Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea White potatoes, peeled
-- cubed
6 ea Carrtos, cut into 1" chunks
2 c Broccoli florets
30 ea Asparagus spears
1 ea Cauliflower head, cut into
-- florets

-------------------MISO-HOLLANDAISE SAUCE------------------------
10 1/2 oz Silken tofu
2 tb Mellow white miso
2 tb Lemon juice
1/4 ts Turmeric

Steam the vegetables separately until each is tender-crisp.
Immediately run each one under cold watr to stop the cooking process.
Set aside.

SAUCE: Combine all the sauce ingredients in a blender or a food
processor blend until smooth.

Arrange the vegetables on a serving platter with the sauce on the
side. Serve.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Browse by categories