April 25th, 2006


avocado dip, food storage

Avocado Tofu Dip

Ingredients (use vegan versions):

1 package silken tofu
2 avocados
3 tablespoon your favorite oil (olive, flax, hemp)
2 tablespoon cider vinegar
1 tablespoon lemon juice (1 1/2 for more kick)
1 teaspoon tamari
2 cloves garlic, minced
1/2 small onion, minced
a little salt & pepper to taste
chili powder to garnish


Throw it all in a blender and let it rip.

Use for pumpernickel, flat bread or veggie dip, or whatever you like to dip most.

This is incredibly smooth & rich. Its mild, so not overwhelming. Of course, the seasonings can be upped a bit for added kick, but for me the richness does it all. Great for a hot summer day like today when you cant bear to turn on the stove!

Preparation time: 10 minutes tops

i made this dip on saturday. how long would you keep it in your fridge? it made about a quart of dip and i feel like i'll never get through it but i don't want it to go bad on me. alternately, do you have ideas of what i could use it for? i've been eating it with pita chips and on sandwiches.

Dandilions tempura

My grandpa used to make fried dandilions for me when I was a kid, but I never got his batter recipe. These taste really good with a simple tempura batter and some soy sauce/braggs. Yum!

Tempura batter:

1 c flour
3/4 c cornstarch
3/4 tsp baking powder
1 egg (I used Ener-g thrown right in as powder and it worked OK)
1 c water (I used more like 2)

Collect a few dozen dandilion blooms from a pesticide and fertilizer free yard, rinse well and let dry a bit.

Fill a saucepan with an inch or two of vegetable oil. Let it heat till a drop of water pops when placed on the oil. Dip the dandilion blooms in the batter and drop them into the pan one by one. Fry them up till the batter is firm. Let cool on a napkin, serve with soy sauce. They have a really interesting flavor- you'll probably be pleasantly surprised :o).