Post by JJ Judkins on Mar 22, 2012 18:50:39 GMT -6
* Exported from MasterCook *
Creamed Pepita Chive Pesto - Vegan
Recipe By :Jo_Jo_Ba
Serving Size : 1 Preparation Time :0:00
Categories : Condiment Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces silken firm tofu -- (84g or 1/4 block)
1/2 teaspoon lemon juice
1 1/2 ounces garlic chives
1 clove garlic -- chopped
5 ounces pumpkin seeds
3 tablespoons vegetable broth
1 pinch paprika
1 pinch red pepper flakes
1/2 teaspoon kosher salt
1 teaspoon rice parmesan
1.Puree tofu and lemon juice in a small food processor until
smooth.
Remove and set aside.
2.Combine chives, garlic and pumpkin seeds in the same processor
(no need
to clean), pulse to blend slightly.
3.With the machine running, add the broth, paprika, pepper
flakes, salt
and parmesan. Blend to a puree.
4.Add the creamed tofu mixture back to the machine and mix
thoroughly.
5.Use immediately over pasta, vegetables or rice, or store
covered in the
refrigerator.
Serves 1
A creamy vegan sauce that's delicious over pasta and seitan
strips or a
big bowl of steamed veggies and rice. Add pepper flakes to taste
- I like
it nice and spicy!
Source:
"Washington Post"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 889 Calories; 70g Fat
(66.2%
calories from fat); 45g Protein; 36g Carbohydrate; 8g Dietary
Fiber; 2mg
Cholesterol; 1310mg Sodium. Exchanges: 2 Grain(Starch); 6 Lean
Meat; 1/2
Vegetable; 0 Fruit; 11 Fat.
Nutr. Assoc. : 1497 0 356 0 0 0 0 0 0 1034
Creamed Pepita Chive Pesto - Vegan
Recipe By :Jo_Jo_Ba
Serving Size : 1 Preparation Time :0:00
Categories : Condiment Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces silken firm tofu -- (84g or 1/4 block)
1/2 teaspoon lemon juice
1 1/2 ounces garlic chives
1 clove garlic -- chopped
5 ounces pumpkin seeds
3 tablespoons vegetable broth
1 pinch paprika
1 pinch red pepper flakes
1/2 teaspoon kosher salt
1 teaspoon rice parmesan
1.Puree tofu and lemon juice in a small food processor until
smooth.
Remove and set aside.
2.Combine chives, garlic and pumpkin seeds in the same processor
(no need
to clean), pulse to blend slightly.
3.With the machine running, add the broth, paprika, pepper
flakes, salt
and parmesan. Blend to a puree.
4.Add the creamed tofu mixture back to the machine and mix
thoroughly.
5.Use immediately over pasta, vegetables or rice, or store
covered in the
refrigerator.
Serves 1
A creamy vegan sauce that's delicious over pasta and seitan
strips or a
big bowl of steamed veggies and rice. Add pepper flakes to taste
- I like
it nice and spicy!
Source:
"Washington Post"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 889 Calories; 70g Fat
(66.2%
calories from fat); 45g Protein; 36g Carbohydrate; 8g Dietary
Fiber; 2mg
Cholesterol; 1310mg Sodium. Exchanges: 2 Grain(Starch); 6 Lean
Meat; 1/2
Vegetable; 0 Fruit; 11 Fat.
Nutr. Assoc. : 1497 0 356 0 0 0 0 0 0 1034