September 27, 2008
The Daring Bakers go Crackers!
This month the Daring Bakers made history as our September challenge is vegan and/or gluten free. For the first time ever, the torch has been passed to « Alternative » Daring Bakers : Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl. They wanted something savory this month so they chose the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180). To view the recipe for the cracker, check out Natalie or Shel's blogs.
A few years ago when I was visiting my mom and dad, mom had made a spread out of tofu that was so awesome I could have eaten the whole container full. She had gotten the recipe from a lady at her church and kindly passed it on to me (2 times because I lost it the 1st time!). We just call this tofu spread. I wouldn't know what else to call it except for when I tasted it with green olives in it I was reminded of egg salad!
Mom's Friend Oriana's Tofu Spread
1 brick tofu (I used firm)
1/3 cup nutritional yeast flakes
4 tbsp. vegan mayonnaise (you can use regular mayonnaise here also)
1 celery stick, diced fine
2 green onions, diced fine
1/3 cup black olives, diced fine
1/3 cup green olives, diced fine
Sea salt flakes to taste
Place tofu between thick paper towels and place a heavy pot on top to press water out. I let this set for about 10 minutes this way. Mash tofu.
Stir in remaining ingredients, add salt to taste and refrigerate. This spread is very versatile and you can add what more or less of veggies/olives according to your taste.
Don't forget to check out the daring bakers blog roll to see what other members are saying about this challenge!
P.S. I'm editing to let other DB'ers know that I will get to check posts on Sunday evening when I return home. I'm on my way out the door for the weekend!