Potato-fennel Stew With Tofu

The great, and glorious end for which God decreed the after-being of sin, is His own glory: and the ends subordinate thereunto are not a few. Particularly, God decreed the futurition of sin: 1. That He might have occasion of glorifying His infinite wisdom, love, and grace in the redemption and salvation of a company of lost sinners through the death and sufferings of His own dear Son. 2. That His patience and long suffering in bearing with and forbearing sinners, might be magnified, admired, and adored. 3. That He might be honoured and glorified by the faith and repentance of His people, and their walking humbly with Him. 4. That His justice might be illustriously displayed and glorified in the eternal damnation of reprobate sinners for their own sins and abominations, sin being the cause of their damnation, though not of their reprobation.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Dutch	New, Vegtime6	6	Servings

INGREDIENTS

2	t	Extra-virgin olive oil
1		Onion, chopped
1		Fennel bulb
		Tough core removed, chopped
		include leafy fronds 8
		cups
1		Leek
		White part plus 1 inch of
		green
		Rinsed well and chopped
1/4	c	Minced fresh parsley
2	T	Minced fresh rosemary
2	t	Fennel seeds
2	T	Balsamic vinegar
2		Jarred roasted red bell
		peppers
		Cut into 1 x 1/4-inch strips
2 1/2	c	Canned chopped tomatoes
2	lb	Extra-firm tofu
		Well drained and cubed
1	c	Cooked or canned cannellini
		beans
		drained and rinsed if
		canned
1	c	Cooked or canned chickpeas
1/8	t	Powdered saffron
2	c	Vegetable broth
1	lb	Tiny new potatoes, halved if
		necessary
		Salt and freshly ground
		black pepper

INSTRUCTIONS

SERVINGS DAIRY-FREE  This savory stew makes a complete meal all by
itself. You can freeze  it for up to four months.  In large Dutch oven,
heat oil over medium-high heat. Stir in onion,  fennel, leek, parsley,
rosemary and fennel seeds. Reduce heat to  medium and cook, stirring
often, until vegetables are very tender,  about 10 minutes. Add vinegar
and stir until mostly evaporated, about  2 minutes.  Stir in peppers
and tomatoes. Cook until thickened, stirring  occasionally, about 7
minutes. Stir in tofu, beans and chickpeas.  Dissolve saffron in broth
and add to tofu mixture. Add potatoes,  stirring gently to avoid
breaking tofu. Bring to a boil. Reduce heat  to medium-low, cover and
simmer, stirring occasionally, until stew is  thickened and potatoes
are tender, about 50 minutes. Season with salt  and pepper and serve
hot.  PER SERVING: 477 CAL.; 34G PROT.; 16G TOTAL FAT 12G SAT. FAT);
59G  CARB.; 0 CHOL.; 106MG SOD.; 12G FIBER  Converted by MC_Buster.  By
Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.  Recipe by:
Vegetarian Times Magazine, April 1999, page 56  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 676 Calories From Fat: 103 Total Fat: 12.2g Cholesterol: <1mg Sodium: 1124.9mg Potassium: 1780.2mg Carbohydrates: 107.2g Fiber: 18.6g Sugar: 7.7g Protein: 39.8g