| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish, Ornish |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Vegetable stock |
| 2 |
c |
Sweet potatoes; cut into 1/2" diamond shapes |
| 1 |
c |
Onions; chopped |
| 1/2 |
c |
Celery; chopped |
| 1/2 |
c |
Button mushrooms; quartered |
| 1/2 |
c |
Parsnips; cut into 1/2-inch diamond shapes |
| 1/2 |
c |
Carrots; sliced |
| 1 |
ts |
Gingerroot, fresh; minced |
| 1/2 |
c |
Yellow squash; sliced 1/4" thick |
| 1/2 |
c |
Zucchini; sliced 1/4" thick |
| 12 |
oz |
Tofu; pressed and cubed |
|
|
Salt and pepper |
|
|
Szechuan peppercorns |
| 4 |
|
Green onions; chopped |
INSTRUCTIONS
In a large saucepan, combine the stock, sweet potatoes, onions, celery,
mushrooms, turnips, parsnips, carrots, soy sauce, mirin, sake, garlic and
ginger. Bring to a boil.Reduce the heat and simmer for 25 minutes.
Add the zucchini and yellow squash. Simmer for an additional 5 minutes.
Add the tofu and simmer 5 minutes more. Season to taste with the pepper,
Szechuan peppercorns, and salt. Garnish with chopped green onions and
serve.
Serving size= 1 1/2 cups 232 calories 3.6 g fat 0 mg chol 1,589 mg sod
Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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