Everyone loves spinach-artichoke dip, but it's a fat-and-calorie fiesta. Not this recipe - yet you'll never know it! (Recipe from Vegetarian Times)

Ingredients:

1 12-oz. pkg. light silken tofu
2 Tbs. reduced-fat mayonnaise
1 Tbs. dijon mustard
1 Tbs. lemon juice
2 cloves garlic,minced(about 2 tsp)
1/2 tsp. onion powder
1 15.5-oz. can artichoke quarters in water, drained, rinsed, chopped
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
Paprika for dusting

Servings: 2 1/2 cups

(Compliments of Jesse Clark)

Ingredients:

Smoked Salmon
Strained Yogurt
Rice Cakes

To strain yogurt, place several layers of cheesecloth over a mesh strainer and allow liquid whey to drain from the yogurt in the refrigerator for several hours or overnight. The result will be a creamy spreadable yogurt similar in consistency to cream cheese.

(Compliments of Jesse Clark)

Ingredients:

1 package tempeh sliced into sticks
safflower oil
sesame seeds, salt and pepper

Pour 1-2 Tbsp of oil on a baking sheet. Roll each stick in the oil and then in the sesame seed mixture. Bake at 350 degrees for 15 minutes