| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Breakfast, Grains & ce, Tofu, Vegan, Vegetarian |
1 |
servings |
INGREDIENTS
|
|
Spring or filtered water |
| 1 |
|
Scallions; thinly sliced (1 to 2) |
| 1 |
|
Carrot; thin matchsticks |
| 1 |
c |
Button mushrooms; thinly sliced, brushed free of dirt, 1 to 2 cups |
| 1/2 |
c |
Corn kernels; frozen or fresh |
|
|
Soy sauce |
| 1 |
lb |
Extra firm tofu; crumbled |
| 5 |
c |
Spring or filtered water |
| 1 |
pn |
Sea salt |
| 1 |
c |
Fine yellow corn meal |
INSTRUCTIONS
POLENTA
Heat a deep skillet. Add 2-3 tablespoons of water and add scallions and a
splash of soy sauce. Water-saute for 30 seconds. Add carrots, a splash of
soy sauce and saute 1 minute. Add mushrooms and corn, a splash of soy sauce
and saute for 1-2 minutes. Spread veggies evenly over skillet surface. Top
with crumbled tofu, season lightly with soy sauce and add a light
sprinkling of water to allow the dish to steam. Cover and simmer for 5-7
minutes. Remove cover and stir to combine ingredients.
Soft Polenta
Bring water and salt to a rolling boil. Slowly whisk corn meal into boiling
water, reduce heat to low and cook, stirring frequently, until mixture
thickens and center "heaves," about 25 minutes. Spoon soft polenta into
individual serving bowls and top with scrambled tofu. Serve hot.
From Ellen C. <ellen@elekta.com>
Per serving: 1290 Calories; 42g Fat (28% calories from fat); 88g Protein;
156g Carbohydrate; 0mg Cholesterol; 254mg Sodium Food Exchanges: 8
Starch/Bread; 10 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat; 1 1/2 Other
Carbohydrates
Recipe by: Christina Pirello, Cooking the Whole Foods Way
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jul 15,
1999, converted by MM_Buster v2.0l.
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