It's hard to make sandwiches if you don't want to do lunch meat, want lower fat than any good cheese, and you have to be able to take them along in the car - here's something that worked pretty well. Think chicken or tuna salad, and try spices and ingredients you like in that. Another option is to process everything until smooth (with or without the vegetables) and use in place of Miracle Whip or dressing.
-cooked white beans, 1 1/2 to 2 cups or one can rinsed and drained
-finely chopped vegetables, about 1/4 cup each: celery, red, yellow or orange bell peppers, green onion, finely grated carrot
-about 1 1/2 Tbsp lemon juice
-1-2 tsp Tahini (optional - adds fat but also enriches flavor)
-favorite spices: garlic, thyme, salt and pepper, ancho pepper powder, cumin, parsley, whatever you like
Reserve 1/4 cup beans (optional - for texture), put the rest of the beans, spices, juice, and tahini in food processor and process til smooth.
Stir in vegetables and reserved beans (or put all beans in processor if you don't want your family to know there are beans in it - they probably won't guess, you can call it "Summer Sandwich Spread" or "Crunchy Vegetable Dip").
Chill and serve as sandwich filling or cracker spread or veggie dip. Spices are dulled when chilled so you might want to experiment to decide how much you like.
Without the tahini it is a fat-free food and full of nutrients, which is hard to find in a snack food. Try it with toasted pita triangles made from whole-wheat pita bread.
No comments:
Post a Comment