In a small saucepan, place the water and sun-dried tomatoes, and bring to a boil. Remove the saucepan from the heat and set aside for 15 minutes to allow the sun-dried tomatoes to rehydrate and cool slightly. In a large pot, place the cubed potatoes, cover them with water, and cook over medium heat for 10-15 minutes or until just tender. Drain the potatoes (save the cooking liquid for use in soups or sauces), transfer them to a large bowl, and set aside to cool. In a blender or food processor, place the rehydrated tomatoes and their soaking liquid, along with the tofu sour cream, vinegar, basil, dill, garlic, salt, and pepper, and blend for 1-2 minutes or until smooth. Add the remaining ingredients and sun-dried tomato mixture to the cooled potatoes and toss gently to combine. Cover and chill for 30 minutes or more to allow the flavors to blend.
Yield: 2 Quarts
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