I adapted this recipe from Scott Jurek’s Eat & Run book (http://scottjurek.com/eatandrun/recipes/).

I solely credit this man for my deciding to explore veganism. I was sold when I read that I could eat anything I wanted without putting on weight if I followed a plant-based diet. OK, it not may be completely true since I do not run ultra -marathons and I still love Hershey’s peanut butter cups but the more veggies I ate, the better I felt.

A couple of years later, here I am, craving vegetables at breakfast and thinking a date is almost too sweet. Who’d have thought this?

Anyway, if you’re not adverse to soy, try the below, it’s really tasty and satisfying. I also have a nut vegan cheese recipe, as well as a nut+soy free, which I’ll share soon!

Ingredients:

• 1/2 package of tofu (about 8oz)
• 3 TBSP miso paste
• 2 TBSP apple cider vinegar
• 2 TBSP olive oil
• 1/4c nutritional yeast
• 3 tsp paprika (smoked is even nicer)
• 1/4c water or almond milk – whatever liquid you have available really
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Dijon mustard

Directions:

• Add everything to the bowl of a food processor
• Whizz for a few minutes

Annnndd… You’re done!

Great as a sandwich spread, a veggies dip, OR as the frosting for the green caulika muffins. It looks pretty and tastes awesome.

It looks a little grainy here because I used sprouted tofu – the only one I had handy when hunger for this dish stroke! A smoother appearance can be achieved by using silken or even just firm tofu.