Meatless recipes

TAMARIND TOFU DIP

3/4 pound firm tofu, crumbled

1/2 cup tamarind concentrate (available at international

markets)

1/4 cup olive or canola

1/2 cup orange juice

2 tablespoons grated orange zest

Kosher salt to taste

1 tablespoon finely chopped

cilantro leaves (optional)

Place all ingredients in food processor and pulse until it is smooth, with the consistency of pudding. Additional orange juice or just plain water may be needed to attain the desired consistency. Makes about 3 cups of dip.

SPINACH QUINOA SALAD

1 1/2 cups raw quinoa

3 cups vegetable stock or water

1 small red onion, finely diced

1 medium red pepper, finely diced

1 medium tomato, finely diced

1 cup fresh spinach leaves,

finely chopped

Spinach pesto:

4 cloves garlic

3 cups packed fresh spinach leaves

1/4 cup lemon juice

1/4 cup olive or canola oil

Kosher salt to taste

1/2 cup unsalted sunflower seeds or walnuts (optional)

Bring stock or water to a boil, add the quinoa and cook for approximately 12 minutes. Remove from heat and allow to cool, then fluff with a fork.

While the quinoa is cooking, combine pesto ingredients in a food processor and process until smooth.

Chop onion, pepper, tomato and one cup of spinach, then combine with grains and pesto in a good-size bowl. Chill before serving, or serve warm, right out of the pot. Makes 6-8 servings.

MUSTARD CAULIFLOWER DIP

1 head cauliflower (approximately

2 pounds)

1/4 cup olive or canola

1/4 cup mustard oil (available at

international markets)

1 tablespoon black or brown

mustard seeds

Kosher salt to taste

Cook cauliflower until tender, then chill.

While cauliflower is chilling, dry roast the mustard seeds in a small pan on top of the stove. When they start to pop, remove from heat and remove from the pan to prevent scorching the seeds.

Combine all ingredients in the food processor and pulse until smooth. Makes about 3 cups of dip.