Ginni
Registered
1/2 cup plus 2 Tbsp. light extra firm tofu
1/2 cup light soymilk
1 Tbsp. Olive oil
3 Tbsp. Raspberry vinegar
1 clove garlic, peeled
2 spring onions, finely chopped
2-3 Tbsp. Dried cherries
2 Tbsp. Walnut pieces
1 Tbsp. Honey
2 Tbsp. Miso paste
2 tsp. Dried parsley
In food processor, blend tofu until smooth. Add the Soymilk, olive oil, Raspberry vinegar, garlic, and onions. Pulse, then blend. Add cherries, walnuts, honey, miso, and parsley. Again, pulse and blend. Chill at least one hour. Dressing should be smooth with bits of fruit and parsley.
Nutrition Analysis (Per 2 tablespoon serving)
Protein 1 gm.
Carbohydrate 3 gm.
Fiber 0
Fat 2 gm
Cholesterol 0
Calcium 3 mg.
Sodium 36 mg
Calories 32
1/2 cup light soymilk
1 Tbsp. Olive oil
3 Tbsp. Raspberry vinegar
1 clove garlic, peeled
2 spring onions, finely chopped
2-3 Tbsp. Dried cherries
2 Tbsp. Walnut pieces
1 Tbsp. Honey
2 Tbsp. Miso paste
2 tsp. Dried parsley
In food processor, blend tofu until smooth. Add the Soymilk, olive oil, Raspberry vinegar, garlic, and onions. Pulse, then blend. Add cherries, walnuts, honey, miso, and parsley. Again, pulse and blend. Chill at least one hour. Dressing should be smooth with bits of fruit and parsley.
Nutrition Analysis (Per 2 tablespoon serving)
Protein 1 gm.
Carbohydrate 3 gm.
Fiber 0
Fat 2 gm
Cholesterol 0
Calcium 3 mg.
Sodium 36 mg
Calories 32