Tofu Mayonnaise
Serves 8

1 pkg. MoriNu silken tofu (12.3 ounce) drained and cut into cubes
2 Tbsp. apple cider vinegar or lemon juice
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
1/4 c. olive or canola oil

Place all ingredients except oil in a small food processor (preferred) or a blender jar. Process until smooth. Add oil in thin stream while processing, and let the machine run until the mayo is perfectly smooth and glossy.

Notes: You can use white vinegar or rice vinegar if you prefer.

If you prefer a sweet “salad dressing” (like Miracle Whip), add your favorite sweetener to taste.

Corn Husker Salad
Serves 4

4 ears corn—shuck, remove silks
1 red bell pepper, chopped
1 tomato, chopped
1/2 red onion, diced
pinch red pepper flakes
4 tsp. curry powder
3 tsp. chili powder
2 tsp. sea salt
1/4 c. roasted sesame oil

Don’t cook the corn—cut the kernels off the cob raw. In a large bowl, combine the corn with all the vegetables and mix. Add the spices. Stir again. Add the oil. Stir thoroughly.

Kamitian Broccoli
Serves 6

8 heads broccoli
2 c. raisins
3 cloves garlic, minced
1/2 c. olive oil
2 Tbsp. fresh ginger, grated or minced
1/2 c. apple cider vinegar
2 Tbsp. tamari soy sauce
1 tsp. crushed red pepper
1/2 c. water

Cut the florets from the heads of broccoli. Reserve two of the stems and coarsely chop them for this recipe. The rest can be sliced and used in a stir-fry.

In a food processor, combine just 3/4 cup broccoli florets, the two chopped stems, and all of the other ingredients. Process until smooth. If this mixture is too pasty, add more water. When smooth, pour contents of food processor over the florets and stir until sauce is evenly distributed. You can serve immediately or let sit for 30-45 minutes first, or make up to one day in advance.

Moroccan Spiced Carrots and Feta and Honey

1 lb. baby whole carrots – rainbow if possible, washed, scraped and ¼” of top left on.
Juice from 1 large lemon (approx. 1/8 cup)
½ tsp. cumin
½ tsp. paprika
½ tsp. sea salt
¼ tsp. cinnamon
¼ tsp. cayenne
2 Tbsp. sweet ginger puree
½ cup extra virgin olive oil
½ bunch flat leafy parsley – rough chop
½ lb. feta – cubed
Honey

Bring water to boil in small pot. Parboil carrots until just tender. Drain. Mix next 8 ingredients together for dressing. Adjust flavors for your preferences of lemon and spices. Marinate cooked carrots in dressing for at least an hour. Drain,reserving marinade. Toss with chopped parsley and plate. Cube feta, toss lightly in reserved marinade. Drain if necessary. Plate next to carrots. Drizzle with honey.