Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Vegetable stock |
2 cups | Sweet potatoes; cut into 1/2\" diamond shapes |
1 cup | Onions; chopped |
½ cup | Celery; chopped |
½ cup | Button mushrooms; quartered |
½ cup | Parsnips; cut into 1/2-inch diamond shapes |
½ cup | Carrots; sliced |
1 teaspoon | Gingerroot, fresh; minced |
½ cup | Yellow squash; sliced 1/4\" thick |
½ cup | Zucchini; sliced 1/4\" thick |
12 ounces | Tofu; pressed and cubed |
\N \N | Salt and pepper |
\N \N | Szechuan peppercorns |
4 \N | Green onions; chopped |
In a large saucepan, combine the stock, sweet potatoes, onions, celery, mushrooms, turnips, parsnips, carrots, soy sauce, mirin, sake, garlic and ginger. Bring to a boil.Reduce the heat and simmer for 25 minutes.
Add the zucchini and yellow squash. Simmer for an additional 5 minutes. Add the tofu and simmer 5 minutes more. Season to taste with the pepper, Szechuan peppercorns, and salt. Garnish with chopped green onions and serve.
Serving size= 1½ cups 232 calories 3⅗ g fat 0 mg chol 1,589 mg sod
Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE