AU: tofu and avocado dip

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the recipe calls for powdered kelp (optional).

 

 

* Exported from MasterCook *

 

Tofu and Avocado Dip

 

Recipe By :Ann Marshall (ed)

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large avocado

1 cup crumbled tofu (firm or soft)

2 teaspoons apple cider vinegar

2 teaspoons plain lowfat yogurt

1 clove garlic -- minced

1 teaspoon powdered kelp (optional)

2 scallions with greens -- thinly sliced

1 small tomato -- peel, seed, finely chop

1 teaspoon extra virgin olive oil

OPTIONAL GARNISH:

avocado slices

cherry tomatoes

basil springs

 

Combine the avocado and tofu in a blender or food processor. Process until

smooth, stopping and scraping down the sides as needed.

 

Add the vinegar, yogurt, garlic and kelp to the mixture and blend until well

combined.

 

Transfer the mixture to a medium-sized bowl and fold in the scallions and

tomato.

 

Place the mixture in a serving bowl. Drizzle the oil over the top, then gently

tilt the bowl so that the oil forms a thin layer on the surve of the dip.

 

Add the garnishes, if using, adn serve.

 

Cuisine:

" Australian "

Source:

" World's Healthiest Food (Stewart Tabori Chang) "

 

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Per serving: 600 Calories (kcal); 48g Total Fat; (65% calories from fat); 26g

Protein; 30g Carbohydrate; 1mg Cholesterol; 61mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 8

Fat; 0 Other Carbohydrates

 

Serving Ideas : Crisp, raw vegetables such as broccoli and cauliflower florets

and celery, carrots and zucchini cut into sticks.

 

NOTES : Healthy guacamole. The oil coating may be omitted if the dip is served

immediately.

Nutr. Assoc. : 0 5290 0 0 0 2130706543 0 0 0 0 2130706543 2130706543

2130706543

 

 

-:-

Pat Hanneman (Kitchen Path recipes:

http://home.earthlink.net/~kitpath/)

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