KALE DIPS

ONIONY KALE DIP (from the vegna cookbook called CalciYm by Davis Bronfman.
6 C finely chopped kale, ribs removed (2 Ccooked unsqueezed; about 1 C cooked squeezed)
1 1/2 C vegan mayo
1 (12.3 ox) box x-firm silken tofu
3 Tbsp lemon juice
4 green onions chopped
1 pkt onion soup mix (Fantastic Foods has an organic one)
4 1/2 Tbsp fresh dill or 1 1/2 Tbsp dry dill weed)
Steam or boil the kale until tender. Drain and cool enough to handle. Squeeze it as dry as possible. In a food proceesor, combine the tofu, mayo, lemon juice and soup mix Process until smooth. Add the kale and green onions and dill. Mix well. Transfer to a bowl and serve in a french loaf like a spinach dip.

IF YOU HAVE NO MAYO: use 2 boxes of silken tofu ADD: 1 1 /8 tsp salt, 2 Tbsp olive oil, 1/2 tsp dry mustard, 1/8 tsp white pepper, 2 more T of lemon juice or apple cider vinegar.

 

PERSIAN STYLE HUMMOUS W/ GREENS:
2 C well cooked chickpeas
1/3 C lemon juice
2 Tbsp sesame tahini
6 cloves garlic
1 1/2 tsp sea salt
1 tsp ground cumin
1/4 tsp cayenne pepper
1 lb cleaned greens (spinach, kale, or chard)steamed tender and squeezed dry.
Place all the ingredients except the greens in the food processor. Process as smooth as you like it, ass a bit of water if necessary (remember it thickens up in the frig). Add the greens and process briefly. Place in a serving bowl, cover with plastic wrap and refrigerate until serving time.