1. With the motor of the food processor running, pop the garlic and then the ginger through the feed tube and continue to process until they are finely chopped. Remove the lid, scrape down the work bowl, and add 1/3 cup of water, the peanut butter, miso, and soy sauce. Blend until smooth. 2. Add the lime juice and a dash of chili oil (if using), and pulse a few times to distribute. Thin with additional water, if you wish. Use immediately or refrigerate for up to 5 days. Shake well before each use and thin with extra lime juice or water if the mixture thickens on standing. Makes about 1 1/4 cups. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [firstname.lastname@example.org] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 3, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 1|
|Calories from Fat: 524 (72%)|
|Amt Per Serving||% DV|
|Total Fat 58.2g||78 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 16.4g|
|Cholesterol 0mg||0 %|
|Sodium 1319.3mg||45 %|
|Potassium 853.2mg||22 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 24.7g|
|Protein 32.2g||46 %|
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Calories per serving: 731
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