| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegan | Vegan, Vegetarian, Soups and s | 4 | servings |
INGREDIENTS
| 2 | md | Potatoes; chopped (2 to 3) |
| 1 | md | Onion; diced |
| 1 | ts | Oil |
| 1 | oz | Dulse |
| 1/2 | lb | Corn; fresh or frozen |
| 1 | qt | Plain soy milk |
| White or yellow miso; to taste | ||
| Ground pepper to taste | ||
| 1/4 | ts | Tarragon (optional; 1/4 to 1/2) |
INSTRUCTIONS
In a medium pot, bring 1 cup water to a boil, add potatoes and cook until tender. In separate pot, sauté onion in oil until transparent. Add dulse. Cook 5 to 10 minutes, then add cooked potatoes, corn, and soy milk. Reduce heat to simmer; do not boil soy milk. Add miso, pepper, and optional tarragon and serve. http://arrs.envirolink.org/VRG/jul95.html >From: Ellen C. <[email protected]> Per serving: 297 Calories; 7g Fat (19% calories from fat); 13g Protein; 51g Carbohydrate; 0mg Cholesterol; 66mg Sodium Food Exchanges: 3 Starch/Bread; 1 Lean Meat; 1/2 Vegetable; 1/2 Fat NOTES : A low-fat vegan version of an American classic. Recipe by: Vegetarian Journal July/Aug 1995 Posted to EAT-LF Digest by "Ellen C." <[email protected]> on Dec 28, 1998, converted by MM_Buster v2.0l.
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