Ornish - Steamed Fresh Vegetables and Tofu with Soba Noodles

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Recipe for Misoyaki Sauce will follow-

 

 

* Exported from MasterCook *

 

Steamed Fresh Vegetables and Tofu with Soba Noodles

 

Recipe By :Mollie Katzen

Serving Size : 14 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large bunch broccoli (about 1 1/2 lbs)

2 large carrots

1 medium red or yellow onion

1 small head cauliflower

12 to 15 large mushrooms

3/4 pound firm tofu

8 ounces uncooked soba noodles

1 cup Misoyaki Sauce

 

Fill a medium-large saucepan wiith water and bring to a boil. Place a vegetable

steamer over water in another saucepan and bring this to a boil also.

 

Cut off 3 inches from the base of the broccoli stalks and discard. Shave off

the tough outer skin from the remainder of the stalks, and cut the broccoli into

approximately 2-inch spears. Set aside.

 

Peel or scrub the carrots and cut into diagonal slices about 1/4 inch thick.

Set aside.

 

Cut the onion into 1-inch chunks, and break the cauliflower into1-inch florets.

Set aside in separate bowls.

 

Clean the mushrooms and trim off the bottoms of the stems. Quarter the

mushrooms and set aside.

 

Cut the tofu into 1-inch cubes.

 

Arrange the vegetables in the steamer over the boiling water and cover. Cook

over medium heat for 3 to 4 minutes. Then add the soba noodles to the boiling

water in the other saucepan, partially cover, and turn the heat to medium.

 

The vegetables and the soba noodles should be done at about the same time, in

about 6 to 8 minutes. Drain the noodles in a colander over the sink, and

transfer to a bowl. Add about 1/2 cup Misoyaki Sauce and mix well. Remove the

vegetables from the steamer, either by lifting the entire basketful out from the

saucepan or by picking the vegetables out with tongs.

 

Serve the vegetables on top of the lightly sauced noodles. Ladle additional

sauce all over the vegetables.

 

Source:

" Dr. Dean Ornish's Program for Reversing Heart Disease "

Copyright:

" 1990, 1996 by Dean Ornish M.D. "

Yield:

" 14 cups "

 

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Per serving: 29 Calories (kcal); 1g Total Fat; (33% calories from fat); 3g

Protein; 3g Carbohydrate; 0mg Cholesterol; 8mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0