No-tofu: ginger tahini dip

[Guest guest]

* Exported from MasterCook *

 

Ginger Tahini Dip

 

Recipe By :Sharon Sassaman Claessens

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers & Drinks {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup tahini

1/4 cup fresh lemon juice

1/4 cup water

1 tablespoon ginger juice -- (see tip)

1 tablespoon teriyaki sauce

1 teaspoon honey

1 garlic clove -- minced

carrot sticks

broccoli flowerets

cauliflower florets

green onions

fennel bulb -- sliced

 

Combine tahini, lemon juice, water, ginger juice, teriyaki sauce, honey and

garlic in a food processor or blender and process until smooth. All the dip

ingredients can be placed in a serving bowl and stirred until combined. At first

the mixture will appear curdled, but keep stirring and it will become creamy

Serve with assorted raw vegetables.

 

Makes about 1 cup dip.

 

TIP - Grate fresh gingerroot and squeeze to yield juice. Depending upon

freshness of the root, 1/4 to 1/3 cup of grated gingerroot will yield 1

tablespoon juice.

 

Source:

" No-Tofu Vegetarian Cookbook "

S(Archive):

" MC (kitpath) on 04-29-2003 "

Copyright:

" 1997 ISBN: 155788269X "

Yield:

" 1 cup "

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

 

Per Serving (excluding unknown items): 532 Calories; 43g Fat (67.3% calories

from fat); 15g Protein; 32g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

785mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2

Fruit; 8 Fat; 1/2 Other Carbohydrates.

 

NOTES : Many dips contain dairy products such as cream cheese. Here, however,

protein-rich sesame tahini provides a flavorful counterpoint for crisp

vegetables.

 

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