| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | New, Vegtime6 | 16 | servings |
INGREDIENTS
| 1 | md | Clove garlic; halved |
| 1/2 | c | Low-fat soft silken tofu; (4 oz.) |
| 1/4 | c | Fresh lemon juice |
| 1 | tb | Soy Parmesan or whey powder |
| 1 | tb | White miso paste |
| 2 | ts | Dijon mustard |
| 1 1/2 | ts | Granulated garlic |
| 1 | ts | Granulated onion |
| 1/4 | ts | Coarsely cracked black pepper |
| (preferably freshly ground) | ||
| 1/4 | ts | Vegetarian Worcestershire sauce |
INSTRUCTIONS
MAKES 1 CUP DAIRY-FREE This tangy recipe makes enough for two Caesar salads. Dressing will keep for up to four days in a glass jar in the refrigerator--shake before using. If it has become too thick, just add a little water to thin. In food processor, process garlic until finely minced. Add remaining ingredients and 'A cup water and process until smooth, stopping once or twice to scrape down sides of work bowl. Store in a glass jar in the refrigerator for up to 4 days. PER TABLESPOON: 10 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 10 CARB.; 0 CHOL.; 56MG SOD.; 0 FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 62 Converted by MM_Buster v2.0l.
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