Low Fat Creamy Potato Topping

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Low Fat Creamy Potato Topping

 

Source: Veg Web

 

Ingredients:

 

1/2 cup broccoli stems, fresh or frozen

1 medium carrot, skinned and cut into sticks

1/3 cup black beans, canned and drained

1 tsp reduced-calorie vegan margarine

1 Tbsp light vegan cream cheese

pinch of pepper and garlic powder

pinch of dry vegetable stock (optional)

1 tsp dijon mustard or any other spicy mustard

2-3 Tbsp soy milk, depends on how thick you want it to be

 

Directions:

 

In a pot with boiling water cook broccoli and carrots until tender, about 10 min. Drain and place in food processor, process until thoroughly chopped, scrap down sides and add black beans. Blend until smooth and looks like gritty baby food. Scrap down sides of bowl, add rest of ingredients. It is better to not add cream cheese and margarine in one big lump but spread throughout the food processor so that it blends better. Keep processing until it has the consistency of hummus. Serve warm over baked potatoes, or toss with small shaped pasta. It is great if you want something different for your potatoes. It can also be use as a dip.

 

 

Flor

 

"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV