- 1 ripe avocado, peeled, pitted
- 10 1/2 oz extra firm silken tofu
- 2 tb nutritional yeast
- 2 ts tamari sauce
- 1/2 lemon, juiced
- 6 tb water
- 2 ts chopped dill weed
- 1 tb chopped chives
- 1 tb chopped garlic chives
In a blender combine all ingredients except dill, chives, and garlic
chives, and process until smooth. Stir in herbs and serve.
- 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.