This is a very cozy winter vegetable stew. A real comfort food for maximum health…

Ingredients:

• 1 package extra firm tofu
• 1 medium turnip
• 1 large baking potato
• 1 broccoli floret chopped
• 2 portabello mushroom caps
• 1 red pepper
• 1 medium onion
• 1 32 oz container of vegetable broth
• 1 cup chopped cabbage
• 1 half cup chopped collard greens
• 3 cloves garlic
• 1 teaspoon herbs d’ provence (or basil)
• 1 can soybeans, or one cup fresh or soaked dry
• 3 tablespoons olive oil
• 1/2 teaspoon arrowroot (to thicken)
• Salt and pepper to taste

Directions:

1. Saute onion, and collard greens, in olive oil, until soft, about 5 minutes.
2. Add all other ingredients, except vegetable broth, potato, tofu and soybeans, and cook over medium heat for 10 minutes, stirring every minute or so.
3. Add the rest of the ingredients: potato, tofu, broth and arrowroot and bring to boil, cover and cook 30 minutes on low.
4. Salt and pepper to taste.