Spinach And Cucumber Spread Recipe - Cooking Index
1/2 cup | 73g / 2.6oz | Finely-chopped seeded cucumber |
10 oz | 284g | Silken tofu |
= (if unavailable, substitute soft tofu) | ||
1 | Frozen spinach - (10 oz) - thawed, and | |
Moisture completely squeezed out | ||
Juice of l/2 lemon | ||
1 | Scallions - finely minced | |
1 tablespoon | 15ml | Minced fresh dill |
= (or 1 tspn dried dill) | ||
1 teaspoon | 5ml | Seasoned salt - or to taste |
1/4 teaspoon | 1.3ml | Dried basil |
Freshly-ground black pepper - to taste |
Spread the chopped cucumber over two or three layers of paper towel. Cover with another two layers, then place a cutting board or some other weight on top. Let stand for 30 minutes or so.
Combine the remaining ingredients in the container of a food processor or blender. Process until the spinach and tofu are well incorporated. Transfer to a serving bowl and stir in the cucumber. Cover and refrigerate until needed.
This recipe yields about 2 cups.
Description:
"Delicious served with crispbreads and whole-grain crackers, this spread will be especially appreciated by those who eat no dairy products."
Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.