Fruity Nut butter Spread

This very kid-friendly recipe makes a great sandwich spread or a dip for fresh fruit. It would serve well as an after-school snack. To use as a dip, add extra orange juice until it's the right dipping consistency. Serve on bagels or bread with cut-up apples.

Fruity Peanut Butter Spread

1 medium apple, quartered but not peeled

125 ml ( 1/2 cup) dried cherries or dried cranberries

250 ml (1 cup) peanut butter

50 ml ( 1/4 cup) orange juice

2 ml ( 1/2 tsp) cinnamon

In a food processor, chop apple and cherries. In a small bowl, combine peanut butter, orange juice and cinnamon. Stir apple-cherry mixture into peanut butter mixture until combined. Cover and refrigerate for up to 2 days.

Makes about 375 ml (1 1/2 cups).

Source: Peanut Bureau.

Curry Tofu Egg(less) Salad (Vegan)

by Marilyn McDonald, C.N.C.

All the pleasure of eggs with none of the cholesterol.

1 pound form tofu (drained)
2/3 C. vegan mayonnaise (veganaise brand preferred)
6 celery stalks, finely minced
6 scallions, finely minced
1 Tbsp. Bragg's Liquid Aminos
1 Tbsp. Curry Powder
Sea Salt (optional)

In medium mixing bowl mash tofu, add minced celery, scallions,
veganaise, bragg's and curry.

Mix and chill.
Serves 6-8 people on a bed of greens

Great for sandwiches, wraps, with chips, or stuffed into a tomao
or bell pepper. Perfect as an appeteaser! Don't forget to serve
on a bed of leafy greens.

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