avocado spread

[Guest guest]

Can you used Vegetable broth matzoh ball soup? I don't use Chicken Broth.

 

Victoria Smith

 

 

 

[Guest guest]

Sawatdee ka Dorith:

 

I love your spread. The 40+ Women's social group I belong to here in West Palm

is having our Christmas/Hanukkah party tomorrow. Your spread is now on my

shopping list. I was going to make them a " Dead Animal " dish [Mussaka] as well

as something I would eat. Looking at the list of what each girl is bringing, I

am changing my mind. That is a woman's prerogative, chai mai (right) ?. I have

not figured out what I will be making as a main dish. If you have any

suggestions they would not go ignored.

 

In the I am the new girl on the block I am trying to 'speak softly and ... well

not use that big stick'. I am one of those 'introverts' who never says what she

thinks ....55555 (Thai laughter). As this is a vegetarian group I have always

associated vegetarian with healthy eating. I do not do that as often as maybe I

should, but I still have that association. This in my mind being a " given " , I

will make my suggestions on this as well as other posts and hope that others

will do the same to any of my posts. I will do this at least till ordered to

stop and just lurk.

 

As I said, I love your recipe. There are three changes I think I will make.

'Think' is used because I play with my cooking as I go and rarely make anything

exactly the same way twice. That drove my family up a wall when they were

served something that the really loved. They new the odds were that their best

bet was 'something similar'.

 

Change number one and two are just something I want to add based on personal

taste. To give it a Mexican flair, Cilantro leaves, fresh and fine chopped.

Lime, instead of lemon only because I like the subtlety of the lime over the

lemon. That as stated is just a 'to taste', something any of us might do.

Fresh chopped dill leaves also seem like another possible if I make enough for

two bowls.

 

The one that is being done to make it healthier. The soy sauce will be omitted.

Tamari will be used in it's place. Soy sauce is a very cheap commercial 'salt

factory' with little real flavor. The Chinese restaurants use it in almost

everything because the Americans think that soy sauce makes the dish

'authentic'. It really does not. I put it in the category with processed soy

products and therefore very bad for us to consume.

 

Tamari on the other hand is a much more flavorful and darker soy product.

Tamari is a bi-product from the making of miso,. The Tamari is fermented in the

same way a good wine is, in wooden barrels. You will enjoy what it does to a

recipe in comparison also to commercial soy sauce. by the way, I always go

very light when even using Tamari as I do not even have a salt shaker in my

house. There is a box of sea salt in the pantry for when a guest us ready to

have a 'sodium tantrum'. Here to, they are given the option to add a dash of

Tamari instead of salt. Oh. Just about all I make, no mater how it began,

turns out to look like an Asian dish. You have to ask for a fork here if you

want one.

 

A belated Happy Hanukkah

 

Alyssia

 

 

-

Dorith

Friday, 17 December, 2004 12:42 AM

avocado spread

 

 

 

Shalom everybody,

 

Yesterday I made this easy avocado spread which turned out to be very

succesful in our family.

 

In the foodprocessor I mashed together

two avocadoes with a bit of lemon juice

a block of tofu

some garlic and some soy sauce

 

We did not add salt and/or pepper, but I guess that is a matter of taste.

 

Shabbat shalom ~ Dorith