Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sweet corn kernals
3 c Water
1/2 ts Salt
1/2 c Chopped fresh spinach
1/2 c Cornstarch
1 t Vegetable oil
Try your hand at swirling two colorful purees into
this universal symbol!
DIRECTIONS: ÿÿÿÿPlace corn in a blender with 1
cup water and 1/4 teaspoon salt. Blend until smooth,
remove mixture to a bowl and set aside.
Place spinach in a blender with 1 cup water and
remaining 1/4 teaspoon salt. Blend until smooth,
remove mixture to a second bowl and set aside.
In a separate bowl, mix cornstarch with 1 cup water
Heat 1/2 tsp. oil in a saucepan over medium heat. Add
corn puress. Add half of cornstarch mixture, stirring
until smooth. Then empty contents into a large
2-quart serving bowl.
Clean pan and heat remaining 1/2 teaspoon oil over
medium heat. Add spinach puree and stir. Mix in
remaining half of cornstarch mixture.
Pour spinach mixture into corn mixture and swirl to
create desired design. (Each vegetable puree will hold
its shape). Serve warm.
Per cup: 174 cal, 3 g prot, 323 mg sod, 38 g carb, 2 g
fat, 0 mg chol, 37 mg calcium
Source: Chef George Tang of Harmony Vegetarian
Restaurant Recipe published in: Vegetarian Gourmet
(Winter 1993) Typed for you by Karen Mintzias
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(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)