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2 cans (15 oz) of chicpeas, drained and rinsed
full amount of Tofu Mayo (see recipe below)
1/4 cup of finely chopped onion (or just use onion powder for quick version)
1/4 cup of diced kosher dill pickles (or diced celery)
1/4 cup of scallions
1 tbsp of lemon juice
a dash of sea salt
a dash of organic seasoning salt
Place chickpeas in a food processor and process until coarsely chopped, or mash with a bean masher. Do NOT over process to a smooth consistency. Place in a bowl, add the remaining ingrredients, and mix well. Chill at least 1 hour; keeping for up to four days.
Serve on wraps, crackers, bread or celery
Tofu Mayonnaise
1 pkg of (12.3 oz) silken tofu, drained in a fine-mesh strainer
1.5 tbsp fresh lemon juice
1 tsp granulated sugar
1/2 tsp salt
1/4 tsp mustard powder
1/8 ground white pepper
combine drained tofu, lemon juice, sugar, salt, mustard, and pepper in a food processor and process until the mixture is completely smooth (I just mash and stir:). Transfer to an airtight container, cover, and refrigerate for at least 2 hours, up to one week.
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