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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Dairy New, Veglife2 12 Servings

INGREDIENTS

1/3 c Pumpkin seed kernels
1 T Olive oil
1/2 c Chopped onion
3 Cloves garlic, sliced
1 c Chopped cilantro, fresh
1/2 c Chopped parsley, fresh
3 T Lime juice, to 4 tbsp
1 c Vegetable stock
2 c Nonfat sour cream
Salt & pepper

INSTRUCTIONS

In a skillet over medium heat, toast pumpkin seeds in oil until they
are fragrant. Stir in onion and saute 3 to 4 minutes until onions
soften and seeds plump. Add garlic and saute 1 to 2 minutes more.
Transfer mixture to a food processor and let cook about 15 minutes.  To
mixture in the processor, add cilantro and parsley. Process to a
slightly chunky paste. With motor running, add lime juice, then  stock,
in a slow steady stream. Add sour cream and pulse a few times  until
smooth. Season to taste with salt & pepper.  By "Karen C. Greenlee"
<greenlee@bellsouth.net> on Mar 21, 1999.  Recipe by: Veggie Life,
March, 1999  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 24
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 4.6mg
Potassium: 76.5mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 1.3g


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