| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Appetizers, Spreads & s, Tofu, Vegetarian |
6 |
servings |
INGREDIENTS
| 1 |
|
Head garlic |
| 1 |
ts |
Olive oil |
| 1/2 |
c |
Firm silken tofu; mashed with a fork |
| 2 |
tb |
Goat cheese |
| 1 |
tb |
Balsamic vinegar |
|
|
Salt and pepper; to taste |
|
|
Parsley sprigs; for garnish |
INSTRUCTIONS
Makes 3/4 cup.
Preheat oven to 400F. Trim off 1/4 - 1/2 inch of the top of the garlic
head. Brush the head with the olive oil. Bake for 20 - 25 minutes, or until
the cloves feel soft when pierced with a knife. Allow the garlic to cool.
Squeeze the garlic from 10 cloves. Put in the food processor with the
remaining ingredients. Process until smooth and creamy.
Covered and refrigerated, this will keep up to 3 days.
>From: Ellen C. <ellen@elekta.com>
Per 2 tbsp: Cal 28, Pro 2 gm, Carb 2.8 gm, Fat 1 gm
NOTES : Serve this on French bread, or pita points. It also makes a great
topping for baked potatoes.
Recipe by: Complete Soy Cookbook, Paulette Mitchel
Posted to EAT-LF Digest by "Tina Tapping" <hugabear@cddn.com> on Sep 22,
1999, converted by MM_Buster v2.0l.
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