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Chunky Roquefort Dip And Dressing

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CATEGORY CUISINE TAG YIELD
Dairy Vegan Veg07 1 servings

INGREDIENTS

1/4 lb Firm regular tofu; coarsely crumbled
1 c Water
1 tb All-Season Blend
1 1/2 c Firm silken tofu; drained and
; crumbled
1/2 c Low-fat; dairy-free (vegan)
; milk
1 tb Tahini
4 ts Umeboshi plum paste
1 ts Nutritional yeast flakes
2 Cloves garlic; finely chopped
OR 1 tsp garlic granules
1 pn White pepper; ground
1 tb Parsley; fresh, chopped
OR 1 1/2 teaspoonsdried parsley flakes

INSTRUCTIONS

Place the crumbled firm tofu in a small saucepan with water and
All-Season Blend. Bring to a boil. Reduce the heat and simmer for 20
minutes, stirring occasionally. Drain well and set aside.
Place the remaining ingredients except the parsley in a blender, and
process until smooth and creamy. The mixture will be very thick.
Transfer to a bowl and stir in the crumbled firm tofu and parsley.
Cover and chill several hours or preferably overnight before serving.
Yield: 2 cups
NOTES : Good with salads, fresh veggies, and baked potatoes.
Recipe by: J Stepaniak - The Uncheese Cookbook
Converted by MM_Buster v2.0l.

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