|½ cup||Parsley - chopped|
|½ bunch||Watercress; (or other greens)|
|1||Onion - chopped|
|2 tablespoons||Fresh basil - chopped|
|1||Pinches Oregano; basil, tarragon|
|1 tablespoon||Miso; (1 to 2)|
|1 teaspoon||Olive Oil|
|2 tablespoons||Water Kuzu|
|1||Red pepper strips|
Cut flowerettes off Broccoli, reserve for garnish. Chop stalks and leaves of Broccoli.
Chop onion, watercress and parsley.
Combine tofu, miso tahini and herbs in a bowl.
Heat oil in a large pot, saut onion and broccoli stems for 2 -3 minutes.
Add 1 cup water and simmer 2 minutes. Add parsley and watercress. Cover and cook until greens are soft, but still bright.
Place tofu mixture in a food processor, add olive oil and kuzu. Puree and add warm water to thin the sauce.
Slice red pepper into strips and slice squash into ½ moons. Bring 4 cups of water to boil to blanch these vegetables.
Separately blanch broccoli flowerets, red pepper and squash.
Rinse under cold water to stop cooking. Use to garnish the sauce.
Converted by MC_Buster.
Per serving: 546 Calories (kcal); 30g Total Fat; (43% calories from fat); 37g Protein; 51g Carbohydrate; 0mg Cholesterol; 844mg Sodium Food Exchanges: ½ Grain(Starch); 2 Lean Meat; 7 Vegetable; 0 Fruit; 4½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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