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Photo credit: Julie Siegel

Creamy Herbed Potato Chill
8 Servings

5 medium new red potatoes, unpeeled-about 2 1/2 lbs.
1 Tbsp olive oil
1 1/4 cups chopped red onion
2 garlic cloves, minced
1/2 cup chopped orange or yellow bell pepper
1 rib celery, sliced
1/4 cup ea. whole wheat flour and dry vermouth
1 cup enriched soymilk 1% fat

1 1/4 cups Mori Nu Silken Tofu Lite
2 Tbsp. ea. mellow white miso, dry vermouth, and nutritional yeast
1 tbsp. lemon juice
6 lg. basil leaves, snipped
1 tsp. dried marjoram
1/2 tsp. ea. dried tarragon and dried thyme
1 cup frozen peas, cooked

Place whole, unpeeled potatoes in water to cover in a large saucepan. Bring to a boil and cook 45 minutes or until fork tender. Set aside to cool and cut into 1/4 unpeeled slices. In a medium saucepan, heat oil over medium high flame. Add the next 4 ingredients and saute until tender, 5 minutes. Add flour and stir, about 3 minutes. Add vermouth and stir to a paste, 2 minutes. Lower heat to simmer. Add soymilk, 1/4 cup at a time. Stir frequently, until thickened. Place tofu in a food processor and blend. In a small bowl, blend miso with vermouth. Add to tofu with lemon juice and yeast. Stir gently into white sauce, and add herbs and peas. Fold cream sauce into potato slices. Chill until ready to serve.

Enlightened Creamy Herb Potato Chill
Nutrition Analysis: per 1 cup serving:
Calories 200, Protein 9g, Carb 33g, Fiber 5g, Fat 3g, Chol 0.0mg, Calcium 61mg. Sodium 224mg. Calories from protein: 18%
Calories from Carb: 68% Calories from Fat: 14%

Traditional Potato Salad
Nutrition Analysis: per 1 cup serving:
Calories 325, Protein 6g, Carb 26g, Fiber 3g, Fat 19g, Chol 154mg, Calcium 43mg,.Sodium 1200mg. Calories from protein: 8%
Calories from Carb: 31% Calories from Fat: 52%