Saturday, August 27, 2011

Vegan Cucumber-Dill Spread, Dip, or Sauce (Kristi)

1 cucumber, ends trimmed, grated, and left to drain for about an hour (med. fine strainer)
1/2 package silken firm tofu (firm could work too)
2 garlic or roasted garlic cloves/ 1 t. garlic powder
2 t. lemon juice
1/2 t. Amino Acids
1/2 t. salt (to taste)
1/2 t. seasoned salt
fresh ground pepper to taste
pinch granulated or raw sugar
2 generous T. fresh dill (no need to chop, just break off a few pieces)
zest of 1/2 lemon

Place tofu, garlic, amino acids, salt, seasoned salt, pepper and optional sugar in the bowl of a food processor fitted with a metal blade. Process until smooth and creamy. Scrape into a bowl and gently fold in dill, zest, and cucumber until well combined. It is even better if made a few hours ahead and refrigerated, so flavors can marry.

1 comment:

  1. ha - oh i forgot about this one. I thought it was nasty. Don't recommend it. It only tasted decent because I paired with with a nice oily crostini. :)