TOFU DILL DIP

This is a simple and easy dip to make. I'm not a lover of dill, but I do like it in some foods. And like most dips, this can be used as a spread for sandwiches. This recipe was on the inside of the box of veggie burgers that I used to eat years ago. They were called Mudpie Vegetable Patties.

1 lb tofu
1 tsp dill weed
1/4 tsp marjoram
3/4 tsp salt
1 clove of garlic, minced
1/4 cup lime juice
1/4 cup olive oil

Blend or beat until smooth. Let set a minimum of 15 minutes before serving.

SANDI'S CHOPPED NOT LIVER PATE

I was introduced to this recipe almost twenty years ago when I first became a vegan. My friend Caren's mom, Sandi, turned us on to this incredible substitute for the real thing, which I ate while growing up, so I knew how real chopped liver tasted. If you didn't like liver bv (before vegan) or can't stand the thought of eating something similar, fear not. This has it's own flavors that you will love. Makes a great spread for entertaining, breakfast, lunch, or snacks. Thanks Sandi!

2 cans of 17 ounce sweet peas, drained
3 medium onions
2 gloves of garlic
1/4 pound walnuts
1/2 pound tofu
salt & pepper
garlic powder

Saute onions and garlic in oil. Cook until onions are dark brown.

Blend tofu with a little water in food processor until smooth, but not watery.
More like a thick spread. Remove to large bowl.

Put walnuts in food processor and blend down to little pieces.

In a large bowl add peas, tofu, onions and walnuts. Add salt,
pepper, and garlic powder to taste.

Spoon mixture into food processor little by little until smooth.

Makes approximately 10 ounces.

You can probably use a blender for this recipe, but I think you will
have to chop the walnuts into small bits with a hand chopper. Not sure
if a blender will chop the nuts. Try it. Nothing to lose.