Recipes

Tofu Pate


Ingredients:

1 (16 ounce) package tofu
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon prepared mustard
1/4 teaspoon seasoning salt
1/4 teaspoon nutritional yeast
1/4 teaspoon paprika
1 orange bell pepper, finely chopped
1 fresh red chile pepper, finely chopped
2 stalks celery, finely chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh dill weed
1 or 2 cloves garlic, minced Directions


Place over a medium bowl, and press with a plate and a weight to drain as much liquid as possible.
Place tofu in a food processor. Add in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chili pepper, celery, parsley, cilantro, dill weed and garlic. Pulse until smooth.
Cover and chill in the refrigerator until serving.   My favorite way to have this with a seeded baguette. Rip off a chunck of bread and scoop away.

Curried Roasted Butternut Squash Soup

Ingredients:

1 Tbs olive oil

1 Tbs Butter

1 medium onion, chopped (about 2 cups)

2 cloves garlic, minced

1 (2 1/2-pound) butternut squash, peeled, seeded and roasted

3 Cups Vegetable broth

1 Tbs Sweet Curry

1 Tbs Hot Curry

1 Tsp Cumin

1 Tsp Tumeric

1/8 Tsp Cayene

Salt and Pepper  to taste

1 Cup heavy Cream

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and sauté until soft but not brown, about 6 to 7 minutes.  Add the curry and spices until fragrant.  Add the broth and  bring to a boil. Reduce heat and  add the squash bring to a boil and simmer 10 minutes. Remove from heat  stir with an immersion blender or in batches in a blender until smooth. Stir in cream. Season with salt and pepper  to taste.

Ladle into serving bowls and add a dollop of yogurt, or sour cream it can be  topped with roasted seeds- pumpkin, sunflower.