2 Vegetarian Dips (Served W/Crudites & Baguette Bread) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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On our 2nd wedding anniversary 2 yrs ago, DH took me to a restaurant 1 hr outside of Reykjavik that specialized in lobster & a lovely view of the sunset over the Atlantic Ocean. We ate just 2 things - their lobster bisque & a pan filled w/sml lobster tails steamed in herbed garlic butter. BUT they served both w/assorted pesto & tapenade spreads to spread on baguette slices that were TDF wonderful. Since then I have been fascinated w/that genre & then I found these recipes in the *Almost Vegetarian* cookbook of the Australian Womens Weekly cookbook series. Since I now have lobster in my freezer, I wanted to preserve these recipes for spec occasions here at home. *Enjoy* ! Ingredients:
3/4 cup sun-dried tomato (drained & chopped) |
1/4 cup olive oil |
1/4 cup capers (drained) |
2 garlic cloves (crushed) |
1 teaspoon lemon rind (grated) |
1 tablespoon lemon juice |
1 teaspoon fresh thyme (chopped) |
1/2 cup sunflower seeds |
5 ounces tofu (chopped) |
1 tablespoon olive oil |
2 1/2 teaspoons wheat germ |
1/2 medium carrot (grated) |
1 teaspoon fresh dill (chopped) |
Directions:
1. FOR TOMATO CAPER TAPENADE: Process all ingredients till finely minced. Top w/a few extra capers as desired.
2. FOR TOFU PATE: Process half the seeds till finely ground. Add tofu, oil + wheatgerm & process till combined. Stir in remaining seeds, carrot + dill.
3. Serve w/carrot & celery sticks, snow peas & thin slices of baguette bread.
4. NOTE: Ea vegetarian dip mixture makes 1 cup or 8 1 tbsp servings & can be prepared 1 dy ahead of plan to serve.
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