Tuesday, March 26, 2013

Eggless Spread with Artichokes

This spread can be served as an appetizer on baguettes, celery or pita crisps or as a sandwich spread.

It can also be served on a bed of Bibb lettuce sans bread.  Kevin likes to grill the bread which warms the salad - very yummy but I like it cold on bread.  

  **Black salt (kala namak or sanchal) is more tan than black, and has a very strong, sulfuric flavor.  Black salk is available in Indian markets, either ground or in lumps.  http://www.food.com/library/salt-359?oc=linkback

Eggless Spread with Artichokes

1            pkg. firm tofu  (not silken)
1            14.0z. can artichokes, drained and chopped
2            green onions, chopped
1/2         cup vegan mayo
1/2         cup vegan sour cream
1            tablespoon Dijon mustard
2            pinches black salt (optional) – gives it an egg flavor
              salt and black pepper to taste

Drain and squeeze all excess water out of tofu.  Break up and mash in a large mixing bowl.  Add two healthy pinches of black salt and mix into tofu.  Add artichokes and green onions to bowl.  Add dressing ingredients, vegan mayo, vegan sour cream, Dijon mustard and salt and pepper to taste.  Mix everything together.  Enjoy!

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