Vegetarian & Vegan Recipes

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

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. Cut the bread into 1/2" slices, brush w/olive oil and toast or broil until browned.
5. In bowl, combine tomatoes, onion, garlic and mix.
6. In a small bowl, combine the vinegar, olive oil and basil. Add to the tomato mixture and toss together well.
7. Take the toasted bread out of the oven and spoon 1 tablespoon or so on each piece of toast.
8. Salt and pepper to taste.