| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Low-, Fat |
1 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
tb |
Oil |
| 1 |
|
Onion; chopped |
| 8 |
oz |
Seitan cutlets; cut into chunks (8 |
|
|
; To 12) |
| 1 |
|
Carrot; finely cut or |
|
|
; shredded |
| 1 |
|
Clove garlic; minced |
| 1 |
c |
Sliced button mushrooms |
| 6 |
|
Dried or fresh shiitake mushrooms (If; sliced (6 |
|
|
O 10) |
|
|
Dried they need to be soaked for at least |
|
|
30 minutes and then drained.) |
| 1 |
tb |
Bragg liquid amino acids; lite tamari, or soy |
|
|
; sauce |
| 5 |
oz |
Silken lite firm or extra firm tofu |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Arrowroot |
| 1 |
ts |
Sweetener |
|
|
Freshly ground pepper; to taste |
| 1/4 |
c |
Chopped parsley; for garnish |
INSTRUCTIONS
Spray a wok or large sauté pan with cooking spray. Add the oil and heat.
When the oil is hot, add the onion and seitan and sauté for 2 to 3 minutes.
Add the carrot, garlic, and mushrooms. Cook until mushrooms release their
water. Add liquid aminos and cook until almost all absorbed. While the
mushroom mixture is cooking blend the tofu, lemon juice, arrowroot, and
sweetener in a blender or food processor until smooth. Turn off heat and
add the tofu mixture. Stir to combine. If heat is too high the tofu
mixture will break apart and curdle. Add freshly ground pepper. Top with
parsley and serve over hot noodles. (Serves 4) Savor this hearty dish.
Total Calories per Serving: 135 Fat: 4 grams
Recipe By : Jill Nussinow, M.S., R.D.
Posted to Digest eat-lf.v096.n164
Date: Fri, 20 Sep 1996 09:49:18 -0600
From: "Robin Goldberg Isaacs" <isaacs@rmi.net>
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