Guest guest Posted July 11, 2002 Report Share Posted July 11, 2002 * Exported from MasterCook * Tofu Pesto Sauce Recipe By :Jan Wolff, Food Writer, New Jersey Serving Size : 4 Preparation Time :0:00 Categories : Condiments Vegetarian {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound soft tofu 1 cup fresh basil leaves -- packed 1/4 cup extra-virgin olive oil 1 clove garlic -- peeled 2 tablespoons umeboshi plum vinegar (salty vinegar) -- ~or~ 1 1/2 teaspoons salt (maybe substituted for the umeboshi) 1/4 cup water 8 ounces cooked pasta Place tofu, basil, olive oil, garlic, and vinegar or salt in the container of a food processor. Purée until smooth, adding water slowly until sauce is thick and creamy. Toss with hot pasta and serve immediately. Servings: 4. Description: " Here's a tomatoless pasta sauce. " Source: " news 2002-07-10 " Copyright: " © 2002 North Jersey Media Group Inc " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 272 Calories; 18g Fat (58.2% calories from fat); 10g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates. NOTES : Macrobiotic diets suggest avoiding tomatoes, peppers, potatoes, and eggplant. These vegetables, along with tobacco, are members of the nightshade family. Followers of this dietary regimen believe these foods can disturb calcium metabolism, causing deposits in unwanted areas of the body. Nutr. Assoc. : 1498 0 0 0 0 2130706543 0 0 Quote Link to comment Share on other sites More sharing options...
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