artichoke-walnut spread

makes 2 cups

1/2 cup toasted walnuts

1/2 cup silken tofu or ricotta

12 artichoke hearts, drained

1/4 cup olive oil

1/2 cup grated parm

2 tbls minced fresh oregano

2 cloves garlic, minced

1/3 cup lemon juice

salt & pepper to taste

grind nuts in a food processor until fine. if using tofu, wrap in towel and press with heavy weight for 30 minutes before using. add the rest of the ingredients and blend until chunky. chill until served. is great on a sandwich with roasted bell peppers and sharp cheese.

nut butter

yeilds about 32 ounces.
1/3 cup sunflower seeds, lightly toasted
1/3 cup sesame seeds, lightly toasted
1/3 cup cashews, toasted and chopped
2 cups peanut butter
1 cup tahini (i used sesame butter)
1 tbls honey

mix thoroughly. more protein, essential fats and minerals than just plain natural peanut butter!