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Potato-Fennel Stew with Tofu

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

INGREDIENTS

2 ts Extra-virgin olive oil
1 md Onion; chopped
1 lg Fennel bulb
Tough core removed; chopped
(include leafy fronds; 8 cups)
1 lg Leek
White part plus 1 inch of green
Rinsed well and chopped
1/4 c Minced fresh parsley
2 tb Minced fresh rosemary
2 ts Fennel seeds
2 tb 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
(drained and rinsed if canned)
1/8 ts Powdered saffron
2 c Vegetable broth
1 lb Tiny new potatoes; halved if necessary
Salt and freshly ground black pepper

INSTRUCTIONS

6 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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