Agliata - Italian Garlic Sauce - 4 pts, 13g carbs, 3g fiber

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Agliata - Italian Garlic Sauce - 4 pts, 13g carbs, 3g fiber

 

Recipe By :Enemy of the Steak by Nikki Goldbeck, Square One Publishers, 2007

Serving Size : 3 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowerCarbs

Quick Vegan

WW

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 slices whole grain bread -- (1 to 2 slices)

1/2 cup soy milk

1/4 cup walnuts

1 large garlic clove -- coarsely chopped

1 1/2 tablespoons lemon juice

1 tablespoon olive oil

1/8 teaspoon salt

 

Trim the crusts from the bread, and tear the remainder into small pieces to make

1/2 cup lightly

packed crumbs.

 

Combine the bread crumbs and soy milk in a blender, and allow to sit without

processing for just a

few minutes, or until the bread has absorbed the liquid and become soft.

 

Makes 3/4 cup.

 

Description:

" 4 pts "

S(Formatted by Chupa Babi):

" 12.27.07 "

Copyright:

" 2007 "

Yield:

" 3/4 cup "

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

 

Per Serving (excluding unknown items): 172 Calories; 12g Fat (59.5% calories

from fat); 6g

Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 205mg Sodium.

Exchanges: 1/2

Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : Rich garlic sauces are popular in many cultures. The French have

mayonnaise-based aioli,

and the Turks have tarator. Agliata is the name for the Italian sauce that

inspired this recipe.

Serve on tofu-stuffed artichokes or tofu-stuffed sweet red peppers, or use on

rice or steamed

vegetables.

 

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

 

 

 

 

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