Monday, May 08, 2006

Spinach Sandwich Spread

We sent this sandwich spread with the bell choir for their sack lunches last Sunday. We also made it for my open house last Saturday night. Several people requested the recipe, so here it is!

1 c. soy mayonnaise (2/3 c. water, 2/3 c. oil, 1 George Washington Broth pkg., 1/2 c. unsweetenedsoymilk powder, 4 T. lemon juice)
1 pkg. mori nu tofu

Blend mayonnaise and tofu.

1 c. diced water chesnuts
1 sm. diced onion
1 pkg. Knorr’s dried vegetable soup mix
1 10-oz. pkg. frozen chopped spinach, thawed, drained, and thoroughly squeezed

Mix all and add spinach last. MUST be refrigerated overnight (or made in the morning and sit all day) because the soup mix needs to soak in mixture to be reconstituted and flavors must marinate.

6 comments:

kyle said...

Joelle...all I have to say about this site is...scuse! :) I wasn't hungry when I looked it up but now I've got to fix something!!!

Joelle said...

C'mon Kyle, you KNOW you wanna cook. Hehe...

Staci Christine said...

Joelle, what kind of unsweetened soy milk powder do you use for your mayonaise? I've tried some and they turn out awful. What brand works best?

Joelle said...

We use this soy powder, actually, and it works great. It's called Soy Supreme and you can buy it at a health food store. (Just don't try using it for milk, or it's kinda weird.) :-)

Anonymous said...

Joelle! How are you?? I haven't seen you since the spinach dip! "P

diane said...

Joelle! How are you?? I haven't seen you since the spinach dip! "P