Guest guest Posted February 16, 2001 Report Share Posted February 16, 2001 * Exported from MasterCook * Spinach-Basil Sauce Recipe By :The Voluptuous Vegan - Myra Kornfeld Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound fresh spinach 4 tablespoons extra-virgin olive oil 1 medium onion -- finely chopped (1 cup) 3 garlic cloves -- minced 1 cup fresh basil leaves 1 scallion -- chopped into 1-inch pieces 1 teaspoon mellow barley miso 1 jalapeno -- stem and seeds removed 1/2 cup water 2 tablespoons pine nuts 1 teaspoon sea salt 2 tablespoons chopped fresh oregano (optional) 2 tablespoons fresh lemon juice This bright-green sauce, akin to a spinach pesto, brightens the flavors of tofu or steamed vegetables. Two things to remember to keep the color bright green: add the lemon juice right before you are going to serve the sauce, and heat only what you are going to use. If you won't use all the sauce at one meal, add lemon only to what you will serve; this way, it can sit in the refrigerator for a couple of days, and still maintain the bright green color. If you use the fresh oregano, which adds a lot of flavor, stir it in by hand to preserve the flavor of the oregano. Prep the spinach by cutting off the bottom a few inches of the stems and washing thoroughly. With just the water clinging to the leaves, cook the spinach in a large pot or skillet over medium heat. Stir frequently, or toss with tongs, to push the uncooked leavves to the bottom of the pot until they have all wilted and shrunk and are bright green. Transfer the spinach to a blender. Heat 2 tablespoons of the oil in a medium saucepan. Add the onions and garlic and saute over medium-low heat until the onions are softened and beginning to brown, 8 to 10 minutes. Add to the blender with the spinach. Add the basil, scallions, miso, jalapeno, water, pine nuts, the remaining 2 tablespoons of oil, and the salt to the blender and blend until smooth. Remove from the blender and stir in the chopped oregano, if using. Add the lemon juice no more than 1 hour before serving. Heat gently, just until warmed through. If necessary add a little water to make the sauce the perfect consistency. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 725 Calories; 64g Fat (74.8% calories from fat); 16g Protein; 32g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 2162mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 12 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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