Pink pony sauce
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Water |
| 8 | ounces | Silken tofu |
| 1 | teaspoon | Freshly grated horseradish |
| ⅓ | cup | Beets, grated |
| ⅓ | teaspoon | Dry mustard |
| 1 | teaspoon | Honey |
| 2 | teaspoons | 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
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