Cut avocado around the middle, lengthwise. Twist the two halves in opposite directions to open.
Remove the pit and scoop out flesh with spoon, into a food processor or blender.
Add cashew, salt, and lemon juice.
Blend until creamy and smooth.
Dollop over soup or anywhere else you'd use sour creme as a topping. Alternately, it can be used as a spread on toast or a dip with crackers or pita wedges.
Super Green Guacamole is a deliciously nutrition-enhanced guac that can be kept refrigerated for at least 2-3 days. An lower fat version can be made by replacing half of the avocado with edamame beans or green peas. Leftover guacamole makes delicious pasta sauce...simply stir into hot fresh pasta.
Author: Victoria Laine
Serves:: 6 servings
Prep time::
Total time::
Ingredients:
2 ripe avocados
¾ - 1 cup spinach, (press firmly to measure)
¼ bunch cilantro or parsley (opt)
2 cloves garlic
⅛-1/4 tsp cayenne pepper (opt)
1 large lemon or lime, juiced (2 Tbsp)
¾ tsp salt
FOR DIPPING:
6 stalks celery
1 colored bell pepper
1 pkg baked, low-sodium baked organic corn chips
Directions:
Cut avocado around the middle (lengthwise), twist and separate halves. Scoop out the pit with a spoon and then scoop out the flesh of each side with the spoon. Place in food processor with the “S” blade. Remove tough stems from both the spinach and cilantro/parsley. Add the greens, garlic cloves, cayenne, lemon or lime juice and salt and blend until creamy and smooth, scraping sides of processor if necessary. Transfer to a serving bowl.
Cut celery and bell pepper into sticks/slices and arrange with corn chips around or next to SUPER GREEN GUACAMOLE for dipping.
NOTE: Make your own fat-free corn chips by warming store-bought corn tortillas and cut into wedges the shape of corn chips.
BBQ Black Bean Dip is a favorite crowd pleaser I’ve served for many occasions: New Years parties, summer gatherings and every day fare. It can be used not only for a corn chip, cracker and veggie dip, but also for a delicious wrap filling.
It can be made in advance (in fact is even better the second day) and will keep refrigerated for up to a week.
Add the rest of the ingredients except the beans to the processor bowl and process until smooth. Open canned beans and drain. Add the beans and pulse a few times until you get a desired (chunky or puréed) texture.
Can be served at room temperature, chilled, or warmed in a saucepan or fondue dish.
Variations abound…change up the pecans with either walnuts, cashews or sunflower seeds. Add a teaspooon of your favorite curry powder or paste. Add chopped greens like parsley, dill or cilantro. Replace dill pickles with other pickled veggies or olives. The possibilities are endless! Serve in a whole-grain wrap or in a fresh or steamed collard leaf!
Author: Victoria Laine
Serves:: 4-6 wraps
Prep time::
Total time::
Ingredients:
8 oz (454 g) pkg tempeh, pre-marinated (spiced, smoked or original)
½ cup pecans, raw or dry roasted, chopped
1 Tbsp light soy sauce or Braggs liquid soy
½ cup chopped dill pickles (or olives)
½ cup chopped celery, and/or bell peppers
1-3.5 oz pkg alfalfa or mixed sprouts, (or 1 cup shredded spinach greens)
6-8 whole grain wraps (tortilla shells or pitas)-or collard leaves (raw or lightly steamed, with stem removed)
IMPORTANT NOTE:
Some store-bought tempeh is sold ready-to-eat and pasteurized, especially those that are pre-marinated, but some tempeh needs to be cooked first before using. If cooking is required, it can be steamed, poached, baked, grilled, pan-fried, etc.
Directions:
OPTIONAL: Lightly toast raw nuts/seeds in a pre-heated toaster oven at 350ºF or a dry cast iron fry pan for about 3-4 minutes. (Watch carefully as they can burn easily…better yet, use the timer!)
Grate tempeh with a hand grater (coarse side) or in a food processor with the grate blade. Transfer to a medium bowl and add the chopped nuts, soy sauce, pickles, celery and/or peppers. Mix well with a wooden spoon or clean hands.
Make individual wraps with either warmed tortillas shells or pitas. You can warm tortillas a variety of ways. Microwave 1 or 2 at a time for 10 seconds, or heat a heavy fry pan (medium heat) and place each shell in the pan for only about 30 seconds, flipping it to the other side for a few seconds also. Repeat with each shell, filling one while warming the next. Or, you can remove them from the package and place the whole package on a large sheet of foil. Bring ends of foil together to make a package, and place in a pre-heated (400ºF) oven or toaster oven for about 10-15 minutes.
NOTE: Some shells and pitas are fresh and pliable enough to avoid warming.
Fill each tortilla, pita, or collard leaf with both the tempeh pate filling and some sprouts or greens.
Serve immediately or as soon as possible, as filling will eventually make the wrap soggy. (Or line the wrap with large spinach leaves which acts as a moisture barrier helping to reduce or eliminate the soggy factor.
Hi, I'm Victoria Laine, whole-food educator, author, and health blogger.
My website is the home of all things delicious and nutritious, celebrating the pleasure of food and well-being.
You'll find recipes, menus, books, and courses, as well as private nutrition counseling for Celiac disease, inflammatory conditions, allergy eating, plant-based lifestyles, and more.
I'd love to hear from you if you have questions or suggestions!
