Saturday, February 1, 2014

[MC-AllEthnic-Recipes] Tahini Ginger Pomegranate Sauce - 9g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                     Tahini Ginger Pomegranate Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        Tablespoons  tahini
  2          teaspoons  finely minced fresh ginger
     1/2      teaspoon  minced garlic -- or crushed
  2          teaspoons  pomegranate molasses -- or more to taste
  1           teaspoon  agave nectar -- or sugar
     1/2      teaspoon  salt -- or more to taste
  5        Tablespoons  hot water -- to 6 Tablespoons, or more as needed

Combine the tahini, ginger, garlic, pomegranate molasses, sweetener, and
salt in a small bowl.

Add 5 Tablespoons hot water, mashing it in and then stirring slowly to
thoroughly combine. It may need another tablespoon or more of water. Also,
taste to adjust the salt and molasses. You're aiming for a thick,
drizzling consistency, something that takes its time exiting a spoon. Keep
in mind that the sauce will thicken as it sits, and more hot water may be
needed at serving time.

Serve right away or store tightly-covered in the refrigerator and serve
later. Bring to room temperature before serving.

Optional Enhancement: A generous scattering of pomegranate seeds
blanketing the top is beautiful. If pomegranates are out of season,
consider doing the same with another fruit (chopped, dark cherries come to
mind.)


Makes a scan 1/2 cup

AuthorNote: Tahini has been successfully blended with lemon, garlic, and
salt forever, and that ancient combination might well be the most proven
sauce of all time. Less well known is tahini's great for ginger and
pomegranate - such a natural trio that I now call it my sesame trifecta.
Try it on broiled-until-tender eggplant, on plain cooked grains such as
bulgur, and dabbed onto Spinach-Basmati Soup with Yogurt (page 45)


The yield is low, but this is concentrated. You can easily multiply the
recipe.

Store in a tightly covered container in the refrigerator. It will keep for
up to 2 weeks.

Source:
  "Heart of the Plate by Mollie Katzen, 2013"
S(Formatted by Chupa Babi):
  "Jan 2014"
Yield:
  "1/2 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 92 Calories; 6g Fat (56.0% calories
from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
280mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1
Fat; 0 Other Carbohydrates.


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

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