Two of my favorite flavors – cilantro and cumin – combined with Reduced Fat Vegenaise. A creamy and relatively healthy side dish. Now with nutrition information! It’s easy to calculate your own nutrition information for recipes at SparkRecipes.com.
Cilantro Cumin Slaw
Makes 3 servings.
2 cups purple cabbage, shredded
1/2 yellow or orange bell pepper, chopped
1/4 cup chopped cilantro
1/4 cup Reduced Fat Vegenaise
1 tsp lime juice
1 tsp ground cumin
1 tsp rice vinegar
1 tsp agave nectar
1/4 tsp onion powder
1/4 tsp fresh ground pepper
salt to taste
Combine cabbage, bell pepper, and cilantro in a large bowl.
In a smaller bowl, combine Vegenaise, lime juice, cumin, vinegar, agave nectar, onion powder, pepper, and salt. Pour over salad ingredients and toss well to coat.
Let stand for at least an hour before serving, or overnight, to allow the flavors to blend.
Nutrition Information (per serving)
- Calories: 74.3
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 130.9 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.4 g
- Protein: 1.2 g
This nutrient-rich cold soup is easy to make in a blender and keeps well in the refrigerator.
5 roma tomatoes, cored and cut in half
1 cucumber, halved and seeded, unpeeled
3 yellow, orange, or red bell peppers, seeded
1 small yellow onion
1 tbsp tomato paste (I used a concentrated version from a tube)
3 garlic cloves, pressed
1/4 cup parsely, finely chopped
1/4 cup seasoned rice wine vinegar
1/4 cup extra-virgin olive oil
1/2 tbsp kosher salt (or to taste)
1 tsp freshly ground black pepper
Grab a blender and a bowl large enough to hold your finished gazpacho. It’s a good idea to choose one with a lid, so you can refrigerate the soup later.
Roughly chop the onion, cucumbers, and bell peppers into 1-inch cubes. First blend the cucumber and onion, pulsing until finely chopped but not completely pureed. You want a few chunks to be left. Pour the cucumber and onion mixture into the bowl. Next, blend the peppers to the same consistency, and add them to the bowl. Lastly, place the tomatoes and tomato paste in the blender, and pulse until small chunks remain. Add to bowl.
Stir in pressed garlic, parsley, vinegar, oil, salt and pepper. Cover and refrigerate for at least 30 minutes to let the flavors develop. Serve ice-cold.
“Finds” are products I like enough to recommend. I haven’t been paid to write about them, nor have I obtained them as free samples (unless specified).
ZerGüt Peppetizer is a chunky spread with a thick salsa-like consistency. It’s made from crushed roasted peppers, roasted eggplant, tomatoes, and onions. All pronounceable ingredients here. It is mild and not spicy (to my taste), and would probably not be considered “hot” to anyone except those used to very bland foods. The label indicates it is medium spicy, but I don’t think so. (It is also available in a “hot” version.)
Despite the eggplant, it’s not exactly baba ghanoush. The pepper flavors predominate. Everything tastes deliciously roasted.
I’ve used Peppetizer as a sandwich spread, mixed it with some Vegenaise to dress a pasta salad, and eaten it with crackers. It would be great on a veggie burger, or with falafel.
World Harvest (my favorite local ethnic food store) as well as some other stores, offer several brands of similar spreads, but this one is my favorite. Some others I’ve tried were too briny or had too much vinegar. ZerGüt Peppetizer’s predominant flavors are definitely peppers and eggplant.
If you’re looking for a break from traditional chip-and-dip offerings, pick up some ZerGüt Peppetizer and whole grain tortilla chips.