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seasons: tofu beans quinoa salad

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mangetout (eat it all) are edible pea pods (chinese flat or sugar snap;

flageolets pods are edible too)

 

 

 

 

* Exported from MasterCook *

 

Tofu, Runner Bean and Quinoa Salad

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 6 Preparation Time :0:00

Categories : 2send Autumn

 

Amount Measure Ingredient -- Preparation Method

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

7 ounces quinoa

1/4 teaspoon vegetarian bouillon

7 ounces runner beans -- trimmed, finely chopped

4 tablespoons untoasted sesame oil -- or more

7 ounces leeks -- trimmed, chopped

1 clove -- peeled, crushed

7 ounces marinated or smoked tofu -- cubed

2 tomatoes -- chopped

4 ounces chicory -- finely shredded

1 teaspoon tamari soy sauce

1 teaspoon tabasco sauce

1 teaspoon lemon juice

1/2 teaspoon toasted sesame oil

 

1. Wash the quinoa well and simmer with the vegetable bouillon in twice the

volume of boiling water for 12 to 15 minutes or until all the liquid has been

absorbed and the grain is soft. Set aside.

 

2. In a separate saucepan, steam the runner beans for 10 minutes and set aside.

Then put the untoasted sesame oil into another pan and saute the leeks, garlic

and tofu, stirring frequently, until the leeks are cooked.

 

3. Finally, place the cooked contents from all three saucepans into a bowl, add

the tomatoes, chicory, tamari, tabasco, lemon juice and toasted sesame oil and

mix.

 

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

 

Source:

" RECIPES FOR AUTUMN "

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

 

Per Serving (excluding unknown items): 268 Calories; 13g Fat (43.2% calories

from fat); 9g Protein; 31g Carbohydrate; 5g Dietary Fiber; trace Cholesterol;

90mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 3568 1356 0 0 5290 0 0 0 0 0 0

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