| 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.
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”