| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Tex-Mex | Potatoes, Soy product, Tex-mex | 6 | Servings |
INGREDIENTS
| 3 | lg | Baking potatoes |
| Vegetable cooking spray; or or 1 tsp vegetable oil | ||
| 6 | Garlic cloves; finely minced | |
| 3/4 | c | Soy milk |
| Soy margarine; up to 3 tbs | ||
| Chopped fresh parsley; for garnish |
INSTRUCTIONS
1. Peel and dice the potatoes. In a steamer basket set over boiling water, steam the potatoes for 15 minutes, until soft. 2. Meanwhile, heat oil over medium heat in a small saucepan and lightly saute the garlic, about 30 seconds. Add the soy milk and reduce to a simmer. Do not boil; keep warm while the potatoes finish steaming. 3. When potatoes are soft, mash with potato masher and stir in the soy milk mixture and margarine, if using, adding just as much as needed to reach the desired consistency. Garnish and serve. [PER SERVING with oil and margarine: 116 cals, 7 g fat (54%cff); without; 58cals, 1g fat (10% cff)] "The Whole Soy Cookbook" a new book by Patricia Greenberg. 1998 Random House, ISBN 0-517-888130. From shelf of kitpath@earthlink.net Recipe by: WHOLE SOY COOKBOOK by Patricia Greenberg** Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 13, 1998, converted by MM_Buster v2.0l.
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