fennel orange walnut sauce

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* Exported from MasterCook *

 

Fennel, Orange and Walnut Sauce

 

Recipe By :Joanne Stepaniak

Serving Size : 0 Preparation Time :0:00

Categories : Sauces and Dressings

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup crumbled lite silken tofu

1/3 cup walnuts -- lightly toasted

3 tablespoons brown rice vinegar

2 tablespoons extra virgin olive oil

1 tablespoon mirin wine vinegar

1 tablespoon frozen orange juice concentrate

2 teaspoons fennel seed -- or 1 tsp ground

1/4 teaspoon salt

 

Combine all the ingredients in a blender, and process until smooth and creamy.

 

TIP: Toast nuts in a small, dry skillet over medium heat. Stir or shake the

contents of the pan constantly until nuts are golden brown and fragrant, 3 to 4

minutes. Allow to cool to the touch before processing.

 

Description:

" Sweet and creamy "

Cuisine:

" Nut and Seed Based "

Source:

" The Saucy Vegetarian (2000) "

S(VegRecipes):

" Pat Hanneman 2001-Mar-15 "

Yield:

" 1 cup "

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Per Serving (excluding unknown items): 538 Calories; 49g Fat (79.0% calories

from fat); 13g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

641mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 9 1/2

Fat.

 

Serving Ideas : Try on vegetables, fruits, greens, grains: steamed fennel and

green beans; mushroom and celery salad; broiled tofu.

 

 

Nutr. Assoc. : 5680 0 0 0 0 0 0 0

 

 

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