| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Vegetarian, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Sweet corn kernals |
| 3 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chopped fresh spinach |
| 1/2 |
c |
Cornstarch |
| 1 |
ts |
Vegetable oil |
INSTRUCTIONS
Try your hand at swirling two colorful purees into this universal symbol!
DIRECTIONS: =========== Place corn in a blender with 1 cup water and 1/4
teaspoon salt. Blend until smooth, remove mixture to a bowl and set aside.
Place spinach in a blender with 1 cup water and remaining 1/4 teaspoon
salt. Blend until smooth, remove mixture to a second bowl and set aside.
In a separate bowl, mix cornstarch with 1 cup water until blended.
Heat 1/2 tsp. oil in a saucepan over medium heat. Add corn puress. Add
half of cornstarch mixture, stirring until smooth. Then empty contents into
a large 2-quart serving bowl.
Clean pan and heat remaining 1/2 teaspoon oil over medium heat. Add spinach
puree and stir. Mix in remaining half of cornstarch mixture.
Pour spinach mixture into corn mixture and swirl to create desired design.
(Each vegetable puree will hold its shape). Serve warm.
Per cup: 174 cal, 3 g prot, 323 mg sod, 38 g carb, 2 g fat, 0 mg chol, 37
mg calcium
Source: Chef George Tang of Harmony Vegetarian Restaurant Recipe published
in: Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
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