| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beets; soft cooked, peeled and cut into chunks |
| 4 |
oz |
Soft tofu; drained |
| 1 |
tb |
Apple cider vinegar (Or more, to taste) |
| 2 |
tb |
Minced shallots |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried tarragon |
INSTRUCTIONS
Puree ingredients (using 1 tablespoon vinegar) in a food processor or
blender until smooth. Adjust seasonings, adding more vinegar and salt to
taste. Serve immediately or refrigerate in tightly sealed container for up
to 3 days. Makes about 2 cups.
Source: Lorna Sass, Cooking From An Ecological Kitchen (William Morrow)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forbidden fruits create many jams”