GINGERY TOFU-AVOCADO SPREAD

North American, from California

The combination of tofu and avocado with the spiciness of ginger and the lightness of lemon makes for an unusual flavor blend. This delicious dish can be used as a spread or served on a bed of lettuce as a meal, accompanied by other little salads, such as shredded carrots and cooked beets.

INGREDIENTS

• 1 medium-ripe avocado, peeled, pitted, and halved

• 4 ounces (125 g) firm tofu, crumbled

• 1 rib celery, finely chopped (about ½ cup)

• 2 tablespoons fresh lemon juice

• 2 tablespoons finely chopped fresh ginger root

• 2 tablespoons tamari or soy sauce

• 1 clove garlic, finely chopped

• ¼ teaspoon sea salt

• Ground cayenne

MIND REFRESHER

Stand straight, breathe normally, and be aware of what thinking as you mash the avocado; keep returning to mashing the avocado as the mind wanders.     

METHOD

• With the back of a fork, mash avocado in a medium bowl until chunky.

• Using fork, stir in tofu, celery, lemon juice, ginger, tamari, garlic, salt, and cayenne until mixed but not smooth. Do not use a blender because the mixture should be textured.

• Transfer to a serving bowl.

Makes about 1 cup (250g)

ROASTED RED PEPPER AND GARLIC HUMMUS

Middle Eastern

The origins of hummus are Middle Eastern, but this particular recipe comes from the state of Nevada. It’s the roasted garlic that makes this spread so creamy and addictive, as well as a boost to your immune system. Roasted peppers are also heavenly. Garbanzo beans or chickpeas are hard dry peas, about half an inch in diameter, with a nut- like flavor. They come in cans or can be purchased dry in bulk. If you use dry ones, soak them for eight hours first and then cook them for two to three hours. Serve this spread on all things. Bagels are a favorite. It also makes a delicious base on sandwiches instead of mayonnaise. Or try it as an alternative to butter on toast.

INGREDIENTS

• 2 medium garlic heads, tops cut off
• 1 can (15 ounces or 450 g) garbanzo beans, drained and rinsed
• ½ cup (125 g) roasted red bell peppers, roughly chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini
• ¼ cup (60 ml) water
• ¼ cup (60 ml) olive oil
• 1 teaspoon ground cumin
• ¼ teaspoon ground cayenne
• ½ teaspoon sea salt

METHOD

• Preheat oven to 400˚ F (200˚ C).
• Put garlic heads in a small baking dish, cover, and roast 45 minutes or until soft

MIND REFRESHER

 Stand straight and breathe normally;  watch the present moment mind for 30 seconds.

• Squeeze roasted cloves out of their skins into a small bowl.
• Blend garlic, beans, peppers, lemon juice, tahini, water, oil, cumin, cayenne, and salt in a blender or food processor until smooth and creamy.
• Adjust consistency with water.

Makes 1 1/2 cups (350g)

ROASTED RED PEPPERS
Place peppers directly on stove flame or under broiler and char on all sides. Put charred peppers in a plastic bag to sweat 15 minutes. Peel off skins under running water. remove cores, seeds, and white veins before roughly chopping.

CHILI-CHEESE COTTAGE CHEESE

Bhutanese

The Bhutanese like their food spicy and so use lots of chilies and chili powder for flavoring. It is not uncommon to see them leaving the market with three to four pounds of chilies for the week. Their cheese is usually made from yak milk. A Bhutanese meal is a plate full of rice served with little side dishes, all eaten with the hands. With its yummy blend of flavors—cucumber, tomato, and chili—this dish is also good as a topping for baked potatoes.

INGREDIENTS

• 1 medium cucumber, peeled, halved, seeded, and thinly sliced (about 1½ cups)
• 1 cup (250 g) cottage cheese
• ¼–1 teaspoon red chili powder, according to taste
• 2 green onions, thinly sliced (about ½ cup)
• 1 medium tomato, diced (about ½ cup)
• ½ bunch fresh cilantro leaves, chopped (about ½ cup)
• ½ teaspoon sea salt

MIND REFRESHER    

Serve with the motivation to bring happiness to others.

METHOD

• Mix cucumber, cottage cheese, chili powder, onions, tomato, cilantro, and salt in a small bowl, or for a smooth texture, blend in a food processor.
• Transfer to serving dish.

Makes 1½ cups (350 g)