Yield: 4 servings
|1 teaspoon||Light olive oil|
|\N \N||With a dash of toasted sesame oil|
|1 medium||Onion; cut into a 1/2 inch (1.75 cm) dice|
|3 \N||Peeled garlic cloves; bashed and chopped|
|3 tablespoons||Low sodium tomato paste|
|1 cup||De-alcoholized red wine|
|2 cups||Yellow Finn potatoes; cut in 1/2 inch (1.75 cm) dice|
|\N \N||Carrots; peeled and cut in 1/2 inch (1.75 cm) dice|
|14½ ounce||No-salt-added diced tomatoes in juice|
|1 pounds||1% tofu; cut in 1 inch (2.5-cm) cubes|
|12 \N||Kalamata olives; halved and pitted|
|2 teaspoons||Capers; (heaping)|
|1 cup||Low sodium vegetable stock; (see recipe)|
|2 \N||Bay leaves|
|¼ teaspoon||Ground red pepper; (cayenne pepper)|
|¼ teaspoon||Ground allspice|
|2 cups||Thickly sliced mushrooms|
|1 cup||Frozen petit peas|
|1 teaspoon||Arrowroot mixed with|
|2 teaspoons||De-alcoholized red wine; (slurry)|
1. Put the oil in a large high-sided skillet over medium-high heat. Fry the onion for 2 minutes or until it starts to wilt and color. Add the garlic and tomato. Reduce the heat to medium and stir until the tomato paste darkens, about 2½ minutes.
2. Deglaze the pan with the wine, scraping up the flavorful bits from the bottom. Add the potatoes, carrots, tomatoes, tofu, olives, capers, and vegetable stock. Stir in the bay leaves, cayenne, allspice, and salt. Bring to a boil, turn down the heat and simmer for 20 minutes. Add the mushrooms and cook 5 minutes more.
3. Stir in the peas and arrowroot slurry and heat until thickened. Ladle into hot bowls and serve with a slice of Rustic French Bread (see recipe).
NOTES : Capers seem to come in bottles with openings too narrow to get a measuring spoon into. What I do is pour the whole bottle into a measuring cup, take out what I need, then pour the rest back. This way I don't lose the brine which keeps capers from going off.
Recipe by: Copyright =AC 1996 by Kerr Corporation Posted to MM-Recipes Digest V4 #8 by Robert-Miles@... on Feb 23, 99, converted by MM_Buster v2.0l.