Veg Cooking for Everyone: 2 Nut Sauces

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* Exported from MasterCook Mac *

 

Tarator Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison p67

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup pine nuts

- or almonds-walnuts-hazelnuts

1 slice sturdy white bread -- crusts removed

1 clove garlic

salt

2 tablespoons fresh lemon juice

finely chopped fresh parsley

paprika or cayenne

 

Makes about 1 cup.

 

Toast the pine nuts in a small skillet until golden. For other nuts,

lightly roast in a moderate oven for 6 to 8 minutes.

 

Moisten the bread with water and set aside to soak.In a mortar, mash

the garlic, 1/4 teaspoon salt, and the nuts until smooth. Squeeze the

bread and add it to the mixture with

1/2 cup water. Work by hand, in a blender, or in a food processor

until the sauce is smooth and thin, adding more water if needed.

Season with lemon juice and taste for salt. Tarator sauce will

thicken as it sits, so you may need to thin it out again just before

serving. Pour into a bowl and sprinkle with a little chopped parsley

and a dash of paprika. Keep for 2 or 3 days.

 

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Per serving (excluding unknown items): 424 Calories; 41g Fat (73%

calories from fat); 20g Protein; 15g Carbohydrate; 0mg Cholesterol;

4mg Sodium

Food Exchanges: 1 Starch/Bread; 2 1/2 Lean Meat; 6 1/2 Fat

 

NOTES : The particular nut used in tarator (nut) sauces can vary. My

favorite is made with pine nuts, which have a haunting but subtle

flavor. Excellent on grilled eggplant.

 

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* Exported from MasterCook Mac *

 

Walnut Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison p68

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup freshly cracked walnuts

1 small garlic clove

2 tablespoons extra virgin olive oil -- to 3

- or roasted walnut oil

salt and freshly milled white pepper

 

Makes about 1 cup.

 

Grind the walnuts, garlic, and 1/4 teaspoon salt in a mortar or food

processor until smooth, then gradually add the oil. Thin to the

desired consistency with about 1/2 cup boiling water.The sauce will

thicken a little as it cools. Taste for salt and season with pepper.

 

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Per serving (excluding unknown items): 243 Calories; 27g Fat (98%

calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg

Sodium

Food Exchanges: 5 1/2 Fat

 

NOTES : For a superb sauce, use the new-crop walnuts that arrive in

the fall. Excellent tossed with fresh pasta (dilute it first with the

cooking water), spooned over broiled eggplant, grilled zucchini,

fennel, and cooked greens, especially chard.

 

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