10 min to prepare
1 yield 1 1/2 c
3 tbsp cider vinegar
3 tbsp cold water
1 cake (1/4 lb) tofu
1 medium (4 long) ripe avocado
2 hard cooked eggs
1/2 tsp dijon mustard
1/2 tsp prepared horseradish
1/2 cup very finely minced red onion
Directions
From "The Enchanted Broccoli Forest" By Molle Katzen.
salt to taste pepper to taste
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.
Posted by Theresa Merkling.
Servings: 6 servings
Avocado-Tofu-Egg Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fruit; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` way back into the distant past, at least as far as the Egyptians, and potentially, even further back. Interesting though that is, generally, these ancient cookbooks were just very simple pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later, there are two interesting books from the fourteenth century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are not about the indian curry that is familiar to us all today, but instead accounts of the types of meals prepared by the chefs of the upper classes. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an increase in books on cooking, some of which still exist in private collections. Over the succeeding few hundred years, the upper classes strove to offer the most extravagent banquests, and consequentially chefs and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing the recipes of their peers. The TV revolution gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Avocado Tofu Egg Dip recipe.
