Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Green Tea | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 cup vegan sour cream (like Tofutti's Better Than Sour Cream)
- 1/2 cup vegan mayonnaise (the old standby, Grapeseed Oil Vegenaise, is perfect)
- 2 tablespoons Dijon-style mustard
- Salt and freshly ground pepper to taste
- 1 bag of green tea (or one teaspoon of loose Chinese green tea leaves, if you prefer)
- 3 oz. of nearly boiling water
- =
Directions
1. Mix the sour cream, mayonnaise, mustard, salt, and pepper together well in a small bowl
2. Pour the nearly boiling water over the teabag and steep for 5 minutes
3. Take out the teabag and squeeze the loose liquid into the sauce mixture; then stir in the concentrated green tea, stopping if the consistency seems to get too liquidy
4. Cover and refrigerate for an hour to let the flavors blend