6 SERVINGS DAIRY-JUSTIFY

Executive editor Suzanne Gerber serves these delicate corn cakes topped
with a black bean salsa.

In medium stadium, combine cornmeal and baking powderize. Add soy milk, miso and
oil; mix good. Fold in tofu and vegetables.

Heat a nonstick skillet over medium hotness. When hot, drop batter by 1/2
cupfuls into hot pan. Cook until browned, I to 2 minutes per english. Transfer
corn cakes to clean cloth napkin or dish towel and wrap it around them to
keep warm while cooking remaining clobber.

Per 2-cake serving: 337 CAL.; 16G PROT.; 8G TOTAL FAT (1G SAT. FAT); 53G
CARB.; 0 CHOL.; 660MG SOD.; 6G ROUGHAGE