Mockamole (spinach ‘guacamole’) WW points

I found this clever idea in the latest LCBO magazine. My vases were a little smaller than the idea in the magazine so some of my tulips had to stick out at the top.

Recently, we hosted a dinner party for guests who were doing Weight Watchers and because I don’t like to sabotage anyone’s journey to a healthy weight I decided to make the entire meal WW friendly and that meant putting my thinking cap on.  Now I don’t know about you, but I adore guacamole, it’s so creamy, fresh and tangy and it really enhances a few dishes as a condiment but may also be used as a wonderful dip with fresh vegetables!

Now I know what many of you will say, “but wait, avocados are a good fat” and while that is very true, it’s all about balance and budget so if you can save a little here you can spend it there (perhaps on an extra glass of vino?), is all I’m saying!

Before I even searched on line, I had the idea of creating a mockamole from spinach. Why spinach? I chose spinach because #1 it’s a gorgeous green and you can purée it smooth uncooked and #2 it fits well into the WW point system.  Once I determined what my basic ingredients would be, I started to search “mockamole” on the net and found that the majority of them are made with green peas. Now green peas are quite healthy but when I did the nutritional calculation using peas, my 1 tablespoon mockamole resulted in 1 WW point whereas my spinach mockamole resulted in 0 points for 1 tablespoon. So that was it.

Guacamole is a simple yet flavourful combination of ingredients and other than subbing out the avocado, I kept it pretty true to form. I used 4 tablespoons of cooked puréed navy beans as my ‘creamy’ ingredient and it worked out great. I loved the bright green colour as well as the bright flavours in this recipe. JT said it was an excellent substitute for real guacamole! It’s quite garlic-y so if it’s date night, you may wish to tone it down a notch or make sure your partner has some too ;-)!

May I interest you in a little dip?

Mockamole (Spinach ‘guacamole’)

Makes about 3/4 cup.

Ingredients:

• 100 g fresh spinach (may be frozen)
• 4 tbsp navy bean paste (see notes)
• 1 clove garlic, finely minced
• 1 tbsp (15 mL) lime juice
• 1 tbsp cilantro, chopped
• 1 tbsp green onion, finely chopped
• Cilantro or parsley for garnish
• Chopped tomatoes (optional)

Directions:

1. If using frozen spinach, wring out well. If using fresh spinach, wash and dry well.
2. Combine the spinach, navy bean paste, garlic, lime juice and cilantro in a small food processor and process until very smooth (I found my immersion blender did this beautifully). Fold in chopped tomatoes if you are adding them.
3. Add chopped green onion and garnish with a sprig of cilantro. Serve with cucumber slices, celery sticks or cauliflower florets or use in a meal that requires guacamole as a condiment.

Choose vegetables that hold onto the dip like a spoon!

The cooked puréed beans give this dip its creamy texture.

Who are you calling “dip”?

1 tbsp serving

1 tbsp serving.

Notes:

• Navy bean purée: I usually make up a batch of plain navy beans for thickening soups, sauces and gravies and then freeze for later use. Cook navy beans in water without salt. Purée and press through a fine sieve. Allow to cool completely and put 1 tbsp portions into an ice cube tray (specifically for savoury things) and freeze. Once frozen, take each cube and put it into a larger ziplock bag and that way you have a creamy gluten-free thickening agent for future recipes.
• If you add too much liquid to the puréed spinach mix, strain for a couple of hours in a coffee filter reserved for savoury things before serving.
• To blanch spinach quickly, add spinach to a heat proof bowl with about 1/2 cup water and nuke for about 2-4 minutes until soft. Rince with cold water and wring out well.

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Gluten Free and Vegetarian Quinoa Mushroom Risotto

I would have never thought that eating vegetarian would leave me so satisfied. And I don’t have the afternoon snackie feeling either. I’ve done well, down 3lbs this week…but I’ve also been working out like a fiend. 16km each day on my bike on Tuesday and Wednesday, and working out cardio and weights everyday this week (don’t worry, I mix up the muscle groups that I work on!). But I am tired…not quite 25 anymore (who am I kidding, I’m not even 35 anymore!!!).

The foods we have prepared are tasty but I must admit it is a bit of a challenge when you have to find recipes each day to cook (kinda like learning to cook again!). I came up with the Quinoa Mushroom Risotto because I was in the mood for a risotto and I didn’t want the carbs that rice has (and I’m still not eating meat during the week). I also came up with a great idea on how to achieve the creaminess that Arborio rice brings to the table, without adding cream or butter!

Pull up a chair and enjoy.

Serves 4

Ingredients:

• 1 cup red and white Quinoa uncooked
• 545 g variety of mushrooms
• 3 small shallots, finely chopped
• 1 tbsp roasted garlic purée (see note below)
• 3 tbsp navy bean paste (see note below)
• 100 mL water
• 1/4 tsp thyme
• 1 tbsp low sodium soy sauce
• Parmesan cheese

Directions:

1. In a cast iron pan, toast the quinoa until they begin to pop, remove immediately. Cook as per directions on package.
2. In cast iron dutch oven, give a good squirt of cooking spray and heat. Add the Shallots and cook gently, adding a bit of water if the oil dries up. Add the mushrooms and cook until soft.
3. Mix the roasted garlic purée with the navy bean paste, adding enough water to make a thick sauce (like a roux). Pour it into the mushroom mixture and stir well.
4. Add the cooked Quinoi, thyme and soy sauce to the mushrooms and stir until everything is coated with the garlic bean purée.
5. Serve with freshly grated parmesan cheese.

Quinoa is a super food, but you still shouldn't wear a cape if you eat it.

Notes:

Roasted garlic purée

Take a head of garlic and roast with olive oil and sea salt in the oven until soft (I usually do it in a ramekin, not foil). Pop the cloves out into an immersion blender jar and purée until smooth. Add vegetable stock or water to make the consistency you need. I usually roast a bunch and freeze in special ice cub trays — pop out into a zip lock bag and return to freezer (don’t do it in your regular ice cub tray, otherwise your gin and tonic will taste garlic-y!)

Navy bean purée

Cook dried navy beans until soft. Purée with an immersion blender until you have a very smooth paste adding only as much water as the blender needs to continue the purée. Store in a glass container in the fridge and use as needed. I have used this paste as a roux for many things.

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