Related recipes: Dairy-Free, Egg-Free, Low-Carb, Rice Milk, Sauces and Spreads, Soy, Vegan, Vegetarian
This works well as a basic sauce for vegetables; for instance, overgreen beans with some toasted hazelnuts for garnish.
Preparation facts
Yield: 4 servings
Ingredients
1 cup (240mL) rice or soy milk
2 Tbs (30g) cornstarch
1 Tbs (15mL) soy sauce or 1/2 tsp (2g) salt
Freshly ground black pepper
Directions
In a saucepan, heat 3/4 cup (180mL) of the rice or soy milk over medium heat. Do not let it boil. Combine the remaining rice or soy milk and cornstarch. Mix into heated mixture and cook over medium heat until the sauce thickens. Stir in soy sauce (or salt) and pepper. Serve over vegetables.
Makes 4 servings.
Nutrition facts
Serving Size 1 serving
Calories 48
Calories from Fat 11 (23%)
% Daily Value*
2%Total Fat 1g
1%Saturated Fat 0.1g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.2g
0%Cholesterol 0mg
7%Sodium 158mg
3%Potassium 95mg
2%Total Carbohydrate 7g
3%Dietary Fiber 0.9g
Sugars 0g
Sugar Alcohols 0g
5%Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
