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[[Image:420825684.jpg|thumb|Tofu and Vegetables]]
==Description==
 
   
 
== Ingredients ==
 
* 1 tsp light [[olive oil]]
  +
* 1 medium [[onion]]
 
* 3 peeled [[garlic]] cloves
 
* 3 tbsp low sodium [[tomato paste]]
 
* 1 cup de-alcoholized [[red wine]]
 
* 2 cups [[Yellow Finn potatoes]]
 
* [[carrot]]s, peeled
 
* 14½ oz diced [[tomato]]es in juice
 
* 1 lb 1% [[tofu]]
  +
* 12 [[kalamata olive]]s
  +
* 2 tsp [[capers]]
 
* 1 cup low sodium [[vegetable stock]]
 
* 2 [[bay leaf|bay leaves]]
  +
* ¼ tsp [[cayenne pepper|ground red pepper]]
 
* ¼ tsp ground [[allspice]]
  +
* ¼ tsp [[salt]]
 
* 2 cup thickly sliced [[mushroom]]s
 
* 1 cup frozen petit [[peas]]
  +
* 1 tsp [[arrowroot starch|arrowroot]] mixed with 2 tsp de-alcoholized [[red wine]]
   
 
== Directions ==
 
# Put the [[oil]] in a skillet.
 
# Fry the [[onion]] for 2 minutes.
 
# Add the [[garlic]] and [[tomato]].
 
# Stir about 2½ minutes.
 
# De-glaze the pan with the wine.
 
# Add the [[potato]]es, [[carrot]]s, [[tomato]]es, [[tofu]], olives, [[capers]], and [[vegetable stock]].
 
# Stir in the [[bay leaf|bay leaves]], [[cayenne]], [[allspice]], and [[salt]].
 
# Boil, turn down the heat and simmer for 20 minutes.
 
# Add the [[mushroom]]s and cook 5 minutes more.
 
# Stir in the [[peas]] and [[arrowroot]] slurry and heat until thickened.
   
 
[[Category:Peruvian Vegetarian]]
[[Image:420825684.jpg |thumb|Tofu and Vegetables ]]
 
 
[[Category:Black olive Recipes]]
 
 
[[Category:Caper Recipes]]
 
 
[[Category:Mushroom Recipes]]
 
 
[[Category:Pea Recipes]]
===Ingredients===
 
 
[[Category:Red wine Recipes]]
 
 
[[Category:Tofu Recipes]]
*1 tsp Light olive oil
 
 
[[Category:Tomato Recipes]]
*1 med Onion
 
  +
[[Category:Tomato paste Recipes]]
*3 x Peeled garlic cloves
 
  +
[[Category:Yellow potato Recipes]]
*3 tbl Low sodium tomato paste
 
  +
[[Category:Vegetable stock and broth Recipes]]
*1 cup De-alcoholized red wine
 
 
[[Category:Carrot Recipes]]
*2 cup Yellow Finn potatoes
 
  +
[[Category:Onion Recipes]]
* Carrots, peeled
 
*14 1/2 oz diced tomatoes in juice
 
*1 lb 1% tofu
 
*12 x Kalamata olives
 
*2 tsp Capers
 
*1 cup Low sodium vegetable stock
 
*2 x Bay leaves
 
*1/4 tsp Ground red pepper
 
*1/4 tsp Ground allspice
 
*1/4 tsp Salt
 
*2 cup Thickly sliced mushrooms
 
*1 cup Frozen petit peas
 
*1 tsp Arrowroot mixed with
 
*2 tsp De-alcoholized red wine
 
 
===Directions===
 
 
*Put the oil in a skillet .
 
*Fry the onion for 2 minutes.
 
*Add the garlic and tomato.
 
* Stir about 2 1/2 minutes.
 
*Deglaze the pan with the wine.
 
*Add the potatoes, carrots, tomatoes, tofu, olives, capers, and vegetable stock.
 
*Stir in the bay leaves, cayenne, allspice, and salt.
 
* Boil, turn down the heat and simmer for 20 minutes.
 
*Add the mushrooms and cook 5 minutes more.
 
*Stir in the peas and arrowroot slurry and heat until thickened.
 
 
 
==See also==
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
[[Category:Peruvian Vegetarian]] [[Category:Vegetarian]] [[Category:Recipes]]
 
[[Category:Peruvian Recipes]]
 
[[Category: Stir-fry Arrowroot Recipes]]
 
[[Category: Boiled Arrowroot Recipes]]
 
[[Category: Arrowroot Side Dish Recipes]]
 
[[Category: Arrowroot Recipes]]
 
[[Category: Pan-fry Kalamata olive Recipes]]
 
[[Category: Stir-fry Kalamata olive Recipes]]
 
[[Category: Kalamata olive Side Dish Recipes]]
 
[[category:allspice Recipes]]
 

Latest revision as of 20:13, 5 February 2011

420825684

Tofu and Vegetables

Ingredients

Directions

  1. Put the oil in a skillet.
  2. Fry the onion for 2 minutes.
  3. Add the garlic and tomato.
  4. Stir about 2½ minutes.
  5. De-glaze the pan with the wine.
  6. Add the potatoes, carrots, tomatoes, tofu, olives, capers, and vegetable stock.
  7. Stir in the bay leaves, cayenne, allspice, and salt.
  8. Boil, turn down the heat and simmer for 20 minutes.
  9. Add the mushrooms and cook 5 minutes more.
  10. Stir in the peas and arrowroot slurry and heat until thickened.