Quick Spinach Dip
2 10oz packages of frozen chopped Spinach
1 Cup Wild Wood Plain Soy Yogurt
4 T. fresh lemon juice
1/4 cup chopped fresh chives
1 15 oz can organic baby lima beans
2-3 medium cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. red pepper flakes
Salt and Pepper to taste
In a blender or food processor add the garlic, beans and chives and blend until smooth. Add the rest of the ingredients and mix well.
This popped out as not just a fun dip but a nice topping for a sandwich or to mix in with grain. It's fun to combine things you might not have thought of before for something new. I think that was how the plantain sandwich was born as well:
You could think of this sandwich as a grown up version of the banana and peanut butter ones you might have enjoyed as a kid. Feel free to add black beans, greens, steamed veggies or any number of variations.
For EACH sandwich:
1 Spelt tortilla
1/2 large plantain, sliced and fried
Approx. 2T herbed tofu spread
For the HERBED TOFU SPREAD:
7oz, firm organic tofu, drained
1/3 cup white miso paste
1/4 cup Tahini
2 T. olive oil
2 large cloves garlic
1 1/2 teaspoons both of dried basil and oregano
1/4 tsp. sea salt
1/3 cup water
Blend all ingredients in a blender until smooth.
To fry plantains, peel the outer skin away and slice into about 1/4 “ thick slices. (I like to slice it somewhat diagonally rather than into rounds but that is up to you.) Place enough rice bran oil in a fry pan to cover the bottom and place over a fairly low heat. Put the slices in a single layer in the pan and fry until browned on each side.
It’s nice to soften the tortilla by placing over the flame of a burner, turning continuously until soft and even slightly toasted. (If you keep the tortilla’s in the freezer this is a fast way to defrost and use as well.)Spread a layer of tofu spread on the tortilla and then fried plantains along one half of the bread. Roll up and enjoy.