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

26 Oct 2012 Recipes

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

8oz 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.

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