Guest guest Posted June 6, 2000 Report Share Posted June 6, 2000 I'll send the recipe for stock called for in the recipe- * Exported from MasterCook * Peanut Soup with Rice and Scallions Recipe By :This Can't Be TOFU! - Deborah Madison Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons roasted peanut or vegetable oil 2 large onions -- diced 2 large bell peppers, 1 red and 1 green -- diced into 1/2-inch chunks 2 teaspoons chopped ginger 2 sweet potatoes -- peeled and cut into 1-inch chunks 3 large garlic cloves -- finely chopped salt and freshly ground black pepper 1/4 teaspoon cayenne pepper or red pepper flakes, or more to taste 2 cups crushed tomatoes in sauce 5 cups water or Basic Vegetable Stock 3/4 cup peanut butter 1 box or 1/2 carton tofu, preferably soft 2 cups cooked rice 1 cup sliced scallions, including the firm greens Instead of white cubes of tofu bobbing in this African-style, soup where they look decidedly odd, I puree the the tofu with a portion of the finished soup until everything is smooth. The tofu is there, but it doesn't intrude. And this is a method you can use with virtually any pureed soup. If you wish, you can puree the entire soup, or leave it textured, with bits of sweet potatoes and peppers. Warm the oil in a wide soup pot set over high heat. Add the onions, bell peppers, ginger, and sweet potatoes, and saute, stirring frequently, until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes. Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne, to taste, and cook a few minutes longer. Add the tomatoes and scrape the pot to lift up any brown bits from the bottom. Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes. Add the peanut butter and cookk, stirring, until it has dissolvedRemove 2 cups of the soup and puree with the tofu until perfectly smooth. Return this mixture to the soup. (If you wish, puree the entire soup.) Taste for salt and for the heat level, adding more cayenne if desired. Serve with 1/3 cup rice mounded in each bowl and plenty of scallions scattered over the top. - - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 17g Total Fat; (43% calories from fat); 11g Protein; 38g Carbohydrate; 0mg Cholesterol; 159mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2000 Report Share Posted June 6, 2000 I agree, most of the recipes have not been vegan. > > Ellen C. [sMTP:ellencr] > Monday, June 05, 2000 9:03 PM > veg-recipes > This Can't Be Tofu! > > I was excited when I saw these recipe titles, but I was quite > disappointed they aren't vegan. The only substitute I know for sour > cream is made from tofu, and I don't think a tofu substitue in a tofu > based cream would be a very good idea. :-) > > Horseradish Cream > Mustard Cream > > > * Exported from MasterCook Mac * > > Horseradish Cream > > Recipe By : This Can't Be Tofu! Deborah Madison, p54 > Serving Size : 1 Preparation Time :0:00 > Categories : Vegetarian Condiments & Seasoning > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1/2 cup silken tofu -- drained > - or soft tofu > 1/4 cup sour cream > 1/4 cup prepared horseradish > 2 tablespoons white wine vinegar > salt > > Makes about 1 cup. > > Puree the tofu in a small food processor with the sour cream until > perfectly smooth, scraping down the sides once or twice as necessary. > Scrape into a bowl, stir in the horseradish, vinegar, and salt to > taste. > > - - - - - - - - - - - - - - - - - - > > > Per serving (excluding unknown items): 150 Calories; 12g Fat (69% > calories from fat); 3g Protein; 10g Carbohydrate; 26mg Cholesterol; > 89mg Sodium > Food Exchanges: 2 1/2 Fat; 1/2 Other Carbohydrates > > NOTES : If you prefer, you can use all tofu in this and the next > recipe, and omit the sour cream. > > _____ > > > * Exported from MasterCook Mac * > > Mustard Cream > > Recipe By : This Can't Be Tofu! Deborah Madison, p54 > Serving Size : 1 Preparation Time :0:00 > Categories : Soyfoods Vegetarian > Condiments & Seasoning > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 3/4 cup silken tofu -- drained > - or soft tofu > 1/4 cup sour cream > 4 teaspoons mustard -- or more to taste > 1 small shallot -- finely diced > - or white onion > salt and pepper > > Puree the tofu and sour cream until smooth, then stir in the mustard > and shallot, and season with salt and pepper to taste. > > - - - - - - - - - - - - - - - - - - > > > Per serving (excluding unknown items): 157 Calories; 13g Fat (72% > calories from fat); 3g Protein; 8g Carbohydrate; 26mg Cholesterol; > 284mg Sodium > Food Exchanges: 1 Vegetable; 2 1/2 Fat > > NOTES : The character of this sauce depends mainly on the mustard you > use, from scary ballpark mustard to grainy German to smooth Dijon, or > a sweet honey mustard. Use your favorite. > > _____ > > > ------ > Everyday Is Kid's Day > Dad Only Has One > Click Here To Make It Special > http://click./1/5038/7/_/114309/_/960253426/ > ------ > > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through ONElist site: > OR Un via e-mail: Veg-Recipes- > Calendar: http:///calendar/Veg-Recipes > Links: http:///links/Veg-Recipes > ********************************************************************** Quote Link to comment Share on other sites More sharing options...
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