recipes from Adrienne Asher
My current favorite snack—a whole wheat pita pocket filled with baby spinach leaves, tomato slices, cucumber slices, a few slices of avocado, drizzled with balsamic vinegar. Oh my.
Does this need a recipe? Not really.
Other fillings—
Hummus, slivered carrots, red bell peppers, fresh herbs…Invent! Enjoy!… Read more
Wikipedia says: “Dumpling is a broad classification for a dish that consists of small pieces of dough, often wrapped around a filling (as in ravioli or wontons).” I recommend reading the entire Wikipedia article, because every country has its own version, and it’s fun to explore as many as possible!
This version is extremely low-fat, meat-free, and low-sodium. Enjoy!… Read more
This puree is delicious in sandwiches, pita pockets, as a dip.
Lemony Chickpea-Avocado Puree
1 15-ounce can sodium-free chickpeas
2 avocados
2 tablespoons lemon juice
2 tablespoons minced green onion
Salt and pepper, to taste
Add all ingredients to the bowl of a food processor and pulse until smooth.… Read more
What began as a sauce for a broccoli-stuffed baked potato, has now become a spicy dip for crudités and crackers
Spicy Tahini-Miso Dip
Yield: 2 cups
1 cup chickpeas
1/2 cup tahini (aka sesame seed butter)
1/2 cup lemon juice
1/2 cup aged barley miso
2 tablespoons Sriracha sauce (or more!)
Unflavored, unsweetened almond milk
Mash or blend chickpeas … Read more
1 medium eggplant
Olive oil
2 large cloves garlic, finely minced
1 lemon, juiced
2 tablespoons tahini
Sea salt
1/8 teaspoon chili powder
Pinch of cumin
2 tablespoons minced fresh parsley or cilantro (for garnish)
Paprika (for garnish)
Preheat oven
After searching fruitlessly for unsalted, baked tortilla chips (i.e., low fat), I decided to make my own. First hurdle was finding a corn tortilla that was low fat; there’s a surprisingly wide range of fat grams in the dang things. So far the winner is Safeway’s Signature White Corn Tortillas, that clock in at 1.5 grams fat and 10mg sodium, … Read more