Vegetarian Recipes by Luise Light, Author of "What to Eat"

Dr. Light's Rumanian Eggplant Appetizer

"Wheat free! Dairy free! Absolutely delicious... and healthy!"

1 medium eggplant 2 tbs. virgin olive oil
2 red peppers Juice of one lemon
1 medium onion Dash of Cayenne pepper
1 large garlic clove, minced  


Bake eggplant, peppers and onion in skins for one hour in 375 degree oven. Remove and cool slightly. Peel vegetables and chop together. Add other ingredients. Mix well. Chill well. Serve as a dip or spooned on endive leaves or crackers as an appetizer.
Serves 3-4.

French Spinach Salad
1 lb. fresh spinach, cleaned, trimmed, and torn
2/3 cup shredded gruyere cheese
1/2 cup diced celery
1 ripe pear, peeled, trimmed, and diced

Combine ingredients and dress as follows:
2 tbs. evaporated milk Salt and pepper
Juice of one lemon Dash of sugar
(Serve 3-4)

Dr. Light's Vegetable Chowder
"A good way to use up leftover vegetables, this is pretty much a bombproof recipe, and only 150 calories for a 1-cup serving.”

1 onion, chopped ½ C. green beans, fresh or frozen
¼ C. chopped celery ½ C. diced yellow squash
2 T. chopped green pepper 1 C. corn kernels, fresh or frozen
1 T. olive oil 1½ C. whole milk
½ C. diced, pared potatoes 2 T. whole wheat flour


In a 4-qt. covered pot, cook onion, celery and green pepper in olive oil until almost tender. Add potatoes, 1 ½ C. water and your favorite herbs and spices (tarragon, cilantro, turmeric or curry work well). Cover and cook until potatoes are tender (about 20 minutes). Add corn, beans and squash. Cover and cook for 10 minutes or until beans and squash are tender. In a small bowl, mix flour with a small amount of milk. Add remainder of milk to cooked vegetable mixture. Stir milk mixture into cooked vegetable mixture. Cook over moderate heat, stirring constantly till slightly thickened.
Yield: four one-cup servings.

Swiss Chard with Nuts and Raisins

2 bunches of Swiss chard, chopped 1/4 C. pignoli (pine nuts)
2 tablespoons olive oil 1 t. cinnamon
1 small onion, chopped 1/2 C. raisins
Salt and pepper to taste  


Clean and remove large stems from the chard. Cook in a small amount of water for about 10 minutes, covered. Remove from heat and drain well. Heat oil in a skillet. Add the onion, raisins, and nuts. When nuts are lightly browned and onions are soft, add chopped chard and cook in a covered pan over moderate heat for about 15 minutes or until tender. Add cinnamon, salt, and pepper in last minutes of cooking.

“I first tasted this recipe at a workman's café in an old Arab market in the Middle East, It was brought to the table warm with freshly baked small loaves of pita bread and a plate of olives, pickled turnips, and hot peppers. Garnished with warm whole chickpeas, it was fragrant and delicious, much tastier than the factory-made hummus found in most supermarkets today.”

1 medium can cooked chickpeas, with liquid 1 clove garlic
1/4 cup tahini (sesame seed paste) Juice of 1/2 to 1 lemon to taste
2 T. extra virgin olive oil Salt and pepper to taste
Additional olive oil for drizzling 1 T. finely chopped fresh parsley
Paprika as garnish  


In a saucepan, heat chickpeas and liquid from can over medium heat for 5 minutes. Cool to warm and pour into blender, reserving six to eight chickpeas for garnish. Add garlic, tahini, lemon juice, olive oil, and salt and pepper. Blend to puree consistency. Humus should be white or lemony white in color. Pour the mixture into a wide, flat serving dish. Drizzle with a small amount of olive oil. Sprinkle with chopped parsley and paprika. Add reserved warm, whole chickpeas on top. Serve with Ak-Mak crackers or whole-wheat pita bread triangles and a plate of Mediterranean-style olives and peppers.
Serves 3 to 4

Vegetarian Chopped Liver
This is a dish my mother used to make for parties that everyone loved and asked about. They could never guess what was in it. You'll be surprised how tasty, meaty, and flavorful this recipe is, and how much kids like it in sandwiches.

3 medium onions, sliced fine 1/2 cup walnuts
3 tablespoons olive oil 2 tablespoons mayonnaise
3 hard-boiled eggs,
shredded with a grater
1/2 teaspoon celery seed
2-1/2 C. lightly cooked green beans Juice of 1/2 to 1 lemon to taste
Salt and pepper to taste.  

Grated egg yolk, chopped parsley, or chopped scallions for garnish.
(Serves 6 to 8)