MULTI-GRAIN HEMP PANCAKE MIX FOR PANCAKE TUESDAY!

The pancakes just before we devoured them this morning! (I was a bit lavish with the Earth Balance for the photo's sake, but it WAS actually my Homemade Reduced-Fat Vegan Buttery Spread made with Earth Balance!)

What is Pancake Tuesday? It's also “Carnival”, Mardi Gras” (“Fat Tuesday” in French), “Shrove Tuesday”, or Fasnacht (the Germanic "night of the fast"—a lso the name of a doughnut). Carnival means “lifting off the meat”, because this Tuesday comes the day before Ash Wednesday in the church calendar, the first day of Lent, when many Catholics, Anglicans, and Orthodox Christians traditionally give up meat and sometimes eggs and animal fat, until Easter. In many countries, people traditionally have rowdy and colorful celebrations on this day—a kind of combination of longing for spring and letting off steam before the fast.

The religious name is Shrove Tuesday, or Shrovetide, the eve of Lent, but it is celebrated across the world with riotous merrymaking and feasting.

Brazilians and Caribbean islanders dance in the streets, New Orleans throws its most famous party of the year, the English (and Commonwealth countries) celebrate with Pancake Tuesday. Why? Well, pancakes used up rich ingredients like butter and eggs from the larder before the Lenten fast. Families gather for pancake suppers, and in England housewives still compete in the peculiar tradition of donning aprons and racing each other holding pancake-filled skillets. Strict rules require that each contestant successfully toss and flip her pancakes into the air at least three times before crossing the finish line!

The British pancakes are actually more like what we would call crepes here.

We vegans don't have to "give up" meat, eggs, dairy products and animal fat, but any excuse to eat pancakes!

Why a hemp pancake mix?
This is a multi-grain vegan pancake mix that I originally devised for a proposed hemp book. That deal fell through, but it's a good mix, and a fun way to add some hemp to your diet. You can read about the ecological benefits of hemp here. Hemp can play a role in an anti-inflammatory diet, since it is rich in omega-3 fatty acids. Hemp is a good source of fiber and protein, and it is a very sustainable, versatile crop that can grow in North America without pesticides! It is grown in many countries, including Canada, and is considered a good crop to replace tobacco.

Here are some Hemp Facts from The Hempsters, a Canadian website:

"* The Declaration of Independence and US Constitution were drafted on hemp paper.
* The first American Flag was made out of hemp.
* George Washington and Thomas Jefferson both grew hemp.
* The finest bible paper remains hemp-based even today.
* The first Levi Jeans were made from hemp.
* The canvas on the covered wagons of American pioneers heading west was made of hemp.
* The rigging sails of every ship that sailed the high seas during the 18th and 19th centuries was made of hemp.
* Hemp was money and was used to pay taxes for over 200 years."

"WHY HEMP YOU ASK?

Hemp can provide a valuable ecological solution to help our civilization transform its economy from relying on non-renewable disappearing resource bases such as petroleum and fossil fuels to a more natural, sustainable economic one, such as plants.

Our reliance on non-renewable fossil fuels releases large amounts of carbon dioxide and other pollutants into the environment, which affects our health, our future and our economy and ultimately the sustainability of our species and others on Earth as seen by the dramatic climatic events seen around the globe.

Switching our reliance to a renewable resource such as plants for energy and other materials will help us come back into balance with nature and reduce pollution.

Hemp offers an opportunity to develop agricultural and processing methods that do not harm the environment as it is biodegradable, natural and it will not end up in our landfills."

"WHAT IS THE DIFFERENCE BETWEEN HEMP AND MARIJUANA?

The big difference between hemp and marijuana is the seeds from which it is grown.
Hemp cannot get you “high” as industrial hemp seeds have very minimal THC levels (the psychoactive ingredient), typically less than 0.3%. Canada’s hemp production is regulated by Health Canada through a licensing program where farms that grow hemp are inspected and the crop is tested to ensure the THC levels are below 0.3%."

The Manitoba Harvest Hemp booth at the 2008 Seattle Vegfest:





The USA needs to get with the program! In the US, hemp cannot be grown, but edible hemp products and hemp clothing, etc., can be imported from other countries. Go figure! (Here's an article about this.) I'll be posting some more of my hemp recipes from time to time.


The Hemp Pancake Mix-- you see, it's not green!

Printable Recipe

BRYANNA'S MULTI-GRAIN, HEMP PROTEIN PANCAKE MIX

These pancakes can be mixed up in a minute and taste almost like the white kind, but have plenty of fiber and grains in them, plus the goodness of hemp seed!

Dry Ingredients for Mix—- whisk together well in a large bowl:
3 cup whole wheat pastry flour (use white wheat whole wheat pastry flour, if possible)
1 cup oat flour (grind oatmeal in a dry blender until fine)
3/4 cup corn flour ** (see below)
1/2 cup hemp protein powder
1/4 cup golden flaxseed, ground in a dry electric coffee mill (that is NOT used for coffee!)
1/4 cup brown rice flour (Brown rice flour can also be made in a clean, dry coffee/spice grinder. Grind as finely as possible.)
2 tablespoons granulated organic sugar
4 teaspoons Ener-G or Orgran egg replacer powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder

Rub in:
1/4 cup oil of your choice

Keep in a tight container, refrigerated. STIR BEFORE MEASURING OUT.




MAKING THE BATTER (stir mix before measuring):
ADD each 2 cups of mix (12-16 pancakes):
1 tablespoon lemon juice plus water to make 1 1/2 cups

ADD to each 1 cup of mix (6-8 pancakes):
1/2 tablespoon lemon juice plus water to make 3/4 cup

ADD to each 2/3 cup of mix (6-4 pancakes):
1 tablespoon lemon juice plus water to make 1/2 cup

ADD to each 1/2 cup of mix (3-4 pancakes):
3/4 teaspoon lemon juice plus water to make 6 tablespoons

To make the pancakes:
Place mix in a medium bowl. Dump the lemon juice and water into the dry ingredients and whisk briefly just until no dry flour is visible-it will be lumpy and quite thick. Let stand while you heat up your pancake griddle- I use good, heavy nonstick skillet on top of the stove (I find this makes nicer pancakes than my electric griddle) and spray with oil from a pump-sprayer ( or rub with a lump of shortening) before each batch. Drops of water should sizzle when sprinkled on the surface if it's ready.

Spoon heaping tablespoonfuls of the batter onto the hot, oiled griddle and spread it out gently to a 4" circle with the back of the spoon. (I used a tiny ladle that holds 1 and 1/2 T. and that was perfect.) Cook until it has puffed a bit, bubbles appear in the surface and the bottoms are golden-brown. Carefully loosen with a spatula (if using a plastic spatula, make sure that it has a nice thin edge on it) and turn over gently. The center will rise a bit and be firm, and the other side golden when done. Don't overcook, or they fall and are heavy.



Serve on warm plates with Earth Balance (optional) and warm syrup (we like real maple syrup) or a low-sugar jam or fruit sauce. Yum!
© Bryanna Clark Grogan 2008

Servings: 16
Yield: (4 batches of 12-16 pancakes-- each batch of 2 cups mix)

Nutrition Facts (Nutrition facts are for 1/2 cup mix, which makes 4 small pancakes)
Nutrition (per serving): 247.2 calories; 26% calories from fat; 7.3g total fat; 0.0mg cholesterol; 400.2mg sodium; 237.2mg potassium; 38.9g carbohydrates; 6.0g fiber; 2.0g sugar; 32.9g net carbs; 8.3g protein; 4.8 points.

Cooking Tips
**Corn Flour:
Corn flour is not the same as cornstarch (confusingly, what we call "cornstarch" in North America is referred to as "corn flour" in the UK)- it's very finely-ground yellow cornmeal. I can find it in the Asian or Indian section of my supermarkets (Overwaitea and SuperStore here in BC, Canada, but also look for it in Indian (East Asian) markets and health food stores.

If you can't find corn flour, or if you prefer to use organic products, grind the finest yellow cornmeal you can find in a clean coffee/spice mill until it is powdery (this is important), or grind yellow cornmeal on the finest setting of your electric grain mill (I had to run it through mine twice).

Enjoy!

A GOOD VEGAN PEANUT BUTTER COOKIE THAT IS ALSO LOWER IN FAT!

Homemade vegan peanut butter cookies with a glass of homemade soymilk!

Low-fat peanut butter cookies? Well, not exactly, but lower in fat (especially the saturated kind) than most! Mine are also made with whole grain flour, which provides more nutrients and fiber.

I used a combination of applesauce and syrup instead of the extra fat used in the standard recipe, relying only on the fat in the peanut butter itself. All applesauce makes too soft a cookie, and all syrup makes a cookie that's too crispy.

Unfortunately, I didn't have any chocolate left over from Valentine's Day to make the peanut Blossom Cookie version to photograph, but they are my favorite! I'll make them and photograph them again some time soon!

Printable Recipe

BRYANNA'S CHEWY VEGAN LOWER-FAT PEANUT BUTTER COOKIES (WITH CHOCOLATE PEANUT BLOSSOM COOKIE VARIATION)
Yield: 30 cookies
A lower-fat, vegan version peanut butter cookies, AND a variation with the "Hershey Kisses" in the middle that I used to love so much-- except that instead of the "kisses" I use organic vegan dark chocolate chunks or chips.

DRY MIX:
1 3/4 cups wholewheat PASTRY flour
1 teaspoon baking soda
1/2 teaspoon salt
OPTIONAL: 1/2 cup chopped roasted peanuts
WET MIX:
1/2 cup light organic granulated sugar
1/2 cup brown sugar
1/4 cup smooth unsweetened applesauce
1/4 cup organic corn syrup or brown rice syrup (agave nectar is too sweet for this recipe)
1/2 cup organic, natural peanut butter
1/2 tablespoon Ener-G or Orgran egg replacer powder
2 tablespoons water
2 tablespoons non-dairy milk
1 teaspoon vanilla
ADDITIONAL:
Coarse organic unbleached sugar for rolling

Preheat the oven to 375°F. Whisk the Dry Mix ingredients together well in a medium bowl. (If using the peanuts, stir them in.)

In a food processor, beat the Wet Mix ingredients together til smooth. Add to the Wet Mix to the Dry Mix ingredients in the bowl and mix well. Refrigerate the dough in the covered bowl for several hours (or place in the freezer until the dough is firm, if you are in a hurry!)

Divide the dough into 30 even pieces and quickly roll each into a ball (or as close to a ball shape as you can!), then roll in the coarse unbleached sugar. Place on nonstick or parchment-lined cookie sheets. Use the tines of a fork to press down the dough a little in one direction, and then the other, to make a grid design.

Bake at 375 for 10-12 minutes, or until they are starting to brown on the bottom. Remove pans from the oven and let cool for about 3 minutes, then carefully place the cookies on racks with a spatula to cool thoroughly.

Cool on racks.

VARIATION:
BRYANNA'S CHEWY VEGAN LOWER-FAT PEANUT BLOSSOM COOKIES:

You will need:
30/ 1/2-inch chunks of organic vegan chocolate (OR you could use 3 or 4 organic, dairy-free chocolate chips on each cookie instead)

Follow the directions for making the dough and chilling it. Do not press down the cookie balls with a fork as directed above. Instead, leave them in the ball shape. Immediately after removing from the oven, top each cookie with a chunk of chocolate while still hot. Place in the turned-off oven for a few minutes to soften the chocolate. Then cool as directed above.

Yield: 30 cookies

Nutrition Facts for the plain cookie, without extra peanuts or chocolate:
Nutrition (per cookie): 92.3 calories; 20% calories from fat; 2.3g total fat; 0.0mg cholesterol; 79.7mg sodium; 72.1mg potassium; 17.1g carbohydrates; 1.1g fiber; 11.2g sugar; 15.9g net carbs; 2.1g protein; 1.8 points.

(The standard recipe for peanut butter cookies, of the same size, using 1 3/4 cups flour, results in each cookie containing over 6 grams total fat [a lot of it saturated], and about 133.5 calories [46% calories from fat], and about .6 g dietary fiber.)

Here are the Nutrition Facts when made with the optional chopped peanuts:
Nutrition (per cookie): 106.5 calories; 27% calories from fat; 3.5g total fat; 0.0mg cholesterol; 79.8mg sodium; 88.1mg potassium; 17.6g carbohydrates; 1.3g fiber; 11.3g sugar; 16.3g net carbs; 2.6g protein; 2.2 points.

Here are the Nutrition Facts if you use the chocolate:
Nutrition (per cookie): 159.8 calories; 31% calories from fat; 6.5g total fat; 0.0mg cholesterol; 81.2mg sodium; 123.8mg potassium; 26.1g carbohydrates; 1.1g fiber; 11.2g sugar; 24.9g net carbs; 2.7g protein; 3.5 points.

(The standard recipe for Peanut Blossom Cookies, of the same size, using 1 3/4 cups flour, results in each cookie containing about 8 g total fat [a lot of it saturated] and 173 calories [45% calories from fat], and about .88 g dietary fiber.)



Enjoy!

A TRULY DELICIOUS VEGAN QUICHE

We hadn't had quiche for quite a while and I had a craving for it the other day, so I made one utilizing the vegetables I had in my refrigerator that sounded appetizing to me-- bell peppers and mushrooms. If I didn't live on an island, it might have been asparagus (certainly my choice for Valentine's day-- it was purported to be an aphrodisiac vegetable in ancient times!).

This recipe is adapted from a recipe for "Vegan Quiche Lorraine" in my book "Soyfoods Cooking for a Positive Menopause". I have since added a little more cornstarch to the recipe for a firmer filling.

This very satisfying quiche is actually quite low in fat, too-- a bonus!



Printable Recipe

BRYANNA'S VEGAN BELL PEPPER AND MUSHROOM QUICHE
(VALENTINE HINT: make this quiche in a heart-shaped cake pan, using diagonally-sliced roasted asparagus spears--according to the Ancients, an aphrodisiac vegetable!-- instead of the vegetables I suggested. And perhaps add some grated Sheese.)
Servings: 6
Yield: Makes one 9" quiche

This is really delicious, as smooth and rich-tasting as the eggy version! One thing important to remember-- this quiche needs to made several hours before serving, because it has to cool off thoroughly in order to firm up for proper slicing. After it cools and sets it can be eaten cold, or gently heated. POSSIBILITY FOR SOY-FREE: I haven’t tried this, but it would probably work to use 2 cups nondairy milk (such as Almond Breeze) plus 1/4 cup raw cashews, instead of the 1 3/4 cups milk and 1/2 cup tofu. Omit the soy bacon bits, and use walnut-based Parma! for the parmesan substitute.

1/2 tablespoon olive oil
1/2 tablespoon Asian (toasted) sesame oil
1/2 large red bell pepper, seeded and thinly sliced
1/2 large green bell pepper, seeded and thinly sliced
2 cups sliced mushrooms
1/ 9" pie shell (The Nutrition Facts were calculated using my low-fat oil crust recipe-- this link is to a Printable Recipe)
1 tablespoon soy bacon bits or chips
1 teaspoon dried basil
Blended Mixture:
1/4 cup Galaxy Foods Vegan Soy Parmesan, or Parma!, or your favorite homemade parmesan sub
1 3/4 cups nondairy milk
1/2 cup medium-firm regular tofu (or firm silken tofu)
1 "chicken-style" vegetarian bouillon cube, crumbled (or 1 teaspoon powder or paste-- whatever is the amount to make 1 cup broth)
2 tablespoons cornstarch
1 pinch turmeric
1/2 teaspoon agar powder
1/2 teaspoon salt
a pinch each of pepper and nutmeg
Smoked sweet paprika (pimenton) to sprinkle on top

Heat the oils in a large nonstick skillet. Add the peppers and mushrooms and stir-fry over medium-high heat until they are wilted and starting to brown. Spread them on a plate or cookie sheet and cool them off to room temperature (I speed this up by putting them in the freezer!).

Preheat oven to 425°F.

Prebake the crust (prick all over the inside with the tines of a fork) for 5 minutes. Remove from oven to a rack. (Leave the oven on.)

In a blender, whirl the Blended Mixture ingredients until very smooth.

Spread the cooled-down vegetables over the bottom of the cooled pie crust and sprinkle evenly with the soy bacon bits and dried basil.



Pour the Blended Mixture evenly over the vegetables in the crust. Sprinkle the top of the quiche evenly with a little smoked sweet paprika.



Bake 30 minutes. (If the edges of the crust start to brown too early, cover them with strips of aluminum foil .) The quiche filling will have puffed up a bit, browned a bit on top and be visibly bubbling. it may seem too liquid to you, but it WILL set as it cools.

IMPORTANT: The quiche needs to be cooled at least to room temperature firm up.

Because it has agar in it, it can be reheated gently without getting runny, but we like it cold. I speed up the cooling by placing the quiche, right out of the oven, on a rack in the refrigerator. It should cool nicely within 2 or 3 hours. But it's best to make this early in the day before serving, or the day before.

It keeps well, refrigerated, for a few days.

Hint: You could also make mini-quiche-tarts with this mixture.

VARIATIONS: Add sliced "ham" or "bacon", or veggie sausage, instead of the soy bacon bits; substitute any sauteed or steamed vegetables, or caramelized onions, for the peppers and mushrooms; eliminate the basil or add any dried or chopped fresh herbs that seem appropriate. Use your imagination! Just make sure that the vegetables are not exuding any liquid.

Nutrition Facts (this was calculated using my low-fat oil crust recipe)
Nutrition (per 1/6th of the quiche): 244.2 calories; 41% calories from fat; 11.7g total fat; 0.0mg cholesterol; 455.5mg sodium; 365.8mg potassium; 25.5g carbohydrates; 2.9g fiber; 3.7g sugar; 22.7g net carbs; 9.1g protein; 5.3 points.

Enjoy!

STIR-FRIED VEGAN "CHICKEN"AND BABY BOK CHOY; BAKED FELAFEL THAT DON'T TASTE LIKE SAWDUST! (both WW Core Plan Compatible)

I'm mixing the Far East with the Middle East today! It's almost a year since I did a blog post on baby bok choy-- they are so tempting this time of year! The flavor is much sweeter than in mature bok choy and I didn't want a sauce that would compete with or overpower that sweetness. So this stir-fry is a mild Cantonese-style dish. We ate the whole thing between the two of us!




Printable Recipe

BRYANNA'S STIR-FRIED SOY CURLS® (OR OTHER CHICKEN SUB) AND BABY BOK CHOY (WW Core Plan Compatible)
Servings: 3

Baby bok choy are appealing and delicious, as well as nutritious, in this quick stir-fry. Serve with steamed brown basmati rice for a satisfying meal!

Have Ready:
1 lb baby bok choy, washed, drained and sliced in half lengthwise (purchase the kind that are only 2-3"long for this recipe)
2 cups (2 oz. dry) drained, reconstituted Soy Curls® or other vegan chicken sub, in slices (see here for info on Soy Curls® and how to reconstitute)
Aromatics:
1 tablespoon Asian (toasted) sesame oil
1 bunch green onions, trimmed and thinly-sliced
4 cloves garlic, chopped
Cooking Sauce: (whisk together in a small bowl)
1/2 cup vegetarian broth
1 tablespoon Vegetarian "Oyster Sauce" (such as Lee Kum Kee "Vegetarian Stir-fry Sauce"-- see here for info and a homemade recipe)
1 tablespoon soy sauce
1 teaspoon organic granulated sugar
Thickener:
1 tablespoon cornstarch mixed with
1/2 cup water

Heat the oil in a large nonstick wok or skillet. Add the Aromatics (chopped green onions and garlic) and stir-fry for a couple of minutes. Add the Soy Curls® or other sliced vegan chicken sub and stir-fry for a few more minutes over high heat.
Add the prepared bok choy and stir-fry until the bok choy starts to wilt. Add the Cooking Sauce and stir to coat all of the ingredients and to heat. Quickly add the Thickener and stir quickly. Remove from heat and serve immediately with hot rice.

Nutrition Facts
Nutrition (per serving): 169.1 calories; 43% calories from fat; 8.0g total fat; 0.0mg cholesterol; 449.6mg sodium; 500.0mg potassium; 14.9g carbohydrates; 4.5g fiber; 4.8g sugar; 10.4g net carbs; 10.3g protein; 3.2 points.

*********************************

NOW, ABOUT THAT LOW-FAT BAKED FELAFEL THAT DOESN'T TASTE LIKE SAWDUST......




Printable Recipe

BRYANNA'S QUICK AND EASY LOW-FAT FELAFEL WITH CREAMY TOFU/TAHINI MINT SAUCE

This is a "cheat" recipe-- it uses a mix! But it's worth it if, like me, you rarely eat felafel because of the oil involved. There is an excellent felafel mix made by a Lebanese company, Cedar, that I like. However, if you can't find it, it seems that there are any number of Middle Eastern brands out there. Use one that just soaks in water for an hour before cooking. All you do with these mixes is add water and let it stand for an hour. Then you form the mix into patties and fry. The trouble is, I'd rather not fry if I don't have to! So, I found a way to enjoy these without the oil-- steaming them, and then oven-frying! (Unfortunately, I don't have the nutritional analysis for these.) The steaming cooks them thoroughly and makes them moist inside. Not quite as good as fried, but almost!

1 box or package of your favorite felafel (falafel) mix (whatever brand you like-- I'm not crazy about the Fantastic Foods brand)
water (the amount instructed on the box or package)

Creamy Tofu/Tahini Mint Sauce:
2/3 cup (5.25 oz.) firm or extra-firm SILKEN tofu
1/4 cup lemon juice
2 tablespoons tahini
1/2 teaspoon crumbled dried mint (or 1 tablespoon fresh, chopped)
1/4 teaspoon salt
1 pinch sugar

Mix the felafel mix and water in a large bowl. Let stand for an hour (it can sit longer).

While the mixture stands, make the Sauce.

Mix the sauce ingredients until VERY smooth in A blender or food processor. Scoop the sauce into a serving bowl, cover, and refrigerate until serving time.

When the mixture has soaked for an hour or more:

Make small patties out of the mixture (these are easier to cook than balls).
Place the patties, not touching, on oiled steaming plates or baskets, with small holes in them, not grates. You can use collapsible metal steamers.

Chinese aluminum or bamboo steaming baskets can be used. If using bamboo baskets, line them with cooking parchment with holes punched in it with a bamboo skewer.

If you have no streaming apparatus, place the patties on dinner plates lined with cooking parchment. The plate can be balanced on two chopsticks placed across the inside of a wok or stir-fry pan (or 4 chopsticks, "tic-tac-toe" style). (You'll have to steam one plate at a time.) Cover with the domed wok lid while steaming.

You can improvise a steamer using a large pot with a tight lid. An electric frying pan with a domed lid also makes a good steamer. The lid should be 1 to 2" above the food so that the steam can circulate around the food. To hold the food above the water, you can use cans with the ends removed or scrunched up aluminum foil. The food should be supported at least 2" above the simmering water.

Steam the patties over barely boiling water, covered, for 10 minutes. You can do this ahead of time and then oven-fry them later, if you like.



Let the patties cool until they are easier to handle. In the meantime, heat the oven to 500°F.

Place the patties on dark cookie sheets (they brown better than shiny ones) sprayed or brushed lightly with olive oil. Spray or brush the tops with oil, too. Bake for 5 minutes, or until the bottoms are crispy and golden-brown. Flip them over gently and bake for 3-5 minutes more, to brown the other side.



Serve immediately with the Sauce.

Enjoy!

VERSATILE VEGAN CHEDDARY SPREAD, GRILLED CHEEZE FILLING, AND CHEEZE SAUCE BASE, ALL-IN-1

I work on recipes so often that I often forget to make old favorites, but I've been making this one (from a book of mine circa 1999) alot these days as a low-fat snack. It's a spread that's super-easy to make, and it's great on toast (for breakfast!), in celery sticks (an old favorite), or just on crackers.

AND, I've just discovered that it is also delicious used as a filling for grilled (vegan) cheeze sandwiches-- why didn't I think of that before? This spread doesn't melt, but that doesn't matter, because it is already soft and creamy like melted cheese, so the grilling just heats it up. Yum!



Another recent discovery-- if you thin it out with about 1/2 cup nondairy milk to 1 cup of the spread, it makes a great "Cheese Sauce". (Whisk it well until it's smooth. This can be heated.) We loved it on streamed broccoli.



Give this recipe a whirl... it's definitely a "keeper"!

Printable Recipe

BRYANNA'S CHEDDARY SPREAD
Yield: 1 and 3/4 cups

From my book "Soyfoods Cooking for a Positive Menopause".

12.3 oz (1 box) extra-firm SILKEN tofu, crumbled
1/4 cup nutritional yeast flakes
2 tablespoons tahini
2 tablespoons lemon juice
1 1/2 tablespoons miso (NOT the dark variety)
1 teaspoon onion powder
1 teaspoon paprika (for a new flavor use all or half smoked sweet paprika [pimenton])
3/4 teaspoon salt
1/4 teaspoon garlic granules or powder
1/4 teaspoon turmeric
1/4 teaspoon dry mustard powder

Mix all the ingredients in a food processor until VERY smooth.

Spoon into a covered container and refrigerate several hours to firm up. Keeps refrigerated about 1 week.

Nutrition Facts
Nutrition (per 2 tablespoons): 38.3 calories; 39% calories from fat; 1.8g total fat; 0.0mg cholesterol; 187.5mg sodium; 106.5mg potassium; 2.7g carbohydrates; 1.0g fiber; 0.5g sugar; 1.8g net carbs; 3.7g protein; 0.7 points.


Enjoy!