Spicy Peach Sauce - 4g Carbs,
trace Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Vegan
1 Tablespoon olive oil
1/2 medium peach
1 Tablespoon chopped canned chipotle peppers in adobo sauce
8 roasted garlic cloves
1 cup white wine
1 pinch sugar -- to 2 pinches
1/4 cup freshly squeezed lime juice -- from about 2 medium limes
Sea salt and freshly ground black pepper
2 teaspoons chopped fresh cilantro
1 1/2 Tablespoons vegan buttery spread -- such as Earth Balance brand
Heat the oil in a large saute pan over medium-high heat . Add the peach,
chipotles (or more to taste), and garlic, and cook for 1 to 2 minutes, or
until the mixture starts to brown. Carefully pour in the wine - it will
bubble vigorously or even flame up on a gas range. Reduce the heat simmer,
and add the sugar and lime juice. Season with salt and pepper to taste.
Let the sauce simmer for 4 to 5 minutes, until it has slightly reduced.
Remove from the heat. Add the cilantro and buttery spread and stir until
the spread has melted and is thoroughly incorporated into the sauce.
Makes: 1 1/4 cups
Servings: 5
Serving Size: 1/4 cup
Source: "Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by
Makini Howell, 2015"
S(Formatted by Chupa Babi): "Aug 2013"
Yield: "1 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 127 Calories; 8g Fat (80.0%
calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 65mg Sodium
Exchanges: 0 Lean Meat; 0
Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
--- In healthy_recipes_for_diabetic_friends@yahoogroups.com, <recetta@yahoo.com> wrote:
           Â
* Exported from MasterCook *
              Spicy Peach Sauce
Recipe By   :
Serving Size  : 4   Preparation Time :0:00
Categories   : Condiment            LowCal (Less than 300 cals)
        LowerCarbs            Vegan
 Amount  Measure    Ingredient -- Preparation Method
-------- Â ------------ Â --------------------------------
 1     Tablespoon  olive oil
   1/2     medium  peach
 1     Tablespoon  chopped canned chipotle peppers in adobo
            sauce
 8           roasted garlic cloves
 1         cup  white wine
 1        pinch  sugar -- to 2 pinches
   1/4      cup  freshly squeezed lime juice -- from about 2 medium limes
            Sea salt and freshly ground black pepper
 2      teaspoons  chopped fresh cilantro
 1 1/2   Tablespoons  vegan buttery spread -- such as Earth Balance brand
Heat the oil in a large saute pan over medium-high heat . Add the peach,
chipotles (or more to taste), and garlic, and cook for 1 to 2 minutes, or
until the mixture starts to brown. Carefully pour in the wine - it will
bubble vigorously or even flame up on a gas range. Reduce the heat simmer,
and add the sugar and lime juice. Season with salt and pepper to taste.
Let the sauce simmer for 4 to 5 minutes, until it has slightly reduced.
Remove from the heat. Add the cilantro and buttery spread and stir until
the spread has melted and is thoroughly incorporated into the sauce.
Makes 1 1/4 cups (serves 5 one-quarter cup servings)
Source:
 "Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini
 Howell, 2015"
S(Formatted by Chupa Babi):
 "Aug 2013"
Yield:
 "1 1/4 cups"
                  - - - - - - - - - - - - - - - - - - -Â
Per Serving (excluding unknown items): 127 Calories; 8g Fat (80.0%
calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 65mg Sodium. Â Exchanges: 0 Lean Meat; 0 Vegetable; 0
Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4098
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