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− | ==Description== |
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+ | * 1 medium [[onion]] |
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+ | * 12 [[kalamata olive]]s |
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+ | * 2 tsp [[capers]] |
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+ | * ¼ tsp [[cayenne pepper|ground red pepper]] |
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+ | * ¼ tsp [[salt]] |
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+ | * 1 tsp [[arrowroot starch|arrowroot]] mixed with 2 tsp de-alcoholized [[red wine]] |
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− | *1 med Onion |
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+ | [[Category:Tomato paste Recipes]] |
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+ | [[Category:Yellow potato Recipes]] |
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+ | [[Category:Vegetable stock and broth Recipes]] |
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+ | [[Category:Onion Recipes]] |
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− | *12 x Kalamata olives |
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− | *2 tsp Capers |
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− | *1/4 tsp Ground red pepper |
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− | *1/4 tsp Salt |
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− | *1 tsp Arrowroot mixed with |
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− | *2 tsp De-alcoholized red wine |
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− | ==See also== |
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− | [[Category:Peruvian Vegetarian]] [[Category:Vegetarian]] [[Category:Recipes]] |
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Latest revision as of 20:13, 5 February 2011
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
- carrots, peeled
- 14½ oz diced tomatoes in juice
- 1 lb 1% tofu
- 12 kalamata olives
- 2 tsp capers
- 1 cup low sodium vegetable stock
- 2 bay leaves
- ¼ tsp ground red pepper
- ¼ tsp ground allspice
- ¼ 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 2½ minutes.
- De-glaze 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.