CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
|
1 |
servings |
INGREDIENTS
2 |
|
Onions |
2 |
|
Carrots |
2 |
|
Red peppers |
2 |
|
Ribs celery |
1 |
c |
Mushrooms |
2 |
|
Zucchini |
2 |
|
Tomatoes |
|
|
Salsa – to taste; (2-4 Tbsp) |
1 |
c |
Tomato paste |
1 |
c |
Water |
1 |
tb |
Sugar |
1/4 |
ts |
Salt |
INSTRUCTIONS
(Adapted from the Passover Gourmet Cookbook)
Cut onions, carrots, red peppers, celery, mushrooms and zucchini into
bite-size pieces. Saute in veggie broth for 5 minutes until still slightly
crunchy. Cut tomatoes into bite-size pieces and add the rest of the
ingredients. Cover and cook for 20 minutes on simmer.
This is delicious served over roasted potatoes. Serve as a vegetarian main
dish and vegetable side dish for others. This serves about 4 vegetarian
entrees when served with other seder dishes. Increase or substitute
vegetables as desired.
Posted to fatfree digest by pransesq@juno.com on Mar 27, 1999, converted by
MM_Buster v2.0l.
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