1 lb. extra firm tofu
3/4 C. water…

1/2 cup dry sherry
2 tablespoons grated gingerroot…

3 cups apple cider vinegar
1/2 cup plum jam…

The amalgamation of sweet figs and aromatic rosemary makes for a wonderfully delicious and potent spread.–kaitsinsidedish

I have an awesome lower fat pesto sauce. I got it from the McDougall newsletter and adapted it. I think the original was created by Jill Nussinow who teaches together with McDougall’s during their live in sessions and on their latest DVDs.

I’m always on the hunt for new dip ideas. This was an experiment I am quite pleased with. It is quick, filling and delicious, not to mention healthy!

This is the one I teach at McDougall program and use all the time -great for potato salad with lots of dijon. Vit C makes it nice and tart – more like a sour cream than a mayo.

This recipe was adapted from “Tofu Cookery” by Louise Hagler. The oil has been omitted from an otherwise wonderful recipe and the quantity of tofu changed for convenience.

I love this recipe. I follow the variation at the bottom to make a cheddar “cheese sauce” and pour it over baked potatoes topped with broccoli for a great no-fat meal. Another thing I do is make a nacho cheese dip by following the variation, but instead of using non-dairy milk, I use Rotel spicy tomatoes. Goes great with baked tortilla chips!

You can make this recipe up to 3 days ahead.