Recipe - Italian Tofu And Spinach Patties

6 Sundried tomatoes; (not
packed in oil)
1 Tomato; coarsely chopped
about 1 cup
1 Clove garlic; minced
One fourth cup Fresh basil; coarsely
chopped
One fourth cup Water
2 tablespoon Balsamic vinegar
One fourth teaspoon Salt; or to taste

Cover the sundried tomatoes with boiling water and set aside. Combine the
tomatoes, garlic, basil, water, vinegar, and salt in a blender. When the
sundried tomatoes are soft, drain and add them to the other ingredients.
Puree the mixture until smooth. Covered and refrigerated, this dressing
will keep for a week.

Per serving: 110 Calories; 1g Fat (9% calories from fat); 6g Protein; 24g
Carbohydrate; 0mg Cholesterol; 917mg Sodium Food Exchanges: 1 1/2
Starch/Bread

Recipe by: Moosewood Restaurant Lowfat Favorites

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Jan 17,
1999, converted by MM_Buster v2.0l.