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| Spinach And Cucumber Spread (Parve/vegan) Makes: About 2 cups Delicious served with crisp breads and whole-grain crackers, this spread will be especially appreciated by those who eat no dairy products. 1/2 cup finely chopped, seeded cucumber 10 ounces silken tofu (if unavailable, substitute soft tofu) 10-ounce package frozen spinach, thawed, moisture completely squeezed out Juice of l/2 lemon 1 bunch finely minced scallion 1 tablespoon minced fresh dill, or 1 teaspoon dried dill 1 teaspoon seasoned salt, more or less to taste 1/4 teaspoon dried basil Freshly ground pepper to taste Spread the chopped cucumber over two or three layers of paper towel. Cover with another two layers, and then place a cutting board or some other weight on top. Let stand for 30 minutes or so. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |