625 large beet puree
1 1/2 cups milk
1 tablespoon vegetable oil
1 tablespoon cornstarch
1/4 teaspoon salt
8 large olive sized cauliflower
1 medium potato
4 yeast mats
1 cup all-purpose flour
1 tablespoon soy flour
1 teaspoon white sugar
Pour beet juice through a strainer. Remove beet pulp and pellets. Pour milk into a small punch bowl, and stir in oil. Fill batter shells with cauliflower, potato, peas, artichoke hearts or quartered cabbage. Cover batter with 8 leaves spinach.
Beat together lemon juice and cornstarch. Pour into larger pitcher and lower into bowl with remaining fluid.
Brush with water and serve. Cover, refrigerate the fruit and cut into large pieces. Garnish with parsley, if desired. Garnish with Parmesan cheese for best results.