Yield: 6 servings
|10 ounces||Fresh mushrooms|
|Salt & ground black pepper|
|2 tablespoons||Canola oil|
|1 medium||Onion, finely chopped (1 c)|
|1 large||Shallot, finely minced|
|...(about 1-1/2 tb)|
|2||Heaping tablespoons flour|
|1 cup||Hard cider or apple juice|
|...(see end note)|
|½ cup||Dijon mustard|
|1 tablespoon||Ground coriander|
|16 ounces||Firm tofu, pressed and cut|
|...into 3/4-inch cubes|
|2 mediums||Kohlrabi, peeled and cut|
|...into 1/2-inch cubes|
|...(about 1-1/2 cups)|
|1||Bosc pear, peeled, cored,|
|...and cut into 3/4-inch|
|...pieces (about 1 cup)|
1. Clean mushrooms, trim stem ends, quarter them, and put in pan with 1 tablespoon water, plus thyme, and salt and pepper to taste. Cover and simmer for 20 minutes.
2. Meanwhile, in a large, deep saucepan, heat oil over medium heat; add onion and shallot; and cook, stirring occasionally, until onions are soft, about 5 minutes. Add flour, stir to coat onions; cook 3 to 4 minutes, stirring constantly so flour does not color.
3. Stir in ¼ cup of cider, scraping pot with wooden spoon to loosen and dissolve flour; mixture will thicken. Add remaining cider, stir to make thickened sauce.
4. Mix mustard and coriander into sauce. Add tofu and kohlrabi; simmer gently, partially covered, over medium-low heat 15 minutes, stirring occasionally.
5. Add pear and mushrooms; simmer until pears are tender, 10 to 15 minutes longer. Adjust seasonings. Serve over rice.
NOTE: Hard cider can be found in liquor stores. It has a drier flavor than apple juice. Save what you don't pour into the pot to drink; it's delicious served chilled.
*Natural Health Magazine, Jan/Feb 1995 Submitted By JANIE YOUNG On 02-07-95