1 cup of beans – garbanzo, white or northern
3 stalks organic celery
1 large onion
4 cloves of garlic
2-3 leeks
1 squash or zucchini or both
1 tomato
1 large carrot cut in pieces
6 cups of water
chop onion and garlic in a fine dice
quarter tomato and chop other veggies into big pieces. salt, pepper, mrs. dash is favorite or add some parsley or parsnips and any other favorite vegetable. simmer for 6-8 hours on low heat.
strain everything but remaining broth. let cool and freeze in containers to use whenever you need extra delicious flavor
Stuffed Tofu Triangles with Carrot/Curry sauce over Angel Hair Pasta
Directions:
Begin by slicing tofu block in thick slices. Then slice into triangles and
Make a slit partly into triangle. Marinate in wine, Usucuchi,(refined soy sauce)(see sources)3-4 cloves of minced garlic and a little olive oil for 30 minutes to an hour. The longer you allow infusion the better the tofu will taste!
While Tofu is marinating, peel and slice 8 -10 organic carrots and cook till very soft. Puree in a food processor. Reserve some of the water carrots were cooked in and add to food processor. Add 1 tbsp. mild curry. Add 1cup of veggie broth, preferably home made. Simmer. (See recipe that follows).
Stuffing for Tofu: chop into fine dice one onion, 2 cloves of minced garlic, 1 medium fennel bulb sliced thinly and 1 lb of mixed wild mushrooms such
as Shitakes, Maitakes, Oyster mushrooms or King Enoki’s. Slice and sauté mushroons adding ¼ c. of dry white wine or sherry and some Mrs. Dash. Put in bowl and set aside.
Preheat oven to 350o. Use pan spray to coat bottom of roasting pan and add marinated tofu. Pour marinade over tofu and sprinkle nutritional yeast generously. Roast for 15-20 minutes, depending on your oven. Take mushroom mix and fill slit you have made into triangles. After you have
cooked your pasta till Al Dente place tofu triangles over pasta and top with
hot carrot/curry sauce! DELICIOUS!
Sources : Shebobah@aol.com at BLUE BUDDAH Exotic Foods for Usucuchi or mushrooms. Whole Foods or your organic health food store or Fresh Market for mushrooms (and here in Florida, Publix sells a nice mix of exotic mushrooms in the produce section)
Making your own Veggie Broth. I make a nice sized soup pot of stock and freeze in small containers or zip lock bags so I always have it on hand.
3 stalks of Organic Celery, finely chopped
1 large onion finely chopped
1 tomato rough chopped
2 peeled and chopped carrots
One medium zuchinni
One or two yellow squash
Salt, pepper to taste, a handful of parsley, chopped
My good friend Mrs. Dash (a tbsp.)
1 cup of washed garbanzo beans
½ tsp. cumin
Simmer for several hours until garbanzos are soft ( the flip side is now you
Can make hummus from scratch with these garbanzos!) strain, reserve broth
