This is *the* tofu recipe I grew up with. Add a dash of low sodium soy sauce or Bragg’s Liquid Aminos for a delicious umami flavor.
Containing no refined or added sugars, this crockpot recipe is about as “whole foods” as it gets. Plus it’s about as “hands off” and easy as it gets too.
Super creamy, unbelievably easy and ice cream-like.
We may gripe about peeling the fava beans but this puree is creamy, tastes fresh even though it’s pureed, and would make the perfect spring plate if you spooned a dollop of it beneath steamed or roasted vegetables.
One of the best feelings ever: taking a fresh batch of pita bread out of the oven and tearing it with your hands. Mm.
Almonds, peanut butter, dates, chocolate, bananas…tell me one of those things isn’t on your “favorite foods” list.
We were given this recipe by Chef Ron Russell of Sun Cafe in Los Angeles, CA and Plum Cafe in Sacramento, CA. It has a deliciously mellow texture that’s perfect for veggie dips and sandwich spreads.
These are so addictive. Beware. That is all.