Savory Spinach Dip

I got this recipe right off a box of Mori-Nu Silken Tofu. The box credits “Mari Oser’s Soy of Cooking” (Chronimed Publishing: Minn. MN) 1996. I hope you like it as much as we do. It is wonderful for parties served with fresh veggies or crackers. You could probably hollow out a bread bowl and serve the dip with little squares of bread, too, which I’ve done with other recipes but not this one specifically. (This recipe doesn’t have as much mayo as others I’ve made, so I’m not sure if it would soak into the bread and make it soggy or not). However you serve it — this recipe is a keeper!

Ingredients:

1 pkg. Mori-Nu Silken Soft Tofu, drained

1.75 oz. pkg. onion soup mix

1/2 c. mayonnaise (I use Vegenaise)

3 large cloves garlic, peeled

10 oz. pkg. frozen chopped spinach, thawed, drained, and pressed into colander

8 oz. can sliced water chestnuts, drained

1/4 c. thinly sliced scallions

Method:

Drain tofu and pat with paper towels. Place tofu in food processor, and blend until smooth. Add dry onion soup mix, mayo, and garlic; blend. Add spinach, and blend. Add water chestnuts and scallions; pulse just until chunky.

Refrigerate for at least an hour before serving. Makes 4 1/2 cups.

Coleslaw Crunch Salad

This is a recipe that has been making the rounds in Berks County for a couple of years now. I’ve made a few alterations to make it more acceptable for a healthy diet. The recipe makes a huge amount, so use a very large salad bowl to mix and serve. Easy to make and requiring only a few simple ingredients, it is perfect as a take along dish for picnics or group dinners. Everyone will love it!

Ingredients:

2 pkgs. vegetarian ramen soup noodles

1 16oz. bag coleslaw mix with carrots

1 c. raw sunflower seeds(Once I ran out of sunflower seeds and substituted 1/2 c. pine nuts and 1/2 c. pumpkin seeds, which worked just fine)

1 c. slivered almonds

1/2 c. sweetener (raw or white sugar, agave, or honey. Use honey only if you intend to eat all the salad that day — honey contains enzymes that will cause the slaw to wilt by the second day)

1/3 c. vinegar

1/4 – 1/3 c. extra virgin olive oil

diced scallions (optional)

Method:

Combine coleslaw, nuts, scallions, and crushed ramen noodles (reserve seasoning packets)

Just before serving mix together: oil, sweetener, vinegar, and the two ramen flavor packets. Pour this dressing over other ingredients in the bowl, and toss to evenly coat. Serve.

Potato-Leek Soup

This recipe is from “The New Enchanted Broccoli Forest,” by Mollie Katzen (an excellent cookbook).

The important thing to know here is how to clean a leek, because they grow like an onion and collect dirt in each layer. If you don’t clean them properly you will be eating a lot of dirt!

First of all, cut off and discard any of the tough, hard, or dry green ends of the leek that you don’t want to use. It’s okay to use the tender young green part near the bulb. Then trim off the root end and slice lengthwise all the way up the leek. You will wash one half at a time, gently folding back each layer to expose and rinse out any dirt you find. Drain, and you are ready to chop.

Ingredients:

3 medium sized potatoes

3 cups cleaned and chopped leeks

1 medium stalk celery, chopped

1 large carrot, chopped

4 cups water

1 1/2 tsp. salt

1 cup unsweetened soymilk

freshly ground black pepper

optional: snippets of fresh herbs
(thyme, marjoram, basil)

1) Scrub potatoes and cut them into chunks (I always peel them first) Place them in a soup pot or dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until potatoes are tender (about 20 minutes). Remove from heat and cool.

2) Puree the soup in batches in a blender or food processor. (I just use my immerseable stick blender and puree it in the pot while it’s still hot — what a time-saver!) Return the puree to the pot, and stir in the soymilk.

3) Add black pepper to taste, and adjust salt if necessary. Can be served hot or cold (hot is delicious), with a sprinkling of fresh herbs, if desired.

Creamy, low fat, wonderful!

Recipe: Carrot Raisin Salad

This is a so-o-o simple recipe for times when you are out of greens (or just want a change from a green salad), but still want to have a fresh salad with your meal. There are only two main ingredients plus my favorite honey/lemon dressing which I use on many salads. It’s a sweet/tangy flavor that appeals to adults and kids.

Salad Ingredients:

3 cups grated raw organic carrots (about 3 large carrots)

1/2 cup organic raisins

Dressing Ingredients:

Juice of one lemon

Equal amount of honey

Whisk lemon juice and honey together, and pour mixture over grated carrots and raisins. Refrigerate until served.