Life begins at 33

This recipe is adapted from one in Vegetarian Times - April 2007 Issue. I wouldn’t call this a “Ranch” dip, but it was very good. Perhaps if I had followed the original recipe exactly it might have been better, but I believe it still would have been missing that “cheesy” flavour that ranch typically has.

Ingredients
1 12oz package Nori Silken Soft Tofu
1 cup Tofutti Sour Cream
3 Tbsp white wine vinegar
1 Tbsp sugar
2 tsp dried onion flakes
1/2 tsp garlic powder
1 green onion, chopped
chopped cilantro

Directions

1. Add all ingredients to a food processor and process until smooth and well blended.
2. Add as much cilantro as you prefer or parsley.

Substitutions
The following substitutions can be made if ingredients aren’t available or the following are more suited to your taste. Experiment and find your favourites!

1. dried onion flakes with onion powder
2. garlic powder with garlic salt or fresh garlic, minced
3. green onion with chives
4. cilantro with parsley

Ingredients
Tofutti Herb Cream Cheese
Chopped fresh spinach
whole wheat torilla’s

Directions
Spread cream cheese on wrap then sprinkle on chopped spinach and roll. Cut in the small sections and serve.