| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tamara2 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Broccoli |
| 1/2 |
c |
Parsley – chopped |
| 1/2 |
bn |
Watercress; (or other greens) |
| 1 |
|
Onion – chopped |
| 125 |
g |
Tofu |
| 2 |
tb |
Tahini |
| 2 |
tb |
Fresh basil – chopped |
| 1 |
|
Pinches Oregano; basil, tarragon |
| 1 |
tb |
Miso; (1 to 2) |
| 1 |
ts |
Olive Oil |
| 2 |
tb |
Water Kuzu |
| 1 |
|
Red pepper strips |
| 1 |
|
Yellow squash |
INSTRUCTIONS
GARNISH
Cut flowerettes off Broccoli, reserve for garnish. Chop stalks and leaves
of Broccoli.
Chop onion, watercress and parsley.
Combine tofu, miso tahini and herbs in a bowl.
Heat oil in a large pot, saut. onion and broccoli stems for 2 -3 minutes.
Add 1 cup water and simmer 2 minutes. Add parsley and watercress. Cover and
cook until greens are soft, but still bright.
Place tofu mixture in a food processor, add olive oil and kuzu. Puree and
add warm water to thin the sauce.
Slice red pepper into strips and slice squash into 1/2 moons. Bring 4 cups
of water to boil to blanch these vegetables.
Separately blanch broccoli flowerets, red pepper and squash.
Rinse under cold water to stop cooking. Use to garnish the sauce.
Converted by MC_Buster.
Per serving: 546 Calories (kcal); 30g Total Fat; (43% calories from fat);
37g Protein; 51g Carbohydrate; 0mg Cholesterol; 844mg Sodium Food
Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 7 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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