Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

AUG 11, 2011

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Another spread idea for sandwiches could be Black Bean Dip, join Food for Life instructor Katherine Lawrence to learn how to make this delicious dip!  View video >>


Both recipes featured this week are perfectly kid-friendly. For information on why plant-based diets are ideal for children and adults alike, click here.

White Bean and Piquillo Pepper Spread

White Bean and Piquillo Pepper Spread 

Enjoy this delicious, low-fat spread in sandwiches or on crackers. It's satisfying and light. While this spread is made with white beans, it can be made with any kind of legume.


Makes about 2 1/2 cups

2 15-ounce cans white beans, drained and rinsed
4 jarred piquillo peppers (or alternatively, 4 jarred roasted red peppers)
1 garlic clove, chopped
1 tablespoon sherry vinegar
1 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1 1/2 tablespoons Italian parsley leaves


Process all ingredients, except parsley, in a food processor until smooth, stopping periodically to scrape down the sides of the bowl. Add parsley and pulse until chopped and just combined.

Nutrition Information | Per serving (2 tablespoons):

calories: 43; fat: 0.1 g; saturated fat: 0 g; calories from fat: 2.4%; cholesterol: 0 mg; protein: 2.9 g; carbohydrates: 7.8 g; sugar: 0.4 g; fiber: 2 g; sodium: 264 mg; calcium: 28 mg; iron: 1.2 mg; vitamin C: 6.3 mg; beta-carotene: 603 mcg; vitamin E: 0.4 mg

Recipe by Robyn Webb from The Get Healthy Go Vegan Cookbook by Neal Barnard, M.D.


Please feel free to tailor PCRM recipes to suit your individual dietary needs.



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