Monday, June 20, 2011

Avocado Tofu Dip

I created this recipe as a way to use up an avocado and cilantro, then added tofu for some protein.  It was delicious as a dip for low-fat baked pita chips. That's a recipe I'll share another time!

1 ripe avocado, peeled and sliced
2 slices MoriNu Extra Firm Silken Tofu                               
4 Tablespoons cilantro leaves
juice of 1/2 lime
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Puree it all together.  You may need to add a bit of salt.

Servings per recipe:  4
Serving Size:  2 - 3 Tablespoons
Calories:  97
Total Fat:  8
Cholesterol: 0
Sodium:  30 mg
Total Carbs:  5 g
Dietary Fiber:  3 g
Protein:  4 g

Refreshing Cucumber Soup

I had planned to make my Easiest Ever Gazpacho soup, but realized I didn't have any salsa.  So I created this soup instead as a quick and tasty way to get some fresh vegetables.  It also helped use up leftovers from the vegetable tray served on Father's Day yesterday. I needed to add the V8 juice to provide enough liquid for the blender to handle it well.  Lucky for me, I had some in the cupboard.  

1 small can (5.5 oz) low-sodium V8 Juice
2 cups peeled and chunked cucumber (about 1 1/2 large cucumbers)
1 cup diced celery
1/4 cup fresh parsley leaves
6 cherry tomatoes

Pour the juice into the blender first, then add the cucumber and puree.  Add remaining ingredients and process till desired consistency is obtained. 

Servings per recipe: 4
Serving Size:  1 cup
Calories:  27
Total Fat:  0 g
Cholesterol:  0 mg
Sodium:  54 mg
Total Carbs:  6 g
Dietary Fiber: 2 g
Protein:  1 g