| 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. <ellen@elekta.com>
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." <ellen@brakes.elekta.com> on Dec 28,
1998, converted by MM_Buster v2.0l.
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