Thursday, March 23, 2017
More Wraps, More Dips!
This contains the last little bit of tofu I had in the freezer. I seasoned it with Wildtree Memphis Seasoning. I also used left over corn and black beans.
I melted some Daiya 'Jack' Shreds on the wrap and added the rest of the ingredients and that was my wrap!
1/3 Block of Tofu, Frozen, then Thawed
1/2 C Black Beans
1/2 C Corn
Handful of Daiya Shreds
Pinch of Wildtree Memphis Dry Rub (to season tofu)
1/2 Avocado, smashed (with lemon juice)
2 T Salsa
All in a skillet (except Daiya, Avocado, Salsa) with Earth Balance, until done.
2 C Cashews
1 C Water
1/4 C Oil (I used Pumpkin)
4 tea Apple Cider Vinegar
2 tea Nutritional Yeast
6 T Lemon Juice
1-2 tea Wildtree Dill
Pinch of Pink Himalayan Seas Salt
This Lemon Dill Dip was AMAZING!!!! It could simply be watered down more for a dressing. I tried to do this and I found equal parts Water, ACV, and Lemon Juice worked nicely!