Veg Times--2 Dips

[Guest guest]

Here are a couple of dips using tofu. I've found that this is a good way

to " sneak " tofu into kids and reluctant adults who don't think they like

it. You can always cut half of it with sour cream (vegan or regular).

 

Cilantro Dip

Dilly Dip

 

 

* Exported from MasterCook *

 

Cilantro Dip

 

Recipe By :

Serving Size : 20 Preparation Time :0:00

Categories : Vegetarian Times Complete CB

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup scallions -- (geen & white parts) chopped

1/2 cup fresh cilantro leaves -- chopped

1/4 cup fresh parsley -- chopped

2 cloves garlic -- (to 3 cloves) minced

2 tablespoons virgin olive oil

1/4 cup fresh lemon juice

2 tablespoons mayonnaise

2 tablespoons water

1 cup crumbled tofu

salt & freshly ground pepper to taste

 

Combine the scallions, cilantro, parsley, garlic, oil, lemon juice, and

mayonnaise in a blender and blend 30 seconds. Add the water and half the

tofu and blend 1 minute. Add the remaining tofu, salt & pepper, and blend

1 minute more.

 

Source:

" Vegetarian Times Complete Cookbook "

Copyright:

" 1995 "

Yield:

" 1 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 29 Calories (kcal); 3g Total Fat; (79% calories from fat); 1g

Protein; 1g Carbohydrate; trace Cholesterol; 20mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Serve with raw veggies or crackers.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 26519 0

 

 

* Exported from MasterCook *

 

Dilly Dip

 

Recipe By :

Serving Size : 30 Preparation Time :0:00

Categories : Vegetarian Times Complete CB

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

21 ounces firm tofu -- (2 packages)

1/4 cup fresh lemon juice

1/2 teaspoon salt -- (to 1 tsp)

1 teaspoon sugar

2 teaspoons dried dill weed -- (or 2 tbsp fresh)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 teaspoons dried basil -- (or 2 tbsp fresh)

 

Place all the ingredients in a blender or food processor. Blend until

smooth. Spoon the dip into serving bowls; cover and refrigerate until

serving time.

 

Source:

" Vegetarian Times Complete Cookbook "

Copyright:

" 1995 "

Yield:

" 3 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 17 Calories (kcal); 1g Total Fat; (42% calories from fat); 2g

Protein; 1g Carbohydrate; 0mg Cholesterol; 37mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

Serving Ideas : Serve with raw veggie or crackers.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0