Guacamole” Bryanna’s Low-Fat Veggie “Guacamole”

By blum099

Bryanna’s note: I have played with this recipe for years, and this particular combination of vegetables, silken tofu, avocado, and salsa is one we just can’t get enough of. You’ll need a food processor for this recipe.


Nutrition (per 1/4 cup): 65 calories, 25 calories from fat, 3g total fat, 0mg cholesterol, 406.9mg sodium, 227.8mg potassium, 7.6g carbohydrates, 3.1g fiber, 1.3g sugar, 3g protein, 2 points. (Nutritional analysis provided by FatFree Vegan Kitchen; any inaccuracies are solely my fault.–SV)

Ingredients

• 5 ounces young green beans, trimmed (or frozen small whole green beans, thawed)
• 5 ounces frozen shelled baby lima beans (do not use cooked, dried lima beans)
• 1 small ripe hass avocado, pitted, peeled and cut into 1/2-inch slices
• 1/2 cup (4 ounces) extra-firm silken tofu, drained and crumbled
• 2 to 3 tablespoons fresh lemon or lime juice
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 cup chunky no-sugar hot tomato salsa

Preparation

Step 1

1.Cook both types of beans in a medium saucepan in enough water to cover for about 5 minutes or until completely tender but not mushy.
2.Drain the beans well and transfer them to a food processor (not a blender), along with the avocado, tofu, lemon juice, garlic, salt, and cumin. Process the mixture until smooth, stopping the machine a couple of times to scrape the sides and bottom of the bowl.
3.Add the salsa and pulse the mixture just until it is all mixed in. Taste fore seasoning (add more citrus juice or salsa to your taste, if you like. Transfer to a covered bowl and refrigerate.

Preparation time: 15 minute(s) | Cooking time: 10 minute(s)

Number of servings: about 8 | Yield: 2 cups