Ok, I really wanna post my food porn adventures--but the sundried tomato dip recipe shall be at the bottom, kapish?
Steamed kale with a tahini dressing, and stuffed red peppers (stuffed with quinoa, corn, and black beans--"idea" from VwaV though I really really botched up the recipe by not reading the ingredient list or instructions until *after*... still came out delish! My brother loved it, and that's always a good thing. :P)
Haha, I saved one for my lunch tomorrow--since none of my tupperwear would not smoosh it, I found an old So Nice yogurt container.. I think its cute.
(steel cut ;)) oatmeal--cocoa powder, peanut butter, banana (which melted in while cooking) and cinnamon... mmmmmmmmmmmm... I was a happy happy camper this morning!
Onto the Recipe!
Sundried Tomato Dip
1/4 cup slivered almonds
1 pack light firm silken mori-nu tofu.
8 olive oil-packed sundried tomatoes, with with a generous amount of oil on them. (If you're using dry sundried tomatoes, blanch as instructed and add 2 or 3 teaspoons of olive oil to the mix.)
2-3 cloves of garlic
the juice of one medium-small lemon
a pinch (about 1/2 tsp, to taste) of; red pepper flakes, rosemary, oregano, black pepper
a teaspoon of dijon mustard
a dash of salt (about 2 tsp, to taste.)
Pulse the slivered almonds till they're crumbly in a food processor and remove.
Put in the tomatoes, tofu, lemon and garlic (you can start small with the garlic: 3 cloves make it quite strong!) and blend until smooth. Add in the spices, mustard and salt (again start small and work up: the red pepper flakes, mustard and salt are the only ones I feel "MADE" the dip, the rest added depth to it.)
Mix in the almonds to give your dip a really gorgeous texture, a bit of crunch, and a bit more flavor.
This makes enough for quite a few--about 2 cups of dip in my experience, though beware: it goes fast! Let's say each serving is 1/3 cup (though I've had a good few servings in one sitting, honestly it is just a dip.)
Per 1/3 cup (5 tablespoons + 1 teaspoon) serving:
Calories: 76, Fat: 4g, Sodium: 226mg (9.4% DRV), Carbs: 4.2g, Fiber: 1.2g, Protein: 5.2g
Explore Cuisine: Pasta Primavera Marinara
13 minutes ago