A recent report on heart health of pistachios prompted us to seek out some great dairy-free pistachio recipes. For the best results, we went straight to the source … the California Pistachio Commission!
This entree can be made vegan or ominivorous depending upon the filling you choose.
1 can (11 oz.) Mexicorn, drained
2 medium Zucchini, diced (1/2 pound)
1-2 tablespoons Canned diced green chilies (or jalapenos, if preferred)
1 cup Coarsely chopped California pistachios
Cumin Vinaigrette (recipe follows)
Iceberg lettuce leaves
1 large Tomato, thinly sliced
1 cup Canned black beans or red kidney beans
4 Pita pocket breads
2 cups Shredded cooked or canned chicken
½ cup Coarsely chopped California pistachios
Lime Vinaigrette (recipe follows)
4 Pita bread rounds
1 cup Julienne pared jicama or pared, seeded cucumber
1 Avocado, peeled, seeded and sliced
½ cup Bottled roasted red pepper or pimiento, cut into strips
Toss corn, zucchini, chilies and 3/4 cup pistachios together with half the Cumin Vinaigrette. Warm pita pockets in 350 degrees F. oven for about 3 minutes, then halve and fill each half with lettuce, tomato slices and 1/3 cup corn mixture. Add a spoonful of beans to each. Place on plates; drizzle remaining dressing over filling and sprinkle with remaining pistachios.
Combine 1/4 cup vegetable oil, 1/4 cup cider vinegar, 1 tablespoon sugar and 1 teaspoon cumin seed in measuring cup. Stir vigorously to blend.
Toss chicken with half the pistachios and enough Lime Vinaigrette to moisten. Warm pita pockets in 350 degree F. oven for about 3 minutes, then halve and fill with chicken mixture. Add jicama, avocado and red pepper. Place on plates; drizzle remaining vinaigrette over filling and sprinkle with remaining pistachios.
Makes 8 servings.
Mix 1 cup lowfat or nonfat bottled Italian salad dressing with 1 tablespoon grated lime peel and 2 tablespoons lime juice. Shake to blend.