| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Wild mustard seeds or commercial yellow mustard seeds |
| 1 |
ts |
White pepper |
| 1 |
ts |
Tarragon |
| 2 |
tb |
Flaxseed |
| 2 |
lg |
Garlic cloves |
| 1/4 |
c |
Fresh parsley |
| 1 |
pk |
(16-oz) silken tofu |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Light miso |
| 2 |
tb |
Lecithin granules |
| 1/2 |
ts |
Tumeric |
| 1 |
|
Lime; juice of |
| 2 |
tb |
Wine vinegar |
| 1 |
tb |
Crushed hot pepper flakes |
INSTRUCTIONS
Grind the mustard seeds, white pepper, tarragon and flaxseed in a spice
grinder or coffee grinder. Finely chop the garlic and parsley in the food
processor. Add the spices and remaining ingredients to the food processor.
Process until smooth.
Yield: 2 cups
Recipe by: Cooking Live Show #CL8985
Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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