6 SERVINGS DAIRY-FREE Executive editor Suzanne Gerber serves these delicate corn cakes topped with a black bean salsa. In medium bowl, combine cornmeal and baking powder. Add soy milk, miso and oil; mix well. Fold in tofu and vegetables. Heat a nonstick skillet over medium heat. When hot, drop batter by 1/2 cupfuls into hot pan. Cook until browned, I to 2 minutes per side. Transfer corn cakes to clean cloth napkin or dish towel and wrap it around them to keep warm while cooking remaining batter. Per 2-cake serving: 337 CAL.; 16G PROT.; 8G TOTAL FAT (1G SAT. FAT); 53G CARB.; 0 CHOL.; 660MG SOD.; 6G FIBER Recipe by: Vegetarian Times Magazine, February 1999, page 60
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 26 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 287.4mg||10 %|
|Potassium 173.1mg||5 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 26g|
|Protein 5.8g||8 %|
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Calories per serving: 159
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