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Category: Spreads

Vegan Tofu “Egg” Salad

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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

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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

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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

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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

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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

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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

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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

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