Recipe - Potato-Fennel Stew With Tofu

2 teaspoon Extravirgin olive oil
1 md Onion; chopped
1 lg Fennel bulb
Tough core removed; chopped
(include leafy fronds; 8
cups)
1 lg Leek
White part plus 1 inch of
green
Rinsed well and chopped
One fourth cup Minced fresh parsley
2 tablespoon Minced fresh rosemary
2 teaspoon Fennel seeds
2 tablespoon Balsamic vinegar
2 Jarred roasted red bell
peppers
Cut into 1 x 1/4inch strips
2 One half cup Canned chopped tomatoes
2 pound Extrafirm tofu
Well drained and cubed
1 cup Cooked or canned cannellini
beans
(drained and rinsed if
canned)
1 cup Cooked or canned chickpeas
(drained and rinsed if
canned)
1/8 teaspoon Powdered saffron
2 cup Vegetable broth
1 pound Tiny new potatoes; halved if
necessary
Salt and freshly ground
black pepper

6 SERVINGS DAIRYFREE

This savory stew makes a complete meal all by itself. You can freeze it for
up to four months.

In large Dutch oven, heat oil over mediumhigh heat. Stir in onion, fennel,
leek, parsley, rosemary and fennel seeds. Reduce heat to medium and cook,
stirring often, until vegetables are very tender, about 10 minutes. Add
vinegar and stir until mostly evaporated, about 2 minutes.

Stir in peppers and tomatoes. Cook until thickened, stirring occasionally,
about 7 minutes. Stir in tofu, beans and chickpeas.

Dissolve saffron in broth and add to tofu mixture. Add potatoes, stirring
gently to avoid breaking tofu. Bring to a boil. Reduce heat to mediumlow,
cover and simmer, stirring occasionally, until stew is thickened and
potatoes are tender, about 50 minutes. Season with salt and pepper and
serve hot.

PER SERVING: 477 CAL.; 34G PROT.; 16G TOTAL FAT 12G SAT. FAT); 59G CARB.; 0
CHOL.; 106MG SOD.; 12G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 56

Converted by MM_Buster v2.0l.