Tofu-Tahini Spread and Pumpkin Butter
This morning I bought several books at the annual booksale to benefit literacy and one of those books was The Vegetarian Times Cookbook. Here are simple sample recipes:
Tofu-Tahini Spread
8 oz. tofu, squeezed
3 oz. tahini
1 t. Miso Instant Cup of Soup Mix
Salt and pepper to taste
In blender or food processor, blend all ingredients until smooth. Refrigerate until ready to use. To serve, spread thickly on whole-grain bread, pita. or bagel. Garnish with tomatoes, sprouts, cucumber, or squash slices. This can also be used with a jam or jelly sandwich, a special favorite of children. Serves 4-5.
Pumpkin Butter
4 c. pureed pumpkin
1/2 - 1 c. sweetener [maple syrup might be yummy]
1 T. cinnamon
1/4 t. ginger
1/2 t. ground cloves
2-3 T. lemon juice
Combine pureed pumpkin with remaining ingredients in a heavy saucepan and cook over low heat for 45-60 minutes, stirring often. Taste and adjust seasonings. Mixture should be thick and smooth. Pour simmering butter into hot, sterilized canning jars and seal immediately. You can skip the canning procedure if you make a small amount; it will keep in the refrigerator several weeks. This is a delicious spread for toast or muffins. Serves 12.
Tofu-Tahini Spread
8 oz. tofu, squeezed
3 oz. tahini
1 t. Miso Instant Cup of Soup Mix
Salt and pepper to taste
In blender or food processor, blend all ingredients until smooth. Refrigerate until ready to use. To serve, spread thickly on whole-grain bread, pita. or bagel. Garnish with tomatoes, sprouts, cucumber, or squash slices. This can also be used with a jam or jelly sandwich, a special favorite of children. Serves 4-5.
Pumpkin Butter
4 c. pureed pumpkin
1/2 - 1 c. sweetener [maple syrup might be yummy]
1 T. cinnamon
1/4 t. ginger
1/2 t. ground cloves
2-3 T. lemon juice
Combine pureed pumpkin with remaining ingredients in a heavy saucepan and cook over low heat for 45-60 minutes, stirring often. Taste and adjust seasonings. Mixture should be thick and smooth. Pour simmering butter into hot, sterilized canning jars and seal immediately. You can skip the canning procedure if you make a small amount; it will keep in the refrigerator several weeks. This is a delicious spread for toast or muffins. Serves 12.