cheese in a medium bowl.  Mix cream cheese with 1/2 of the ranch dressing mix.  Adjust the amount of dressing mix to taste.  Spread the mixture over the cooled crust.  Arrange carrots, red bell pepper, broccoli and green onions on top.  Chill in the refrigerator approximately 1 hour.  Cut into bite-sized squares to serve.
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Basil Pesto Bread Rounds

  • 1 (1 lb) loaf French baguette, cut into 1/2 inch slices
  • 2/3 cup mayonnaise
  • 1/3 cup basil pesto
  • 2 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • salt to taste

Preheat oven on broiler setting.  Arrange bread slices in a single layer on a cookie sheet.  Place under broiler for 5-8 minutes or until lightly toasted on one side.  Watch carefully to ensure they don't burn.  Remove from oven, and flip bread slices so that the toasted side is on the bottom.  Set the temperature for 350 degrees.  In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt.  Spread evenly over untoasted sides of bread slices.  Bake in the preheated oven for 6-8 minutes.  Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden.  Let cool slightly before serving.
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Black Bean Salsa

  • 3 (15 oz.) cans black beans, drained and rinsed
  • 1 (11 oz.) can Mexican-style corn, drained
  • 2 (10 oz.) cans diced tomatoes with green chile peppers, partially drained
  • 2 tomatoes, diced
  • 2 bunches green onions, chopped
  • cilantro leaves, for garnish

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chili pepers, tomatoes and green onion stalks.  Garnish with desired amound of cilantro leaves.  Chill in the refrigerator at least 8 hours, or overnight, before serving.
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Honey-Spice Pretzels (From the cookbook, "Betty Crocker's Healthy New Choices")

  • 4 cups fat-free pretzel sticks
  • 3 Tbs. honey
  • 2 tsp. margarine, melted
  • 1 tsp. onion powder
  • 1 tsp. chili powder

Heat oven to 350 degrees.  Line cookie sheet with aluminum foil; spray with cooking spray.  Place pretzels in large bowl.  Mix remaining ingredients; drizzle over pretzels, stirring to coat.  Spread pretzels evenly on cookie sheet.  Bake  8 minutes, stirring once.  Cool on sheet.  Loosen pretzels from foil.  Store in airtight container at room temperature.
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Mock Deep-Fried Chickpeas
  • 1 (19 oz.) can chickpeas, well drained, rinsed and patted dry
  • olive-oil spray
  • coarse salt to taste
  • 1/4 tsp. cayenne pepper, or more to taste
  • 1/8 tsp. garlic powder, or more to taste
  • 1/4 tsp. dried oregano, or more to taste

Preheat oven to 450 degrees.  Place chickpeas on a rimmed cookie sheet.  Bake, shaking every now and then, until golden brown and crunchy, about 35-40 minutes.  Pour into a large bowl.  Lightly coat with olive-oil spray.  Add salt, cayenne, garlic powder and oregeno. Toss to coat evenly.

This substantial snack provides all the crunch satisfaction of chips, but offers protein, calcium and fiber too.  You can easily vary this recipe by changing the spices and herbs.
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