Seasons roast summer veg in sauce

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Roast Summer Vegetables in a Tofu and Horseradish Sauce

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 6 Preparation Time :0:00

Categories : 2send Summer

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium aubergine or eggplant; trimmed -- cut into wedges

1 pound broccoli; trimmed -- frozen into florets

salt

1 cup water

1 teaspoon vegetable bouillon

1 fennel bulb -- trimmed, sliced

1 medium cauliflower; trimmed -- broken into florets

1 red bell pepper -- deseeded, chopped into wedges

2/3 cup olive oil

SAUCE:

9 ounces plain firm tofu -- mashed

2 tablespoons finely grated wild horseradish

1 cup water

1 teaspoon white miso

1/4 cup sunflower oil

salt

 

1. Place the aubergine or eggplant in a bowl lined with kitchen paper, sprinkle

over a little salt and leave to sit for 15 minutes. Then rinse.

 

2. Combine the water and the vegetable bouillon and pour into a large casserole

or lasagne dish. Place the vegetables, including the aubergine or eggplant,

inside the dish, brushing them all over with olive oil. Sprinkle on a little

more salt, cover with foil and bake in a preheated oven at 400F for 50 minutes.

Finally remove the foil and leave to roast for a further 5 minutes, taking care

not to let the vegetables burn.

 

3. To prepare the sauce, blend half of the tofu with the horseradish, water,

miso and oil together in a blender. Add the remaining tofu and the salt and

blend until smooth. Serve with the roasted vegetables.

 

TIP - break the broccoli and cauliflower into medium sized florets

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" Recipes for Summer "

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Per Serving (excluding unknown items): 384 Calories; 36g Fat (79.6% calories

from fat); 7g Protein; 14g Carbohydrate; 6g Dietary Fiber; trace Cholesterol;

92mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 7 Fat;

0 Other Carbohydrates.

 

NOTES : A novel way to cook summer vegetables. The cauliflower and broccoli

should remain slightly crisp.

 

Nutr. Assoc. : 3234 206 0 0 5451 0 268 0 0 0 5290 734 0 0 0 0