Calculated using unsweetened, unstuffed dastes.
* Exported from MasterCook *
Tamarind Sauce - 17g Carbohydrate; 1g Dietary Fiber
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 tablespoons tamarind paste
1 cup warm water -- plus more as needed
1/3 cup pitted dates
1/3 cup sugar
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
In a blender or food processor, combine all the ingredients, and process until smooth. Taste, adjusting seasonings if necessary, and add more water if needed for desired consistency.
Transfer to a small bowl. If not using right away, cover and refrigerate until needed. Properly stored, the sauce will keep for 2 to 3 days.
Makes 1 3/4 cups (7 one-quarter cup servings).
Tamarind paste adds a sweet-tart flavor and gorgeous reddish-mahogany color to foods. It can be found in Indian markets and gourmet grocers and is often sold as ready to use paste or in block form, which still contains fibers and seeds. If using tamarind in block form, soak the tamarind in the water for 15 minutes, then strain through a sieve to remove fibers and seeds before servings.
Source:
"1,000 Vegan Recipes by Robin Robertson, 2009."
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"1 3/4 cups"
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Per Serving (excluding unknown items): 67 Calories; trace Fat (1.3% calories from fat); trace Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 307mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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