recipes from Adrienne Asher
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
Hearty, meaty, and warming, lentil soup is my favorite soup for a cool, rainy Pacific Northwest evening.
1/4 cup vegetable broth, for sautéing (or olive oil)
Although I’ve listed the chocolate chips as an alternate ingredient, I personally consider it a core ingredient in banana bread. Those little melty chocolate spots within the sweet banana bread add even more joy to tastebuds!
Banana Bread
Makes one loaf
1-1/2 cups (90g) all-purpose flour
1/2 cup (28g) whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons
Here’s a low-fat, low sodium version of a favorite Indian recipe. A lengthy simmering is what builds complex layers of flavors, and adding basmati rice and chapatis completes the meal perfectly. Ulhaas!
Chana Masala
Serves 4
1/4 cup almonds
2 five-inch pieces ginger, peeled
4 garlic cloves, peeled
1/2 medium yellow onion
3/4 teaspoon freshly ground black pepper, divided, plus
My husband made this soup for dinner last night, and it filled our home with its spicy fragrance for hours. Try serving with chapatis. Delicious!
Curried Yam Soup
Yield: 4 servings
2 large yams, peeled, cut into 1-2″ pieces
1 large onion, diced
4-5 garlic cloves, minced
1 14-ounce can low-fat coconut milk
1 32-ounce carton low-sodium vegetable broth… Read more
I love Thai flavors, and this salad really delivers. I sometimes add a side serving of tiny cubes of crispy tofu or tempeh to make it a heartier meal, though it’s just fine as is.
Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
Serves 2 as main course, 4 as side salad
SALAD
1 cup quinoa, rinsed
1 carrot, … Read more