Tofu Pate

Ingredients

• 19 oz. package firm tofu, drained & crumbled
• 1 cup plain panko breadcrumbs*
• 1 tbsp Bragg Liquid Aminos (may substitute soy sauce to your taste)
• 1 Edward & Sons Vegan “Not-Beef” Bouillon Cube
• ½ tsp granulated garlic
• ¼ tsp turmeric powder
• ¼ tsp lemon pepper

Garnishes (optional)

• 1 tbsp extra virgin olive oil
• 2 tsp fresh or frozen basil, finely crushed (or 1 teaspoon dried, crumbled)
• smoked paprika
• kalamata olives
• freshly ground cracked lemon pepper
• tahini sauce

Directions

Combine all ingredients (except garnishes) in a mixing bowl and knead with fingers until bouillon cube is completely incorporated and mixture forms a soft doughy mass. Shape into a ball, flatten slightly, and top with garnishes as desired. Refrigerate until ready to serve. Enjoy!!

*Tip: Want gluten free Tofu Pate, or just don't have bread crumbs? Try substituting 1 cup finely crushed cereal flakes like corn or rice :-)

- Acooba

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Spinach and Artichoke Tartlets

Ingredients

• 1 pound puff pastry sheets, thawed

• 1 ½ cups Spinach Artichoke Dip (homemade or store-bought)

• 2 Tablespoons grated parmesan cheese

Directions

Preheat oven to 400° F.

Line two baking sheets with parchment paper.

Cut puff pastry sheets into 2.5 inch squares. Cut ¼ to ⅓ inch along the inside of each square, leaving two opposite corners uncut. Fold outer sides across each other and down over to the opposite corners to form a shell.

Place each pastry shell on the lined baking sheet, and fill with a teaspoon of the dip. Space the pastries apart to allow room for “puffing.” Sprinkle each pastry with parmesan cheese and bake for 12 to 15 minutes, or until a deep golden brown. Enjoy!

- Acooba

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