Need a last minute app for your fabulous GF Thanksgiving?! Here you go! Sometimes I wonder back then, did the Pilgrims have any allergies or know about them? I bet they would have fancied these fabulous recipes!!
**found in Shape magazine, November 2011
Prep time: 10 minutes
total time: 40 minutes
2 pounds fresh spinach, tough stems removed
8 ounces silken tofu, coarsely chopped
1/2 cup reduced-fat vegan mayonnaise
1/2 tsp minced garlic
1 tbsp. chopped fresh flat-leaf parsley
1 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1. Bring a pot of salted water to a boil over high heat. Add spinach and cook for 2 minutes. Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop spinach and transfer to a large bowl.
2. Process tofu, mayonnaise, garlic, parsley, lemon juice, oil, salt and pepper in a blender or food processor fitted with a metal blade until smooth.
3. Pour tofu mixture into a medium saucepan and gently cook over medium-low heat, making sure mixture doesn't boil. Once warmed through, remove from heat, pour over spinach, and gently mix together.
Serve immediately with chips, tortillas, crackers, veggies or gf breads.
(1/2 cup): 138 calories, 10g fat (0 saturated), 8g carbs, 6g protein, 4g fiber, 165 calcium, 4mg iron, 503mg sodium.