Awesomely low-fat and low-calorie, especially for a creamy dip. The idea for this recipe was shamelessly stolen from that stuff Jake made at that one party that one time. :P
Difficulty: Super Easy
Speed: Super Fast
INGREDIENTS:
1 c plain yogurt
1-1/2 T stoneground mustard
1 T Nayonaise
1 t yellow mustard
2 t honey
1. Stir all ingredients together. Spread on sandwiches or use as a dip for crackers, vegetables, or bread.
Serves 8 (serving size ~2 T)
NUTRITIONAL INFO (per serving):
32 calories (13 calories from fat)
1.5 g fat
55 mg sodium
1.5 g protein
Showing posts with label dish: dip/spread. Show all posts
Showing posts with label dish: dip/spread. Show all posts
Monday, April 28, 2008
Monday, April 14, 2008
Sun-Dried Tomato and Pine Nut Pesto
Difficulty: Super Easy
Speed: Super Fast
INGREDIENTS:
1/2 c sun-dried tomatoes
1/2 c pine nuts
1 T vegetable oil
2 T minced garlic (~ 4 cloves)
1/4 c fresh basil
1/4 c fresh parsley
garlic powder to taste
crushed red pepper to taste
salt and pepper to taste
1. Blend all ingredients in food processor. Spread on a sandwich or serve with crackers.
2. Add more oil or even a roasted red pepper to thin if desired.
Serves 6 (serving size: ~ 2 T)
NUTRITIONAL INFO (per serving):
70 calories (47 calories from fat)
5.2 g fat
105 mg sodium
0.25 g protein
Speed: Super Fast
INGREDIENTS:
1/2 c sun-dried tomatoes
1/2 c pine nuts
1 T vegetable oil
2 T minced garlic (~ 4 cloves)
1/4 c fresh basil
1/4 c fresh parsley
garlic powder to taste
crushed red pepper to taste
salt and pepper to taste
1. Blend all ingredients in food processor. Spread on a sandwich or serve with crackers.
2. Add more oil or even a roasted red pepper to thin if desired.
Serves 6 (serving size: ~ 2 T)
NUTRITIONAL INFO (per serving):
70 calories (47 calories from fat)
5.2 g fat
105 mg sodium
0.25 g protein
Tuesday, April 1, 2008
Chickpea Veggie Burgers with Tahini Dipping Sauce
Inspired by 101 Cookbooks' Ultimate Veggie Burgers
Difficulty: Super Easy
Speed: Typical Weeknight
Burgers
INGREDIENTS:
2 cans garbanzo beans, drained
4 eggs
salt to taste
1/2 c onion, diced
1 c breadcrumbs
3/4 c alfalfa sprouts, chopped
2 T minced garlic
3 T sesame seeds
1 T garlic powder
black pepper to taste
cayenne or crushed red pepper to taste
chopped fresh cilantro to taste (optional)
cooking spray
1. Combine garbanzo beans, egg, and salt in food processor.
2. Pour into mixing bowl and add onion, breadcrumbs, sprouts, garlic, sesame seeds, garlic powder, pepper, cayenne, and cilantro.
3. Let mixture stand for 5 minutes; add more breadcrumbs to thicken or a little water to thin mixture if necessary.
4. Cook both sides on lightly greased cast-iron skillet until crispy and golden brown. Cool on cooling rack before serving.
5. Serve with bun, sliced tomato, avocado, greens, and tahini dipping sauce (recipe below), or serve alone. Good hot or cold.
Serves 9 (serving size: 1 patty)
Tahini Dipping Sauce
INGREDIENTS:
4 T tahini
1 T lemon juice
1/2 T soy sauce
cumin to taste
cayenne to taste
water to thin as needed
1. Whisk all ingredients and serve with chickpea veggie burgers or falafel. Thin even more and use as salad dressing.
Serves 4 (serving size ~ 2 T)
NUTRITIONAL INFO (per serving) - CHICKPEA VEGGIE BURGER
107 calories (25 calories from fat)
2.9 g fat
185 mg sodium
5 g protein
NUTRITIONAL INFO (per serving) - TAHINI DIPPING SAUCE
103 calories (73 calories from fat)
8 g fat
110 mg sodium
3.5 g protein
Difficulty: Super Easy
Speed: Typical Weeknight
Burgers
INGREDIENTS:
2 cans garbanzo beans, drained
4 eggs
salt to taste
1/2 c onion, diced
1 c breadcrumbs
3/4 c alfalfa sprouts, chopped
2 T minced garlic
3 T sesame seeds
1 T garlic powder
black pepper to taste
cayenne or crushed red pepper to taste
chopped fresh cilantro to taste (optional)
cooking spray
1. Combine garbanzo beans, egg, and salt in food processor.
2. Pour into mixing bowl and add onion, breadcrumbs, sprouts, garlic, sesame seeds, garlic powder, pepper, cayenne, and cilantro.
3. Let mixture stand for 5 minutes; add more breadcrumbs to thicken or a little water to thin mixture if necessary.
4. Cook both sides on lightly greased cast-iron skillet until crispy and golden brown. Cool on cooling rack before serving.
5. Serve with bun, sliced tomato, avocado, greens, and tahini dipping sauce (recipe below), or serve alone. Good hot or cold.
Serves 9 (serving size: 1 patty)
Tahini Dipping Sauce
INGREDIENTS:
4 T tahini
1 T lemon juice
1/2 T soy sauce
cumin to taste
cayenne to taste
water to thin as needed
1. Whisk all ingredients and serve with chickpea veggie burgers or falafel. Thin even more and use as salad dressing.
Serves 4 (serving size ~ 2 T)
NUTRITIONAL INFO (per serving) - CHICKPEA VEGGIE BURGER
107 calories (25 calories from fat)
2.9 g fat
185 mg sodium
5 g protein
NUTRITIONAL INFO (per serving) - TAHINI DIPPING SAUCE
103 calories (73 calories from fat)
8 g fat
110 mg sodium
3.5 g protein
Roasted Red Pepper Hummus with Toasted Pine Nuts
Difficulty: Super Easy
Speed: Super Fast
INGREDIENTS:
2 cans garbanzo beans, drained
1 roasted red bell pepper, from a jar or roasted yourself
3 T tahini
3 T olive oil
1 t lemon juice
minced garlic to taste
salt to taste
coriander to taste
paprika to taste
cayenne to taste
cumin to taste
garlic powder to taste
1/4 c pine nuts, toasted (optional)
1. Blend garbanzo beans, roasted red pepper, tahini, olive oil, lemon juice, garlic, salt, coriander, paprika, cayenne, cumin and garlic powder in food processor. Add water, vegetable broth or more olive oil if hummus is too thick for your tastes.
2. Let stand in fridge at least until cooled. Remember that flavors, particularly garlic, will intensify as the hummus cures -- it's one of those dishes that will always, ALWAYS be better the next day. A newly-prepared, slightly bland hummus will be absolutely perfect after a night in the fridge.
3. Serve with vegetables, pita bread, pretzels, or as a spread.
Serves 10 (serving size ~ 1/4 c)
NUTRITIONAL INFO (per serving):
123 calories (44 calories from fat)
5 g fat
300 mg sodium
4 g protein
Speed: Super Fast
INGREDIENTS:
2 cans garbanzo beans, drained
1 roasted red bell pepper, from a jar or roasted yourself
3 T tahini
3 T olive oil
1 t lemon juice
minced garlic to taste
salt to taste
coriander to taste
paprika to taste
cayenne to taste
cumin to taste
garlic powder to taste
1/4 c pine nuts, toasted (optional)
1. Blend garbanzo beans, roasted red pepper, tahini, olive oil, lemon juice, garlic, salt, coriander, paprika, cayenne, cumin and garlic powder in food processor. Add water, vegetable broth or more olive oil if hummus is too thick for your tastes.
2. Let stand in fridge at least until cooled. Remember that flavors, particularly garlic, will intensify as the hummus cures -- it's one of those dishes that will always, ALWAYS be better the next day. A newly-prepared, slightly bland hummus will be absolutely perfect after a night in the fridge.
3. Serve with vegetables, pita bread, pretzels, or as a spread.
Serves 10 (serving size ~ 1/4 c)
NUTRITIONAL INFO (per serving):
123 calories (44 calories from fat)
5 g fat
300 mg sodium
4 g protein
Vegan Tacos with Homemade Guacamole and Raw Spicy Walnut Taco "Meat"
The walnut taco "meat" portion inspired by Gone Raw's Spicy Walnut Taco Meat. Guacamole recipe shamlessly stolen from Parker.
Difficulty: Super Easy
Speed: Super Fast
Taco "Meat"
INGREDIENTS:
1-3/4 c walnuts, soaked
1/2 onion
1-1/2 t lemon juice
2 t soy sauce
minced garlic to taste
cumin to taste
coriander to taste
cayenne to taste
sesame seeds
1. Soak walnuts in water for at least half an hour (up to three hours). Drain.
2. Mix walnuts, onion, lemon juice, soy sauce, garlic, cumin, coriander, cayenne and sesame seeds in food processor and let stand in fridge for before serving. Serve on warm corn tortillas or romaine leaves with salsa, sour cream, hot sauce, greens, and homemade guacamole (recipe below).
Serves 4 (serving size ~ 1/2 c)
Guacamole
INGREDIENTS:
3 to 4 ripe avocados
1/3 - 1/2 onion, diced
minced garlic to taste
garlic powder to taste
salt to taste
cayenne to taste
1. Mash avocados until fairly smooth with medium-sized chunks.
2. Stir onion, garlic, garlic powder, salt, and cayenne until it tastes right on a chip. If the guacamole seems like it's "missing something", that something is probably more salt. I use much less salt than the average person, but not when it comes to guacamole. Salt is the magic ingredient in this recipe.
3. SALT!
Serves 4 (serving size ~ 1/2 c)
NUTRITIONAL INFO (per serving) -- TACO "MEAT":
103 calories (84 calories from fat)
15 g fat
4 mg sodium
4 g protein
NUTRITIONAL INFO (per serving) -- GUACAMOLE:
129 calories (99 calories from fat)
11 g fat
878 mg sodium
2 g protein
Difficulty: Super Easy
Speed: Super Fast
Taco "Meat"
INGREDIENTS:
1-3/4 c walnuts, soaked
1/2 onion
1-1/2 t lemon juice
2 t soy sauce
minced garlic to taste
cumin to taste
coriander to taste
cayenne to taste
sesame seeds
1. Soak walnuts in water for at least half an hour (up to three hours). Drain.
2. Mix walnuts, onion, lemon juice, soy sauce, garlic, cumin, coriander, cayenne and sesame seeds in food processor and let stand in fridge for before serving. Serve on warm corn tortillas or romaine leaves with salsa, sour cream, hot sauce, greens, and homemade guacamole (recipe below).
Serves 4 (serving size ~ 1/2 c)
Guacamole
INGREDIENTS:
3 to 4 ripe avocados
1/3 - 1/2 onion, diced
minced garlic to taste
garlic powder to taste
salt to taste
cayenne to taste
1. Mash avocados until fairly smooth with medium-sized chunks.
2. Stir onion, garlic, garlic powder, salt, and cayenne until it tastes right on a chip. If the guacamole seems like it's "missing something", that something is probably more salt. I use much less salt than the average person, but not when it comes to guacamole. Salt is the magic ingredient in this recipe.
3. SALT!
Serves 4 (serving size ~ 1/2 c)
NUTRITIONAL INFO (per serving) -- TACO "MEAT":
103 calories (84 calories from fat)
15 g fat
4 mg sodium
4 g protein
NUTRITIONAL INFO (per serving) -- GUACAMOLE:
129 calories (99 calories from fat)
11 g fat
878 mg sodium
2 g protein
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