Arugula Souffle

Preparation time: 1 hour Serves: 4-6
0 Vata, -Pitta, -Kapha*
-Vata, -Pitta, +Kapha**

1 cup soy, goat or cow’s milk
3 tbsp ghee
3 tbsp whole wheat flour or barley flour
1 bunch fresh arugula (or watercress)(equals to 1 cup cooked)
6 dried Shiitake mushrooms, soaked and chopped finely
1 egg yolk
½ tsp sea salt
¼ tsp nutmeg
¼ tsp paprika
Black pepper to taste
4 egg whites
1/8 tsp cream of tartar

Wash, chop and steam arugula until tender (5 mins or less.) Puree in the blender until smooth.

Melt ghee in medium saucepan; slowly stir in flour to make a paste. Gradually add milk, stirring constantly over medium heat. Continuing on medium heat, bring the mixture to a boil. Stir in the pureed greens and chopped mushrooms. Reduce heat to low and gently stir in the egg yolk. Cook for 1 or 2 minutes on low, adding the herbs and spices as you cook it. Remove from heat and let cool.

While vegetable mixture is cooling, beat egg whites with cream of tartar in clean bowl until stiff(peak). You will get the best results if there is no egg yolk or fat in the whites at all and they are at room temperature. Gently fold egg whites into cooled vegetable mixture and place it in an ungreased soufflé or baking dish( one that is half as deep as it is wide). Bake at 325 degrees for 30 to 45 mins, or until the soufflé is firm. Best eaten immediately, though it usually will hold its height for up to 10 mins after removing from the oven.

Comment: Good with rice or bread and a salad.
*when made with goat milk and barley flour
**when made with soy or cow milk and whole wheat flour