| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Tex-Mex |
Potatoes, Soy product, Tex-mex |
6 |
Servings |
INGREDIENTS
| 3 |
|
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
Peel and dice the potatoes. In a steamer basket set over boiling
water, steam the potatoes for 15 minutes, until soft. 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. 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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