Tuesday's Twist: A basic recipe with a fun twist. In other words, just another excuse for me to play around with weird recipes I've been dying to try.
I'm on the schedule to work a lot more this week. I'll still be serving food or in the kitchen, but it will be at work, not here. I'd love to tell you I'm way ahead of the game and got all the posts for this week done over the weekend, but I didn't. After waking up around 3 A.M. Saturday morning to take my mom to the airport I suppose I could have stayed up and gotten a few things done. I was home by 6:30 that morning but gave in and went back to sleep around 8.
I made this savory filling and then tested and photographed 5 different ways to use it. When I went to transfer the pictures to my computer nearly all of them were black rectangles with red text reading "invalid image". Not helpful. I have a few hours of daylight before work to try it all again, so maybe you'll see pictures tomorrow. Anyway, all that to say the posts for today and tomorrow are related. We'll make the filling today and I'll show you a few fun things you can do with it tomorrow (assuming I figure out what's up with my camera). While this recipe stands on its own as a delicious dip or spread, we're going to use it soon as a filling for something a little more adventurous.
Oh, by the way, I "forgot" to mention this is one of those reoccurring tofu recipes I alluded to way back when Tofu Tuesday was discontinued. Thankfully that tofu flavor is completely hidden by the tang of balsamic vinegar and citrus of fresh lemon. Nutritional yeast and sun-dried tomatoes lend salty and savory notes that pair perfectly with the last of our summer basil.
Sun-Dried Tomato and Basil Filling/Dip/Spread
inspired by Baked In and Running to the Kitchen
1 clove garlic
10 oz firm tofu*, drained and pressed
1 cup cooked white beans, drained and rinsed
1 Tbsp nutritional yeast
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
1/4 tsp freshly grated lemon peel
1/4 tsp salt
freshly ground black pepper, to taste
6 sun-dried tomato halves (not oil-packed), chopped
1/4 cup packed fresh basil leaves, chopped
* After 15 minutes of pressing my tofu weighed 8 oz. I used half of one box of the water-packed tofu from Trader Joe's with the hot pink label. It doesn't specify a firmness level, but medium-firm or firm is my best guess.
* In a food processor pulse garlic clove until finely chopped. Add tofu and beans; process until smooth, stopping to scrape down sides if needed. Add nutritional yeast, balsamic vinegar, lemon juice, lemon peel, salt and black pepper. Process until combined. Add sun-dried tomatoes and basil; pulse to incorporate. Refrigerate at least 1 hour to allow flavors to develop. Serve as a vegetable dip or cracker spread. Also works well on sandwiches and tortillas. Stay tuned for ways to use in hot appetizers.
Update: See this post for some ways to use this filling.
Food for Thought: "Because of the Lord's great love we are not consumed, for his compassions never fail . They are new every morning; great is your faithfulness." -Lamentations 3:22-23