Recipe - Vegetarian Swiss Steak

2 tablespoon Sesame oil or canola oil
1 One half cup Sliced fresh mushrooms
1 cup Sliced onion
1 cup Diced green bell pepper
2 tablespoon Minced garlic
1 tablespoon Chopped fresh basil
One fourth cup Dark barley miso; dissolved
in
One fourth cup Water
2 cup Tomato puree
1 cup Water
One fourth teaspoon Black pepper
4 Tomatoes; blanched, peeled,
seeded and chopped
(optional)
2 tablespoon Tamari
4 Pieces firm tofu; 2 ounces
each
One fourth cup Sesame oil

Note: You may substitute .33 cup soy sauce (don't add water) for the
barley miso, and seitan for the tofu

Heat the 2 tablespoons of sesame or canola oil in a medium saucepan.

Saute the mushrooms, onion, bell pepper and garlic with the basil for 58
min. Stir in the dissolved miso. Add the tomato puree, water,black pepper
and optional tomatoes. Simmer for 5 min.

Pour the tamari evenly over the tofu. Marinate about 10 min. Heat the
0.25 cup sesame oil in a skillet. Saute the tofu on both sides until
golden brown, 23 min.

Put a bit of the sauce in a baking dish 8 inches square. Put the tofu on
the top; cover with the rest of the sauce. Cover the dish. Bake at 350
degrees for 2025 min. Serve with mashed potatoes and a green vegetable or
over noodles.

Note: This recipe, developed by Ron Pickarski, was given to me in a
newspaper clipping by a coworker. Rather than tofu, I used seitan that I
had bought in the produce section of the grocery store. It is a relatively
quick meal to put together that even my carnivorous roommate enjoys. As
this is one of only two recipes using seitan that I have, I should
appreciate anyone sharing others that they may have.
:)

KATHLEEN.G.KIDD@DARTMOUTH.EDU

(KATHLEEN G. KIDD)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.