|
|
|
Chilly Cucumber & Tofu
1 small cucumber
1 teaspoon sea salt
1 dash of Mrs. Dash Table Blend
1 clove garlic, cut in half
1 cup silken tofu
1 teaspoon freshly squeezed lemon juice
2 teaspoons apple cider vinegar
1 1/2 teaspoons Spectrums’ Mediterranean Oil or olive oil
1/8 cup fresh dill, chopped
1/8 cup fresh mint, chopped
1/4 teaspoon jalapeno or Tabasco sauce
dash of paprika
1. Peel cucumber and slice lengthwise. Remove seeds by running a spoon down the entire inside length. Grate cucumber coarsely, collecting the juice and pulp in a bowl. Sprinkle with sea salt and Mrs. Dash. Se aside.
2. Prepare another bowl by rubbing the inside with the two garlic halves
3. In a blender, blend the garlic halves, tofu, lemon juice, vinegar, Mediterranean oil, half of the dill, half of the mint, and the pepper sauce
4. Pour cucumber pulp and tofu mixture into garlic rubbed bowl. Chill thoroughly
5. Serve garnished with a pinch of reserved dill and mint and dash of paprika. Yields 2 servings.
|
|
