Spinach Spread
Yield: 3 cups (720 ml)

10.5 ounce package (300 g) silken tofu
2 tablespoon (30 g) lemon juice
1/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon dried tarragon
1/4 teaspoon salt
10 ounces (300 g) frozen chopped spinach, thawed
1 cup (130 g) chopped carrots
1/4 inch lemon peel

1. Place all ingredients into the Vitamix container and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 7.
4. Blend for 10-15 seconds or until blended.
5. Serve with crackers, pita triangles, or baguette slices. If desired, add 1/4 cup (40 g) chopped onions.

Sweet and Sour Sauce
Yield: 2 cups (480 ml)

1/4 cup (60 ml) mirin
1/4 cup (60 ml) rice wine vinegar
12-ounce (340 g) jar apricot jelly
2 teaspoons fresh ginger, minced
2 teaspoons cornstarch
2 scallions, thinly sliced for garnish

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 4-5 minutes or until heavy steam escapes from the vented lid. Turn off machine. Stir in scallions.

Tofu Dijon and Tarragon Sauce
Yield: 2 cups (480 ml)

1/2 cup (120 ml) soy milk
1 cup (210 g) silken tofu
1/2 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
freshly ground black pepper, to taste
1/2 shallot, minced
1/2 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon

1. Place all ingredients, except tarragon and shallot, into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 5-6 minutes.
5. Reduce speed to Variable 3 or 4 and remove the lid plug.
6. Add tarragon and shallot through the lid plug opening.
7. Blend for 10 seconds.