| 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.
A Message from our Provider:
“We see a only a glimmering of the plans of God…”