Scalloped Potatoes with Red Onion and Rosemary

from the Kosher Palette Cookbook

scalloped-potatoes

Ingredients
1 tablespoons pareve margarine or olive oil
¼ pound red onion, thinly sliced
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
Freshly ground pepper
1/2 teaspoon paprika
2 pounds potatoes, sliced paper thin
Salt
2 cups chicken stock or bouillon

Preparation
Preheat oven to 350°
Heat 1 teaspoon margarine in a skillet over medium-high heat. Add onion and sauté until tender. Add rosemary, pepper and paprika and cook 1 minute.
Layer one-third of potatoes in the bottom of a 5 ½ x 7 ½-inch loaf pan greased with 2 teaspoons margarine.
Top potatoes with half of onions and sprinkle with salt. Repeat with one-third of potatoes and remaining onions. Add remaining potatoes, overlapping neatly on top.
Add broth until you reach the top layer of potatoes. Melt remaining margarine and drizzle over top.
Bake covered for 1 ½ hours. Remove cover and bake an additional 20 to 30 minutes until golden brown and liquid is absorbed. Cut into squares to serve.
Yield: 6 servings

Nish Nosh Salad

given to me by my friend Shira

Salad
Romaine lettuce, cut in bite size pieces
5 scallions, sliced
Handful of shredded white cabbage
3 tomatoes, cut in chunks
1 cup sour cream and onion flavored Nish Nosh crackers (or other brand like Tam Tam), broken in chunks


Dressing:

1/2 cup water
1/2 cup oil
3 tablespoons mayonnaise
4 tablespoons sugar
1 1/2 teaspoons dijon mustard
1 tablespoon soy sauce
Salt and pepper to taste

Mix all dressing ingredients together. Shake well. Top the salad with the dressing. Serve.

Lemon Meringue Pie with Hazelnut Shortbread Crust

This pie is fantastic because the powdered sugar in the meringue prevents the meringue from weeping so it can stay overnight in the refrigerator and be served room temperature the next day.

lemon-meringue

Makes one 9-inch pie
Crust
1/3 cup hazelnuts, toasted, husked
1 ¼ cups all purpose flour
½ cup (1 stick) unsalted margarine, cut into pieces, room temperature
½ cup powdered sugar
1 large egg yolk
1 tablespoon grated lemon peel
½ teaspoon salt

Preparation
Grind nuts finely in processor. Add flour and blend well. Add remaining ingredients. Using on/off turns, process just until moist clumps form. Turn dough out onto lightly floured surface. Gather dough into ball, flatten into disk. Wrap in plastic, chill until firm enough to roll, about 45 minutes.
Position rack in the center of oven and preheat to 325° F. Roll out dough between sheets of waxed paper to 12-inch round, turning over occasionally to lift and smooth paper. Peel off top sheet of paper.
Using bottom paper as aid, lift dough and invert into 9-inch-diameter glass pie dish. Pell off paper. Press dough gently into dish. Fold overhand under, crimp to form decorative edge. Pierce crust all over with fork. Chill 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until crust is pale golden, about 20 minutes longer. Transfer crust to rack and cool completely. Reduce oven temperature to 300°F.

Filling
1 ½ cups water
1 cup sugar
½ cup fresh lemon juice
6 large egg yolks
5 tablespoons cornstarch
2 tablespoons grated lemon peel
¼ teaspoon salt
2 tablespoons (1/4 stick) unsalted margarine

Whisk first 7 ingredients in heavy medium saucepan to blend. Using whisk, stir over medium heat until filling thickens and just begins to boil, about 20 minutes. Remove from heat. Whisk in butter. Spoon hot filling into prepared crust.

Meringue
7 large egg whites
½ teaspoon cream of tartar
1 2/3 cups powdered sugar

Using electric mixer, beat egg whites in large stainless steel bowl at low speed, until foamy. Beat in cream of tartar and 1 tablespoon sugar. Gradually beat in remaining sugar, 1 tablespoon at a time. Beat at medium speed until stiff glossy peaks form, about 8 minutes. Spread meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.

Bake pie for 30 minutes. Reduce oven temperature to 275°F and continue to bake until meringue is golden brown and set when pie is shaken slightly, about 50 minutes. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerated uncovered).

Stir Fry Salmon Salad

Ingredients
10 cups (about 1 lb. ) bite-size pieces rinsed and crisped iceberg lettuce
2 tablespoons sesame seeds
1 tablespoon salad oil
2 tablespoons finely shredded fresh ginger
¾ pound fresh tuna or halibut or salmon, cut into strips ½” x 3
Soy dressing (see recipe below)
½ cup thinly sliced red radishes
4 green onions, ends trimmed

Soy Dressing
3 tablespoons mirin (sweet sake) or cream sherry
6 tablespoons rice vinegar or cider vinegar
2 tablespoons soy sauce
1 teaspoon prepared horseradish
Stir all ingredients together in large measuring cup.

Preparation
Distribute lettuce equally on four dinner plates. In a wok or 12” non-stick fry pan, stir sesame seeds over medium heat until golden (3-6 minutes). Pour seeds out of pan onto a paper towel. Add oil to pan and cook on high heat. When pan is hot, add ginger and stir fry until lightly browned (about 30 seconds). Add salmon (or other fish if using) and stir fry just until fish turns opaque (2-3 minutes). Add soy dressing and remove from heat. Spoon ¼ of fish and dressing over lettuce on each place. Sprinkle with sliced green onion, radishes, and toasted sesame seeds. Garnish with whole green onions. Serves 4.

Mushroom Stuffed Chicken Breasts

mushroomstuffed

Ingredients
2 tablespoons plus 1/3 cup vegetable oil
4 ounces fresh mushrooms, chopped
1/4 pound wild mushrooms, chopped
¼ teaspoon salt
Several teaspoons plus ¼ cup bread crumbs
6 boneless skinless chicken breasts
Salt and pepper to taste
2 egg whites, beaten
¼ teaspoon rosemary
¼ teaspoon sage
2 teaspoons chopped fresh parsley
½ cup dry white wine

Preparation
Preheat oven to 350. Heat 2 tablespoons oil in a skillet and sauté both types of the mushrooms until tender. Stir in ¼ teaspoon salt and enough bread crumbs to absorb the oil.
Season chicken on both sides with salt and pepper. Spoon 1 to 2 tablespoons filling on each chicken breast. Roll to enclose filling. Dip each roll into egg whites then coat with remaining ¼ cup bread crumbs. Arrange in greased shallow baking pan. Combine remaining oil, rosemary, sage and parsley in a small bowl. Pour over chicken. Bake , uncovered, for 25 minutes. Pour wine over chicken and bake for 15 minutes longer, basting occasionally.

Makes 4 servings

Sweet –Potato Salad with Spicy Peanut Dressing

Ingredients
¼ cup rice vinegar
¼ cup soy sauce
3 tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 tablespoons toasted sesame oil (such as Asian)
4 garlic cloves, minced
1 tablespoon peanut butter
2 tablespoons chili-garlic sauce
1 ½ teaspoons golden brown sugar
2 pounds red-skinned sweet potatoes (yarns), peeled, cut into 1/2 –inch cubes
1 ½ cups sugar snap peas, cut crosswise into ½-inch pieces
1 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts

Preparation
Whisk first 9 ingredients in medium bowl to blend.
Add enough water to a large saucepan to reach depth of ½ inch. Bring water to a boil. Add sweet potatoes and cook until just tender, about 5 minutes. Drain and cool potatoes. Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)
Sprinkle salad with peanuts and serve.

Mississippi Mud Cake


Serves 12-16 servings

Ingredients
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted margarine
1/3 cup cocoa powder
1 cup water
1/2 cup pareve milk plus 1 tablespoon white vinegar
2 eggs, lightly beaten
1 teaspoon vanilla
8 ounces mini marshmallows

For the frosting:
1/4 pound unsalted margarine
1/3 cup cocoa powder
1/2 cup pareve milk plus 1 tablespoon white vinegar
1 (16 ounce) box confectioners’ sugar
1 teaspoon vanilla extract
Pinch salt
3/4 cup chopped nuts, such as pecans or walnuts, lightly toasted

Preparation
Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan.
Sift the flour, sugar, baking soda and salt into a medium mixing bowl.
Place the margarine in a small sauce pan and when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the pareve milk and white vinegar, eggs, and vanilla and stir until smooth. Pour into prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Sprinkle the marshmallows over the cooled cake.

Transfer the margarine in a medium saucepan and when melted, add the cocoa powder and pareve milk and white vinegar, and bring to a boil. Remove from the heat and add the confectioners’ sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.

Another Cinnamon Challah

cinnamonchalah
I first tasted this challah at my friend Joleen’s home and decided it was a keeper!

3 tablespoons yeast
½ cup sugar
3 cups warm water
½ cup oil
6-7 cups bread flour
Margarine
Cinnamon and sugar

Combine yeast, sugar and water and allow yeast to proof – about 5 to 10 minutes. Whisk in oil. Slowly stir in flour until a dough forms. Knead until elastic and not sticky. Drizzle some oil in the bowl and roll flour in the bowl. Cover with a damp towel and let rise for 1 to 2 hours. Divide dough into 4 pieces. Roll out flat and spread a small amount of margarine on top of the dough. Sprinkle with the cinnamon and sugar. Shape into a loaf and place in a greased loaf pan. Let rise for another ½ hour. Preheat oven to 350 degrees. Bake for 35 to 45 minutes.

Chicken Soup with Matza Balls

chicksoupmatzaball

1 whole chicken plus two thighs
6 to 8 quarts water
1 onion, peeled and cut in quarters
6 carrots, peeled and cut in chunks
6 stalks celery, cut into chunks
2 parsnip, peeled and cut into chunks
2 turnips, peeled and cut into chunks
2 tablespoons kosher salt
1 tablespoon dill
1 tablespoon chicken consommé powder

1 box matza ball mix

Place chicken and water in a large stock pot. Bring to a boil, remove scum and reduce heat to simmer. Add remaining ingredients and simmer for about 1-1/2 hours. Remove chicken and spices for a clear soup. Add consommé powder and stir. Chicken can be shredded and returned to soup if desired or used for chicken salad and other dishes.
Prepare matza balls according to package directions. Add to soup. I have made matza balls from scratch and from the package and after years of trial and error, I have concluded that the packaged ones just taste better!

Orzo with Dried Cranberries and Pistachios

orzocranberries

1 box orzo, cooked according to package directions
2 tablespoons oil
1 onion, diced
1 teaspoon minced garlic
1 (8 ounce) package sliced mushrooms
½ cup dried cranberries
½ cup roasted pistachios
Salt and pepper to taste

Sauté onions, garlic and mushrooms in oil until soft. Stir in cranberries and mix well. Toss with orzo. Season with salt and pepper. Sprinkle with pistachios.

Chocolate Coffee Cake with Tofutti Cream Cheese Filling

Cake:
1 package (2 cups) semisweet chocolate chips
3 tablespoons margarine
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1 cup sugar
3 eggs
1 cup tofutti sour cream
1 teaspoon vanilla

Filling:

1 (8 ounce) package tofutti cream cheese
3 tablespoons margarine
1-1/2 teaspoons flour
¼ cup sugar
½ teaspoon vanilla

Topping:
½ cup brown sugar
½ cup sugar
1 teaspoon cinnamon

In a microwave melt the chocolate chips and margarine. Stir until smooth. In a large mixer bowl, cream together the shortening and the sugar. Beat in the eggs, then the melted chocolate, then the tofutti sour cream and the vanilla. Mix well. Stir in the dry ingredients and set aside.
Make the filling by beating together the tofutti cream cheese, margarine, flour, sugar and vanilla.
Mix the topping ingredients together.
Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Pour one quarter of the batter into each pan. Spread half the filling on top of the batter. Sprinkle one quarter of the topping over the filling. Top with remaining cake batter and sprinkle with remaining topping. Bake for 25 to 30 minutes. This can be served warm or at room temperature.

Asian Salmon Patties

salmon-patties

Adapted from The Carefree Cook by Rick Rodgers

2 scallions, minced
2 tablespoons shredded ginger
1 cup panko
¼ cup mayonnaise
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 egg, beaten
1-1/2 pounds salmon fillets, cooked, skinned and flaked
1/3 cup vegetable oil

Line a baking sheet with wax paper. Mix the scallions, ginger, 1/3 cup of the panko, mayonnaise, hoisin sauce, soy sauce, mustard and egg. Add the salmon and mix well. Let stand for 5 minutes, then shape into patties and place on the baking sheet. Place the remaining panko in a shallow dish. Coat the patties in the panko and return to the baking sheet. Heat the oil in a nonstick skillet over medium heat until very hot. Add the patties and cook until the undersides are golden, about 3 minutes. Turn and do the same on the other side. Transfer to paper towels to dry.
If desired, serve with Ginger Tartar Sauce.

Ginger Tartar Sauce

1/3 cup mayonnaise
1 scallion, minced
1 tablespoon shredded fresh ginger
1 teaspoon Dijon mustard

Mix all ingredients together and refrigerate until ready for use.

Gingered Rice Salad

gingeredricesalad

1-1/2 cups basmati rice
½ cup mayonnaise
1 teaspoon curry
1 tablespoon grated fresh ginger
Juice of up to two limes
1 stalk celery, trimmed and finely diced
6 scallions, sliced
½ cup diced dried apricots
½ cup dried cranberries
1/3 cup diced crystallized ginger
1 cup roasted, salted cashews, chopped

Cook the rice according to package directions and fluff it with a fork. Combine the mayonnaise, curry, ginger and the juice of one lime. When rice is cool, mix with celery, scallions, apricots, cranberries, crystallized ginger and cashews. Add the mayonnaise mixture and mix gently. Add more lime juice if needed. Serve immediately or refrigerate, covered, until ready to use.

Purple Cabbage Slaw

5 cups thinly sliced red cabbage
1/3 cup rice vinegar
1/3 cup sugar
2 tablespoons white wine vinegar
2 teaspoons olive oil
Salt and pepper to taste
2 cups thinly sliced granny smith apples
¼ cup chopped toasted pecan pieces

Place cabbage in a large bowl. Combine vinegar, sugar, white wine vinegar, olive oil and salt and pepper. Drizzle over cabbage, tossing gently to coat. Cover and chill for 2 hours. Add apple and toss well to combine. Sprinkle with pecans.

Roasted Beet and Goat Cheese Salad

roastedbeetsalad

Adapted from Pastry Queen Parties by Rebecca Rather and Alison Oresman

The Beets:

6 equal-size medium beets, washed and greens trimmed
2 cups pareve chicken stock
1 cup dry white wine
3 tablespoons balsamic vinegar
1 yellow onion, quartered
1 knob fresh ginger
1 teaspoon kosher salt
1 tablespoon olive oil

Beet Vinaigrette:

6 tablespoons reserved beet braising liquid
1 tablespoon freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 tablespoon plus 1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons chopped fresh rosemary leaves
1-1/2 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
½ cup extra-virgin olive oil

Salad

8 cups arugula, butter lettuce or romaine
1 goat cheese round (about 8 ounces)
1 cup glazed pecan pieces

To roast the beets: Preheat the oven to 400 degrees. Set the beets in a roasting pan in a single layer. Pour in the stock, wine, brown sugar, the 3 tablespoons balsamic vinegar, onion, ginger, salt and the 1 tablespoon olive oil. Cover the pan tightly with aluminum foil. Roast the beets until they are tender, about 45 minutes to 1 hour. Transfer the beets with tongs to a clean cutting board to cool. Reserve 6 tablespoons of the beet braising liquid for the vinaigrette.
Wearing rubber gloves to prevent red fingertips, if desired, cut off the beets’ green “stubble” ad skinny tails. Hold the beets under cool running water to loosen the skins, then slip them off. Set the beets aside.

To make the vinaigrette:

Whisk together the reserved 6 tablespoons beet braising liquid, lemon juice, white wine and balsamic vinegars, rosemary, mustard, salt, pepper and the ½ cup olive oil.

To assemble the salad:

Cut the beets into bite size pieces. Toss with the salad greens in a large bowl. Cut the goat cheese into pieces and add to salad. Sprinkle in glazed pecans and drizzle with vinaigrette.

Carrot Cake with Cream Cheese Frosting

carrotcake

My daughter brought this recipe home from Camp Shira a few summers ago and it has become my husband’s specialty. He’s willing to make it for almost any occasion – just ask him!

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups sugar
1-1/2 cups oil
4 eggs
3 cups grated carrots

Preheat oven to 350 degrees. Mix dry ingredients, then add oil, eggs and carrots. Pour into greased 9 x 13-inch pan or 2 round 8-inch pans. Bake for 30 to 45 minutes, depending on which pans you use. If you using round pans, cool, then turn out onto wire rack. Cake can remain in 9 x 13. Frost when cool and keep refrigerated. For two round pans, frost in middle and then top and sides. For 9 x 13, frost across the top.

Cream Cheese Frosting:

8 ounces cream cheese (can use tofutti cream cheese if you want to keep it pareve)
1 stick margarine
1 pound powdered sugar
2 teaspoons vanilla

Beat all ingredients together and frost cakes.

Turkey Osso Bucco with Parsley and Rosemary Gremolata

turkeyosso
Adapted from Giada De Laurentiis
Makes 6-8 servings

INGREDIENTS

TURKEY OSSO BUCCO WITH PARSLEY
1 half-breast of turkey (cut into 4 pieces, preferably by the butcher)
2 turkey thighs
Salt and freshly ground black pepper,
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups low-sodium chicken broth
1 large fresh rosemary sprig
2 large fresh thyme sprigs
2 bay leaves
2 whole cloves

Rosemary gremolata

1/4 cup chopped fresh flat-leaf parsley
Zest of 1 lemon
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
Pinch of salt
Pinch of freshly ground black pepper

DIRECTIONS
Preheat the oven to 375°F. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper then dredge the pieces in the flour, shaking off any excess.
In a heavy roasting pan large enough to fit the turkey pieces in a single layer, heat the oil over medium heat. Add the turkey and cook until browned on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
To the same pan, add the onion, carrot, and celery. Season vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaf, and cloves to the pan. Bring the liquid to a boil over medium-high heat, then cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, about 1 hour and 45 minutes hours, turning the pieces after 1 hour.
When the turkey is just about done, combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Transfer the turkey to a cutting board and cut in thick slices , then arrange the slices in shallow serving bowls. Season the sauce to taste with salt and pepper and ladle some over each serving. Sprinkle each piece of turkey with a large pinch of gremolata. Serve immediately.

Roasted Tomatoes with Rosemary

roastedtomatoes

Ingredients
4-5 cloves garlic, chopped
3 Tablespoons fresh rosemary, chopped
¼ – ½ cup olive oil
Kosher salt and pepper to taste
4 pints cherry tomatoes or grape tomatoes (I like to mix red and yellow tomatoes)

Preparation
Preheat oven to 350 degrees. In a medium bowl, combine the garlic, rosemary, olive oil, salt and pepper. Add the tomatoes and toss. Pour into a baking dish or on a jelly roll pan. Roast uncovered for 30 to 40 minutes. Serve warm.

Raspberry Coconut Bars

raspberrycoconutbarphoto

Makes up to 15 bars
A twist on the ubiquitous lemon bar, this recipe is a breezy way to finish a picnic or light sunny day meal. Because the topping is quite sweet, we like to use a tangy, low-sugar jam for the filling. Besides raspberry, apricot and blueberry jams also sing beautifully under the golden coconut crust.

Crust
1 cup all-purpose flour
1 teaspoon baking powder
½ cup margarine, softened
1 egg, beaten
1 teaspoon non-dairy creamer

Filling
1 cup raspberry or apricot jam, preferably a low-sugar version

Topping
1 cup white sugar
1 teaspoon vanilla
1-½ cups flaked coconut
3 tablespoons margarine
1 egg, beaten

Preparation
Preheat oven to 350°F
In a medium bowl, prepare the crust: mix together the flour, baking powder, ½ cup margarine, egg and non-dairy creamer. Press into the bottom of a 11” x 7” or 8” x 8” baking pan or Pyrex dish, allowing dough to climb up sides a bit.
Spread the dough evenly with jam.
Now mix together the topping: in the same bowl, combine sugar, vanilla, coconut, remaining margarine and egg and blend with your fingers (don’t worry if it is sticky). Drop the topping evenly over the jam filling.
Bake for about 30 minutes, or until the topping is lightly golden. Cool completely before cutting into squares. The bars will keep in an airtight container for up to 2 days.

Asian Shredded Lettuce Salad

Dressing
4 tablespoons sugar
1 ½ teaspoons salt
½ teaspoon pepper
4 tablespoons rice wine vinegar
2 tablespoons vegetable oil
2 tablespoons sesame oil
3 tablespoons soy sauce
Pinch fresh or dried ginger

Salad
1 head iceberg lettuce, shredded
2 hearts romaine lettuce, shredded
½ cup cilantro, chopped
3 carrots, shredded or julienned
3 cucumbers, sliced or julienned
1 can baby corn, sliced
Wonton chips, crumbled
Toasted almonds
Toasted sesame seeds

Toss salad ingredients together. Dress just before serving.

Lamb Kebabs with Tzatziki Sauce

lambkebab
Ingredients
12 (6-inch) wooden skewers
1 1/2 pounds ground lamb
2 scallions, finely chopped
2 teaspoons onion powder
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Tzatziki Sauce (recipe below)

Directions

Preheat grill to high.
Soak skewers in water for 25 to 30 minutes. In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Drizzle with Tzatziki Sauce to serve.

Tzatziki Sauce
tzatzikisauce

2 cups tofutti sour cream
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce
1 teaspoon lemon juice
Salt and freshly ground black pepper

In a food processer, blend the tofutti sour cream, cucumber, garlic, hot sauce, lemon juice and zest in a food processor until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

Yield: 2 1/2 cups