- 3 tablespoons cider vinegar
- 3 tablespoons cold water
- 1 cake (1/4 lb) tofu
- 1 medium ripe avocado
- 2 hard cooked eggs
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon prepared horseradish
- 1/2 cup very finely minced red onion
- salt & pepper
Place vinegar, water, tofu and avocado in the jar of a blender -
or a food processor fitted with the steel blade attachment. Puree
until smooth. Transfer to a bowl.
Coarsely grate or finely chop the hard-cooked eggs. Stir these,
plus all remaining ingredients into the puree. Cover tightly and chill.
Yield 1 1/2 cups
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.