Pink Pony Sauce Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Water,
8 ounce: Silken tofu,
1 tsp: Freshly grated horseradish,
1/3 cup: Beets, grated
1/3 tsp: Dry mustard,
1 tsp: Honey,
2 tsp: Olive oil,
Directions:
Place all ingredients in a blender. Puree on high until smooth and
creamy.
Serve as a dipping sauce with turnip chips.
Per serving: 75 cal, 5 g prot, 22 mg sod, 3 g carb, 5 g fat, 0 chol,
107 mg calcium
From _Vegetarian Gourmet_, Winter 1992
Source from luhu.jp
creamy.
Serve as a dipping sauce with turnip chips.
Per serving: 75 cal, 5 g prot, 22 mg sod, 3 g carb, 5 g fat, 0 chol,
107 mg calcium
From _Vegetarian Gourmet_, Winter 1992
Source from luhu.jp