Low Fat Creamy Potato Topping
1/2 cup broccoli stems, fresh or frozen
1 medium carrot, skinned and cut into sticks
1/3 cup black beans, drained
1 teaspoon reduced-calorie margarine
1 tablespoon light vegan cream cheese or sour cream
pinch garlic powder
pinch dry vegetable stock, optional
1 teaspoon Dijon mustard or spicy mustard
2-3 tablespoons nondairy milk (I use soy)
1. In a pot with boiling water, cook broccoli and carrots until tender, about 10 minutes. Drain and place in food processor, process until thoroughly chopped, then scrape down sides.
2. Add black beans, and blend until smooth and looks like gritty baby food. Scrape down sides of bowl, and add rest of ingredients, adding cream cheese and margarine in pieces.
3. 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.