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* Exported from MasterCook *
White Bean Pesto - Vegan
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-09 Sep 2007
Amount Measure Ingredient -- Preparation Method
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2 cans white beans -- or chick peas, drained
2 tablespoons olive oil
2 cloves garlic -- crushed
1 small bunch basil leaves
1/2 cup soy
parmesan cheese
Salt and pepper to taste
Blend all ingredients in your food processor or
blender and serve over pasta. Top with chopped fresh
tomatoes.
8 servings, 1/4 cup each
Source: "Deborah L. Smith for Veganfood"
S(Formatted by Chupa Babi in MC): "01.05.06"
Yield: "4 cups"
NOTES : This is very versatile and can be used as a
dip for veggies or a spread for sandwiches. For a
pesto salad dressing, I substitute silken tofu for the
beans.
Contributed to the FareShare Gazette by Chupa; September 23, 2007
www.fareshare.net
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Per Serving (excluding unknown items): 199 Calories; 4g Fat (16.8% calories from
fat); 12g Protein; 31g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 8mg
Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat.
* Exported from MasterCook *
Winter Pesto - Vegan
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 10-09 Sep 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cloves garlic
2 tablespoons dried basil
1/4 cup olive oil -- up to 1/2 cup
Mince the garlic superfine or use a press, and throw
it in a small bowl. Add the rest and mix together. Rub
the basil on the side of the bowl to bring the flavour
out. Toss with pasta or use in soups, etc.
Source: "Veganfood"
S(Formatted by Chupa Babi in MC): "01.05.06"
Contributed to the FareShare Gazette by Chupa; September 22, 2007
www.fareshare.net
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