Recipe

Creamed Pepita - Chive Pesto Recipe

	Jo_jo_ba / All my dishes 1 year ago A creamy vegan sauce that's delicious over pasta and seitan strips or a big bowl of steamed veggies and rice. Add pepper flakes to taste - I like it nice and spicy! Prep:15m Servings:1	Jo_jo_ba
	garlicky soy tofu creamy cheesy roasty delicious spicy peppery salty

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Fans

maywest

Ingredients

3 oz (84g or 1/4 block) Mori-Nu silken firm tofu

1/2 tsp lemon juice

1.5 oz garlic chives

1 clove garlic, chopped

.5 oz pumpkin seeds

3 tbsp vegetable broth

pinch paprika

pinch red pepper flakes

1/2 tsp kosher salt

1 tsp rice parmesan

Directions

Puree tofu and lemon juice in a small food processor until smooth. Remove and set aside.

Combine chives, garlic and pumpkin seeds in the same processor (no need to clean), pulse to blend slightly.

With the machine running, add the broth, paprika, pepper flakes, salt and parmesan. Blend to a puree.

Add the creamed tofu mixture back to the machine and mix thoroughly.

Use immediately over pasta, vegetables or rice, or store covered in the refrigerator.

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Comments

jo_jo_ba 1 year ago said:
Amount Per Serving
Calories: 116.9
Total Fat: 4.0 g
Cholesterol: 0.0 mg
Sodium: 193.0 mg
Total Carbs: 11.4 g
Dietary Fiber: 1.1 g
Protein: 10.6 g

ttaaccoo 1 year ago said:
Sounds very yummy. thank you for posting.

maywest 2 months, 1 week ago said:
Well i am willing to give it a try it sounds like it is safe for me alergy wise and has flavors i enjoy so why not. i will serve it over my rice pasta thanks

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