| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Sauces, Vegan, Breakfast |
36 |
Servings |
INGREDIENTS
| 4 |
c |
Pure maple syrup |
| 5 1/2 |
c |
Water |
| 6 |
tb |
Kuzu or cornstarch |
INSTRUCTIONS
In a 3-quart saucepan, mix maple syrup with 4-1/2 cups water and bring to a
simmer.
In a small bowl, mix remaining one cup of water with kuzu.
Remove syrup from heat and vigorously whisk kuzu mixture into syrup.
Return mixture to heat and simmer for about 5 minutes to thicken.
Serve warm or at room temperature. Refrigerate unused portion.
makes 9 cups
Per 1/4 cup: 93 cal, 23 g prot, 5 g sod, 1 g carb, 0 g fat, 0 mg chol, 10
mg calcium
HINT: Arrowroot should not replace kuzu in this recipe because it may
produce a gelatinous effect.
* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for
you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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