Preparation Time: 10 minutes | Cooking Time: 10 minutes | Serves: 4 people Ingredients: 1 tbsp coconut oil 1 tbsp lemon juice 3-4 med yams, sliced to desired size 1 pkg firm tofu (avoid if on a Paleo diet) 1 med cucumber, peeled and shredded 6 cloves garlic, peeled and minced 1/2 tsp dill 1/4 tsp sea salt 1/8 tsp ground black pepper Directions: THE YAMS: Preheat oven to 350ºF. Brush yam slices lightly with oil and spread in a pan. Sprinkle with desired seasonings. Bake in oven for 15-20 min, until soft. Turn on broiler for a few minutes to crisp chips. Serve with garlic tofu dip. THE DIP: Put the shredded cucumber in a food processor. Add lemon juice, oil, and garlic. Process for about ten seconds, until mixture is blended. Drain tofu and crumble into garlic mixture. Add salt, pepper, and dill. Process until smooth and creamy. Chill for at least 1 hour before serving. Dietary Options: Tastes: This recipe was submitted by: Kitty (Spud Staff)
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