Vegan Tofu “Egg” Salad
Ingredients:
2 cups (1 pound) organic, organic, non-GMO firm tofu
3 cups finely chopped celery
2 tablespoons diced pimento
2 tablespoons finely-chopped red onion
Category: Spreads
Chickpea Hummus Tahini
Ingredients:
2 cups cooked garbanzos (15-ounce can)
2 tablespoons sesame tahini (or try ½ cup roasted peanuts or cashews)
2 tablespoons lemon juice
1 clove garlic or ½ teaspoon garlic powder
Rice Mayonnaise
Ingredients:
1 ¼ cups hot, well-cooked rice or millet
1 can coconut milk
¼ cup lemon juice
1 ½ tablespoons honey (or 2 T. of sugar)
Zucchini Hummus
Ingredients:
1 cup sunflower seeds or ½ cup each of sunflower seeds and cashew nuts, which have been soaked for 1 hour
2 cups zucchini, peeled and chopped
2 cloves garlic
¼ cup lemon juice
Avocado Hummus
Ingredients
1 15oz. can chickpeas (garbanzos), drained. Save the liquid.
1 clove garlic, crushed
1 ripe avocado, cut out in large chunks
3 tablespoons cold-pressed olive oil
Simple Butter
Ingredients
¾ cup coconut milk*
½ cup water
2 tablespoons yellow cornmeal
½ teaspoon salt, or McCormick’s Butter Flavored Salt, or Flavacol Popcorn Salt
Sliceable Cheese
Ingredients
- 2 cups water
- 3 tablespoons agar flakes (or 3 teaspoons of agar powder)*
- 1 cup cashews (may substitute cooked brown rice
- for half of cashews, to reduce fat content)
Spinach Dip
This is our version of the time-honored recipe found on a Knorr Onion Dip package.
Ingredients:
1 cup firm organic, water-based tofu or 12-ounce box MoriNu brand tofu
⅓ cup raw cashew nuts (optional), rinsed
1 tablespoon lemon juice
Avocado Dip
The surprise ingredient in this recipe is water chestnuts. They give it a fresh crunch that goes well with the sweet onion and tomatoes. Good in pita bread or wraps, or with tortilla chips, or crackers.
Ingredients