Abensur: roasted vegs with mango; tofu

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Roasted Winter Vegetables - Basic Recipe

 

Recipe By :Nadine Abensur

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

4 tablespoons olive oil -- (4-6 tablespoons)

1 tablespoon tamari or soy sauce

2 tablespoons tamarind paste -- (2-3 tablespoons)

1 butternut squash -- 8 long sections

2 sweet potatoes -- cut into chucks or thick slices

12 chestnut mushrooms

12 new potatoes -- left whole

3 medium zucchini -- cut into chunks

3 medium carrots -- cut into chunks

12 shallots

or 2 or 3 red onions, cut into quarters

1/2 small green cabbage -- cut into chunks

1 small mango; peeled -- cut into 1.5-inch chunks

8 cloves garlic -- left whole

1 dash tabasco

salt and black pepper -- freshly ground

FOR MARINATING THE TOFU:

250 grams firm tofu -- cut into 16 cubes

2 tablespoons tamari or soy sauce

60 milliliters red wine or a little brandy

1 whole garlic clove -- peeled and sliced

 

TOFU: If you have time, marinate the tofu one day in advance. Place the tofu in

a bowl with the 2 tbsp tamari or soy sauce, the red wine or brandy, the garlic

and enough water to cover. Place in the fridge for a day. If you're like most of

us -- too busy -- don't despair. Just marinate the tofu for the length of time

it takes you to prepare the vegetables.

 

VEGETABLES: Combine the olive oil, the tamari, some of the marinating liquid if

you want to (depending on how salty or strong you like it), salt, pepper and

half the tamarind paste.

 

Stir this into the prepared vegetables together with the Tabasco.

 

Tip all the vegetables, the mango and the garlic into a roasting pan and roast

for 40-45 minutes or until tender, browned and crisp. You don't need to add the

tofu until the vegetables are half done or it may go a little too chewy for your

liking -- though some people like it this way.

 

At the end, stir in the rest of the tamarind. A bowl of steaming broccoli with

butter or olive oil and some toasted nuts or seeds is a good accompaniment.

 

TIP - mushrooms: They will shrivel but their flavor becomes very intense. TIP -

No need to peel squash or potatoes.

 

Source:

" Green giants by Nadine Abensur at www.ivillage.co.uk/ "

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Per Serving (excluding unknown items): 528 Calories; 12g Fat (18.8% calories

from fat); 14g Protein; 100g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol;

54mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 2 Fat.

 

NOTES : This delicious roast of winter vegetables uses no less than 8 different

types but you could use as many or as few as you wish and change the proportions

according to your taste, your budget or what happens to be in your fridge. The

important thing is to leave them a good 40 minutes in a blistering hot oven --

remember, this can be your down time. Once they're in you can pretty much forget

about them until they are ready. If you can't trust the temperature of your

oven, take a peek once in a while and turn the tray around if necessary. This

dish contains loads of carbs, fibre, vitamins and protein.

 

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

 

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