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Recipe: Peanut Butter Dip (VEGAN)

Here's the recipe I promised. It's 16.5% calories-from-fat, which is
*just* above the list guideline value of 15%. Given the natural variations
in foods, this is pretty close, especially when you consider that this is 
intended to be served with fatfree crackers or breadsticks, or crusty 
French bread. You'll only get up to 16.5% CFF if you just sit there and 
eat it with a spoon (not recommended, really!)

This recipe is now on my web site, although the version there doubles the 
peanut butter (and takes it up to 25% CFF).

Peanut & Lemon Dip
Serves 1 party, of about 30 people, in conjunction with 2 other similar 
dips and lots of bread and crackers etc. 

200g (8oz) split red lentils
650ml (20 fl oz) water
25g (1oz) unsweetened peanut butter
50g (2oz) fresh wholemeal breadcrumbs
2 tbsp chopped parsley
1 lemon, juiced
2 tsp Marmite or other yeast extract
Black pepper to taste

1. Put the lentils and water in a pan; bring to the boil and simmer
until soft, adding more water if necessary. Cover the pan or not; it's
up to you. Covered is more likely to boil over but uncovered will need
more water. Make sure the lentils are fairly dry when cooking is

2. Mix the cooked lentils with the peanut butter, breadcrumbs, parsley
and Marmite. Add lemon juice and black pepper to taste; and adjust
texture if necessary, by adding more water.

3. Put into a pretty bowl and serve with breadsticks, crackers or
French bread. 

Kate L ("for Leggings") Pugh                              
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