Bryanna’s Low-Fat Veggie “Guacamole”

Name: Bryanna’s Low-Fat Veggie “Guacamole”
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 113 grams 1/2 cup extra-firm silken tofu, drained and crumbled; 142 grams frozen shelled baby lima beans (do not use cooked, dried lima beans); 2 cloves garlic, crushed; 142 grams young green beans, trimmed (or frozen small whole green beans, thawed); 1 teaspoons ground cumin; 1 small ripe hass avocado, pitted, peeled and cut into 1/2-inch slices; 2 Tbsps fresh lemon or lime juice; 1 teaspoon salt; 59 milliliters chunky no-sugar hot tomato salsa

Bryanna’s Low-Fat Veggie “Guacamole” might be just the side dish you are searching for. This gluten free and vegan recipe serves 8. One serving contains 122 calories, 4g of protein, and 4g of fat. Not Head to the store and pick up extra-firm silken tofu, salt, chunky no-sugar tomato salsa, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

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.

Ingredients you will need

Lemon Juice

Avocado

Garlic

Beans

Cumin

Salt

Tofu

Equipment you will use

Food Processor

Blender

Bowl

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.

Ingredients you will need

Seasoning

Juice

Salsa

Transfer to a covered bowl and refrigerate.

Equipment you will use

Bowl

Equipment

Food Processor

Blender

Bowl

Ingredients

Servings:

113grams

1/2 cup extra-firm silken tofu, drained and crumbled 142grams

frozen shelled baby lima beans (do not use cooked, dried lima beans)2cloves

garlic, crushed 142grams

young green beans, trimmed (or frozen small whole green beans, thawed)1teaspoons

ground cumin 1small

ripe hass avocado, pitted, peeled and cut into 1/2-inch slices 2Tbsps

fresh lemon or lime juice 1teaspoon

salt 59milliliters

chunky no-sugar hot tomato salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.