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The Melting Pot 2.0
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1995-09-27
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869b
From: Lu Bozinovich <U33754@uicvm.uic.edu>
Subject: VEGAN: Watercress Bechamel Sauce
Message-ID: <94113.002035U33754@uicvm.uic.edu>
Organization: University of Illinois at Chicago, ADN Computer Center
Date: Sat, 23 Apr 1994 14:29:49 GMT
I like the appearance and novelty of this flavorful sauce. And it
uses that very nourishing veggie, watercress.
Watercress Bechamel Sauce (VEGAN)
1 c shredded watercress
1 c soymilk
1 T corn starch
salt to taste
Process watercress until shredded. Mix soymilk with cornstarch and heat
until thick. Add shredded watercress, blend in well and season. Serve
over: boiled "new" red potatoes, or a baked russet potato. I even think
it would taste good over asparagus, both have a flavorful bitterness, but
subtley different. Using watercress in a sauce cuts down on its bitter
flavor.
Lu B.