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.
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6 comments:
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!!!
C'mon Kyle, you KNOW you wanna cook. Hehe...
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?
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.) :-)
Joelle! How are you?? I haven't seen you since the spinach dip! "P
Joelle! How are you?? I haven't seen you since the spinach dip! "P
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