Yield: 4 servings
|4 cups||Asian-flavored stock|
|½ cup||Sweet potatoes; peeled, cube|
|1||Shallot; thinly sliced|
|½ cup||Tofu; baked, julienned|
|2 cups||Raw spinach; washed|
VEGGIE LIFE; JAN 1995
1. In a medium pot, bring the stock to a simmer and add sweet potatoes and shallots. Cook for 2 to 3 minutes. Add tofu and simmer until potatoes are cooked through.
2. Add spinach and cook until it just wilts. Taste for salt. Remove from h and serve.
NOTES : Per serving: 74 cal; 5 g prot; 1⅖ g fat; 11 g carb; 73 mg sod; 0 mg chol; 3 g fiber; vegan Posted on GEnie Food & Wine RT Dec 31, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-24-95