Although Labor Day has come and gone, the heat is still beating down in Central Indiana and we are enjoying these last days of summer sun.
House Foods Tuscan Tofu, White Bean and Garlic Dip Recipe with Summer Vegetables
After receiving coupons from House Foods tofu to try and review some of their tofu products while recreating a recipe, I had to give the Tuscan Tofu, White Bean and Garlic Dip with Summer Vegetables a go in an attempt to make summer stick around for a bit longer.
House Foods Tuscan Tofu, White Bean and Garlic Dip Recipe with Summer Vegetables
As a hummus lover, this hummus-like dip was right up my ally! The tofu in this dip is undetectable, as you only taste the subtle flavor of the white beans, the earthy rosemary, and the spicy garlic. This would be an excellent appetizer for an Italian meal, served as a side with lunch, or enjoyed as a mid-day snack.
I am a tofu lover through and through, and this product lived up to my tofu expectations. This tofu recipe called for medium-firm tofu, which was the perfect consistency for this dish allowing it to be creamy and thick and blend well with the beans. Not only is House Foods tofu tasty and easy to incorporate into recipes, but it is Non-GMO and made with 100% US grown soybeans. Impressive!
If you are looking for a tasty new dip to serve along with fresh veggies, or if you are just trying to stretch these final summer days this recipe should definitely be added to your “must-try” list. Enjoy!
House Foods Tuscan Tofu, White Bean and Garlic Dip Recipe with Summer Vegetables
Tuscan Tofu, White Bean and Garlic Dip with Summer Vegetables by House Foods
Muffin Recipes: Apple Streusel Muffins
These are the new favorite in our home. Kid #1 requests these often!
Ingredients
- Streusel Topping
- 1/3 Cup Brown Sugar, Packed
- 2 T. All-Purpose Flour
- 2 T. Butter or Margarine
- 1/3 Cup Chopped Pecans (Optional)
- Muffins:
- 1 1/2 Cups All-Purpose Flour
- 1/4 Cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1/8 teaspoon Nutmeg
- 1 Cup Peeled Apples, Shredded
- 1/2 Cup Milk
- 1/4 Cup Vegetable Oil
- 1 Egg, Beaten
Instructions
- 400* Oven.
- Grease or paper-line Muffin tins. Set aside.
- Combine Brown Sugar, Flour, Cinnamon, Butter, and the Pecans (if using). Mix well and set aside.
- In another bowl, sift together Flour, Sugar, Baking Powder, Cinnamon, Salt, and Nutmeg. Combine. Add Apples.
- Make a well in the center. Mix together Milk, Oil, and Egg, then add to the dry ingredients. Mix only until moist. (I sometimes add a teaspoon of vanilla, too)
- Spoon into tin. Fill slightly less than half-full.
- Reserving 3 Tablespoons of Topping, Sprinkle on muffins. Add remaining batter and sprinkle the reserved topping over the tops.
- Bake for 20-25 minutes or until golden.
I received coupons for House Food Tofu in exchange for an honest review. Opinions remain mine and mine alone!
Don’t just live in the city–explore it! THIS is Big City, little Indiana!
Find pictures in Indiana on my Flickr photostream or on the new little Indiana Tumblr blog.
Just don’t forget to tell ’em that little Indiana sent you!
Don’t miss a moment. Subscribe to little Indiana and receive instant updates to stay on top of everything “little.”
Big City, little Indiana: Where to Stay, Play, and Eat in Big Cities in Indiana. Discovering Indiana’s mom and pop shops! Now get little Indiana on your Kindle.
Targeted. Relevant. Affordable! That’s advertising with the little Indiana family!
