From Pat Fulnecky, served at Marsh House meditation retreat
2 cloves garlic, minced
1 roasted red pepper
1 chipotle pepper without seeds or stem, soaked in hot water until soft
Blend in food processor.
Add 8-10 oz silken tofu (1/2 – 2/3 of a package) and blend again.
1 T olive oil
1/2 t paprika
2 t red wine or sherry vinegar
1 t crushed cumin
1 t maple syrup
Salt and pepper to taste
Add these ingredients to the blender and blend until very smooth and creamy. Refrigerate 1 hour or overnight.