This recipe is great for a holiday celebration, New Year’s, or anytime. It can be prepared the day before it’s served to make it a completely no-stress appetizer. It’s low-fat, vegan, gluten-free, and yet, according to the recipe’s creator Sabrina Modelle, approved by big strapping husbands who scarfed the whole tray.
A great wine to serve the appetizer with is eco.Love Sauvignon Blanc. Scroll down for a 30 percent discount code.
Low Fat Vegan & Gluten Free Roasted Red Pepper Cups
3 large red bell peppers
3 english cucumbers
½ cup silken tofu
½ cup canned cannellini beans (rinsed and drained)
½ tbsp smoked paprika
3 cloves of garlic
juice from ½ of a lemon
zest ftom ½ of a lemon
Italian parsley finely chopped
cayenne pepper to taste
sea salt to taste
Roast red peppers on a foil lined cookie sheet under the broiler, turning every few minutes until all sides are bubbly and blackened.
While peppers are roasting, partially hollow out one inch slices of English cucumber with a small teaspoon, salt liberally all over the flesh, and place scooped side up on a plate in the refrigerator.
Remove peppers from oven and place in paper bag for about fifteen minutes. This steams the peppers and makes them very easy to peel.
Peel peppers and remove seeds, then add them to the bowl of your food processor with tofu, beans, smoked paprika, garlic, and lemon juice. Process until very smooth- 3-5 minutes.
Taste, then add salt and cayenne a little bit at a time.
Spoon red pepper spread into cucumber cups, top with parsley, and sprinkle with lemon zest.
Care2 members can get 30 percent off products from eco.Love — wine produced sustainably from a carboNZero winery — when they enter Care2 at the checkout (offer does not include packages).