A Dream of Spring, and Vegan Cucumber Sandwiches

All nature seems at work

Slugs leave their lair

The bees are stirring--birds are on the wing

And winter slumbering in the open air,
Wears on his smiling face

A dream of Spring

-Samuel Taylor Coleridge

Light and refreshing, like Spring itself, these creamy crunchy treats are not only a favorite around here, but a snap to make.  It's all in the dip.

Creamy Dill Spinach Dip

1 package extra firm Mori Nu tofu (12 oz.)

1 C. Vegennaise

1/2 tsp. garlic powder

1/2 tsp. salt (or to taste)

8 oz. frozen spinach, thawed, pressed, and drained (or a couple handfuls of fresh spinach)

2-3 T. fresh dill (or 1 tsp. dried)

Spinz:

Put the tofu, Vegennaise, garlic powder, and salt into a food processor and spin until smooth.  Add the spinach and dill, and pulse until well incorporated.  Refrigerate until ready to use.  Makes a big bowl of dip.

To assemble the sandwiches, cut crusts off bread and into desired shapes (I used a biscuit cutter).  Toast the bottoms lightly if desired.  Spread dip evenly, add cucumber slice, and garnish with dill.