366 Dairy Free -- Tartar Sauce

[Guest guest]

Any ideas on vegetarian uses for tartar sauce?

 

 

* Exported from MasterCook *

 

Tartar Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes, Robin Robertson

Serving Size : 0 Preparation Time :0:00

Categories : 366 Simply Delicious Dairy Fre

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 scallion -- trimmed

1 medium dill pickle

1 tablespoon capers -- drained

1 cup silken tofu -- drained

1 tablespoon Dijon mustard

2 teaspoons cider vinegar

1/8 teaspoon dried tarragon -- crumbled

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

 

Combine the scallion, pickle, and capers in a food processor and pulse until

minced. Add the tofu, mustard, vinegar, tarragon, salt & pepper and mix until

well-blended. Transfer to a small bowl and refrigerate, covered, until serving.

Refrigerated and tightly covered, this sauce will keep for up to two weeks.

 

S(ISBN):

" 0-452-27623-3 "

Copyright:

" 1997 "

Yield:

" 1 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 31 Calories (kcal); 1g Total Fat; (20% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 2167mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Per Serving: 13 Calories; 1 g Protein; 1 g Fat; 46% Calories from Fat;

0 mg Cholesterol; 0 g Fiber; 209 mg Sodium; 10 mg Calcium

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[Guest guest]

" Karen C. Greenlee " wrote:

 

> Any ideas on vegetarian uses for tartar sauce?

 

Actually, yes. From my teen years (yes, even waaaaaaaaaay back then) I've

always liked tartar sauce better than catsup for dipping french fries.

 

Jayni

[Guest guest]

" Karen C. Greenlee " wrote:

 

> Any ideas on vegetarian uses for tartar sauce?

 

Worthington makes a canned product called " Skallops. " Dip each piece in

egg, liquid egg substitute, or other liquid that will be an " adhering

agent, " and then roll in seasoned breadcrumbs or whatever other breading

material (corn flake crumbs, Shake and Bake, or whatever,) you'd like.

You can then deep fry these (sauteeing in a skillet would probably work

too, and there would be less fat absorbed,) or if you want a lower fat

dish, bake them in the oven, at about 350 degrees until they are

browned. Serve with your choice of side dishes and veggies, and of

course the tarter sauce, and enjoy!

 

Miriam

--

 

Until we extend the circle of our compassion to all living things, we

will not ourselves find peace.

 

- Albert Schweitzer