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Full Online Book HomeLearning KitchenDips - Creamy Tofu Dip
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Dips - Creamy Tofu Dip Post by :49465 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3363

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Dips - Creamy Tofu Dip

1 cup tofu, mashed
1 clove garlic, minced or mashed
1/2 cup finely chopped green onions
1 tbs. finely chopped fresh parsley
1/2 cup plain nonfat yogurt
1 tsp. Dijon style mustard
freshly ground pepper


Combine all ingredients in a blender or food processor, and process until thoroughly blended. Chill several hours or overnight.
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8 ounces tofu 1/2 avocado, large and ripe 2 garlic cloves, chopped 2 teaspoons fresh ginger, minced 1/2 cup parsley leaves, with stems removed 2 tablespoons lemon juice 1 tablespoon tahini, peanut butter, or sunflower seed butter 1 tablespoon applesauce, pinch of sugar, or a little honey Blend all ingredients in a food processor until very smooth. Serve with fresh vegetables or crackers. You can also use it as a sandwich filling. Makes about 2 cups. SOURCE: Rosalind Creasy, "Cooking from the Garden"
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2 tablespoons oil 3/4 cup chopped onion 6 cups water 6 chicken bouillon cubes 8 ounces (4 cups) egg noodles 2 packages (10 ounces each) frozen spinach 1/2 teaspoon garlic powder 1/8 teaspoon pepper 6 cups milk 1 pound (4 cups) Cheddar or Monterey Jack cheese (cut up) Place oil in large nonstick Dutch oven and saute onions over medium high heat for 3 minutes. Add water and bouillon cubes; heat to boiling, stirring until cubes are dissolved. Gradually add noodles so that bouillon mixture continues to boil and cook, uncovered, for 3 minutes. Stir in spinach and garlic powder. Cook
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