| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
American |
Main dish |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped onion |
| 1 |
|
Garlic clove, minced |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Broccoli pieces |
| 2 |
|
Carrots, sliced thin |
| 1/2 |
|
Sweet green pepper, sliced |
| 1 1/2 |
c |
Diced mushrooms |
| 1 |
c |
Chopped celery |
| 8 |
oz |
Tofu, drained |
| 1/2 |
ts |
Ground tumeric |
| 1/2 |
c |
Ricotta cheese |
| 1 |
|
Ripe tomato, cubedd |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
tb |
Sesame seeds, toasted |
INSTRUCTIONS
Saute the onion and garlic in the oil until the onion is transparent. Add
the broccoli, carrots, pepper, mushrooms and celery and cook until tender.
Break the tofu into chunks. Add the tofu to the vegetables with the
turmeric and cheese. Simmer to heat thoroughly. Just before serving, add
the tomato and parsley and sprinkle on the sesame seeds.
One serving 1/2 recipe, 383 calories 25 gm. carb, 23 gm protein, 23 gm fat,
149 mg sodium, 1090 mg potassium, 31 mg cholesterol.
1 bread exchange, 2 vegetable, 2 medium fat meat plus 2 fat exchanges.
Source: American Diabetes Association Holiday Cookbook by Betty Wedman
1986 Shared but not tested by Elizabeth Rodier Nov 93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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