Silky Asian Peanut Dip

 Yummy!  I found this recipe at www.myrecipes.com and decided that it would be a great spread and dip.  You can put it on bread, toast, apple or carrot slices, dip spring rolls or chips.

Blend in a food processor or with beaters:

8 oz silken tofu
1/2 cup peanut butter (chunky or creamy, depending on your palate)
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons lime juice
1/2 (or more) teaspoon of cayenne pepper
2 cloves minced garlic

Gnocchi with Spicy Vodka Tomato Cream Sauce

So, for Day 2 of Eating In Week, I decided that some warm pasta would be nice on this cold rainy night.  Have you tried gnocchi?  Gnocchi is potato and flour dumplings from Northern Italy.  You can dress up gnocchi with pesto, marinara and cream sauces or it stands alone beautifully with just a little bit of olive oil and garlic.  I have been craving the indulgent vodka tomato cream sauce that I have tried at restaurants.  Well, I have lightened up this version, making it almost fat free and vegan.  

You make gnocchi just like pasta.  Bring 1 pound of gnocchi to boil, boil for 3 minutes, drain and toss with the sauce.

To make the sauce, saute in a medium saucepan:

1 tablespoon olive oil
2 teaspoons of parsley
1/2 teaspoon hot red pepper flakes
4 minced garlic cloves

Add one 28 oz can whole tomatoes.  Bring to a boil.  Puree in a blender with 1/2 cup silken tofu.  Transfer back to saucepan, heat gently and add 2 tablespoons of vodka (I had to pinch some from the neighbors).  Heat one minute, then toss with the gnocchi.  Serve with a nice Italian salad.

Dijon Barley Malt Dipping Sauce

This sauce is another gem from The Kind Life.  I first made this dipping sauce to serve on black eyed pea croquettes, but I love it so much that I am using it on so many foods.  It's a great sauce to add instant "charm" to grains, beans, greens and anything else.

Mix in a bowl:

1/4 cup barley malt syrup

2 tablespoons chunky dijon mustard

Heat up in the microwave for 30 seconds.  Stir to blend and serve over your favorite meal.

Smashing Spaghetti and "Meatballs"

I was craving a big bowl of spaghetti and meatballs, so I dug out my New York Times Cookbook and adapted the recipes for meatballs and basic tomato sauce.  The result was satisfying and you couldn't even tell that the "meatballs" were soy.  So, I dare you to serve this up at the next spaghetti dinner you host or attend.  Yum.

To make the "meatballs,"  combine in a bowl:

1 log of Gimme Lean ground beef soy (14oz)
1/2 cup bread crumbs
2 tablespoons grated Parmesan cheese
2 teaspoons minced garlic
2 teaspoons parsley
2 teaspoons basil
1/4 teaspoon nutmeg
1/4 teaspoon black pepper

Mix together well and form into 1 inch balls.  Set aside.

To make the spaghetti sauce, saute in a large sauce pan:

1 tablespoon olive oil
1 large chopped onion
2 minced garlic cloves
"meatballs"

Add to the pan:

1 large can of tomato sauce
1 regular sized can of dice tomatoes
2 teaspoons tomato paste
2 teaspoons basil
1 1/2 teaspoons oregano
1/2 teaspoon black pepper

Bring sauce and meatballs to boil.  Lower heat and simmer for 20 minutes.   Cook 1 pound of spaghetti.  Serve meatballs and sauce over spaghetti.  May garnish with Parmesan cheese.  

Rocking Ranchero Sauce

This recipe is from The Border Cookbook and it is amazing!

Saute in a large pan:

1 tablespoon olive oil
1 medium onion chopped
2 garlic cloves
2 large green chilies (your choice)
2 cups diced tomatoes
1 teaspoon cumin
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 tablespoon white vinegar

Bring to a boil, then lower heat and simmer for 15 minutes.  Stir in 1/3 cup chopped cilantro and juice from 1/2 medium lime.  Use sauce with enchiladas, beans, rice and tacos.  Smile.