| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dips, Cheese/eggs | 6 | Servings | |
INGREDIENTS
| 10 | Min to prepare | |
| Yield 1 1/2 c | ||
| 3 | tb | Cider vinegar |
| 3 | tb | Cold water |
| 1 | Cake (1/4 lb) tofu | |
| 1 | md | (4" long) ripe avocado |
| 2 | Hard cooked eggs | |
| 1/2 | ts | Dijon mustard |
| 1/2 | ts | Prepared horseradish |
| 1/2 | c | Very finely minced red onion |
INSTRUCTIONS
From "The Enchanted Broccoli Forest" By Molle Katzen. salt to taste pepper to taste Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Puree until smooth. Transfer to a bowl. Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all remaining ingredients into the puree. Cover tightly and chill. Posted by Theresa Merkling. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”