Ingredients
-
-
3/4
-
1/4
-
1/4
-
2
-
1
-
1
-
1
-
-
1/2
-
5
-
1
-
2 1/2
-
1/2
-
1
Directions
2 Vegetarian Dips (Served W/Crudites & Baguette Bread), On our 2nd wedding anniversary 2 yrs ago, DH took me to a restaurant 1 hr outside of Reykjavik that specialized in lobster & a lovely view of the sunset over the Atlantic Ocean We ate just 2 things – their lobster bisque & a pan filled w/sml lobster tails steamed in herbed garlic butter BUT they served both w/assorted pesto & tapenade spreads to spread on baguette slices that were TDF wonderful Since then I have been fascinated w/that genre & then I found these recipes in the *Almost Vegetarian* cookbook of the Australian Womens Weekly cookbook series Since I now have lobster in my freezer, I wanted to preserve these recipes for spec occasions here at home *Enjoy* !, Who needs lobster when this is so good! I made the tomato caper tapenade and it was perfect The lemon zest gives it a nice fresh flavor Thanks Twiss!
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Steps
|
1
Done
|
For Tomato Caper Tapenade: Process All Ingredients Till Finely Minced. Top W/a Few Extra Capers as Desired. |
|
2
Done
|
For Tofu Pate: Process Half the Seeds Till Finely Ground. Add Tofu, Oil + Wheatgerm & Process Till Combined. Stir in Remaining Seeds, Carrot + Dill. |
|
3
Done
|
Serve W/Carrot & Celery Sticks, Snow Peas & Thin Slices of Baguette Bread. |
|
4
Done
|
Note: Ea Vegetarian Dip Mixture Makes 1 Cup or 8 1 Tbsp Servings & Can Be Prepared 1 Dy Ahead of Plan to Serve. |
