Vegetable Herb Stew, from Cooking for Healthy Healing, by Linda Reetor-Page

For 6 to 8 servings:

Chunk 1 RED POTATO, and boil until tender in 1 CUP WATER and 3 CUPS VEGETABLE BOUILLON.

Sauté 1 CHOPPED ONION and 1 CLOVE CHOPPED GARLIC in 2 tbsp BUTTER and 1 tbsp OIL until aromatic.

Add and sauté until color changes:

1 CARROT sliced

1 STALK CELERY with leaves sliced

8 oz SLICED MUSHROOMS

½ tsp THYME

½ tsp DILL WEED

½ tsp DRY BASIL

½ tsp BLACK PEPPER

½ tsp VEGETABLE SALT

Add this mixture to the potato stock, and simmer for 20 minutes.

Add and heat gently:

1 CAKE TOFU cubed

¾ CUP WHITE WINE

2 tbsp SHERRY

1 tbsp TAMARI

Just before serving, add 1 CUP FROZEN PEAS

Remove from heat, and let sit for 5 minutes while peas warm and turn bright green.

Nutritional analysis: per serving; 124 calories; 4gm protein; 13gm carbohydrate; 3gm fiber; 6gm fats; 8mg cholesterol; 47mg calcium; 2mg iron; 37mg magnesium; 342mg potassium; 132mg sodium; 1mg zinc.