Date: Sat, 3 Jun 95 15:11:55 CDT
From: email@example.com (Judith Haller)
Here's a recipe that makes a rich-tasting potato topper, although it is
intended to be used more as a garnish for savory soups and stews
This recipe is from a sidebar in _Great Vegetarian Cooking Under Pressure_
by Lorna Sass (and I'd nominate this cookbook for every Cook Book Award
there is!). Fat is omitted.
ROASTED SHALLOT CREAM
6 oz. lite silken tofu (about 3/4 cup)
1/4 pound shallots (they should all be the same size)
1 tsp maple syrup
2 tsp brown rice vinegar
salt to taste (optional)
Wrap the shallots in foil and roast them for 10-15 minutes until soft.
Blend all the ingredients and adjust salt, vinegar, and syrup to taste.
Nice on a potato with snipped chives and fresh ground black pepper.