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Low Fat Creamy Potato Topping

Ingredients (use vegan versions): 1/2 cup broccoli stems, fresh or frozen 1 medium carrot, skinned and cut into sticks 1/3 cup black beans, canned and drained 1 teaspoon reduced-calorie non-hydrogenated vegan margarine 1 tablespoon light vegan cream cheese or sour
cream pinch of pepper and garlic powder pinch of dry vegetable stock (optional) 1 teaspoon vegan Dijon mustard or any other spicy mustard 2-3 tablespoon vegan soymilk, depends on how thick you want it to be Directions: In a pot with boiling water cook broccoli and carrots until tender, about 10 min. Drain and place in food processor, process until thoroughly chopped, scrap down sides and add black beans. Blend until smooth and looks like gritty baby food. Scrap down sides of bowl, add rest of ingredients. It is better to not add cream cheese and margarine in one big lump but spread throughout the food processor so that it blends better. Keep processing until it has the consistency of hummus. Serve warm over baked potatoes, or toss with small shaped pasta. It is great if you want something different for your potatoes. It can also be use as a dip. *I don't know the nutrition info, but using reduced calorie ingredients must make it low-fat. Serves: 2-3 Preparation time: 15 minutes more Free recipe and All Free recipe

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