Title: Tofu Stew with Sweet Potatoes
Categories: Vegetarian, Vegan, Main dish, Ornish
Yield: 6 Servings

2 c Vegetable stock
2 c Sweet potatoes; cut into
-1/2" diamond shapes
1 c Onions; chopped
1/2 c Celery; chopped
1/2 c Button mushrooms; quartered
1/2 c Parsnips; cut into 1/2-inch
-diamond shapes
1/2 c Carrots; sliced
1 ts Gingerroot, fresh; minced
1/2 c Yellow squash; sliced 1/4"
-thick
1/2 c Zucchini; sliced 1/4" thick
12 oz Tofu; pressed and cubed
Salt and pepper
Szechuan peppercorns
4 Green onions; chopped

In a large saucepan, combine the stock, sweet potatoes, onions, celery,
mushrooms, turnips, parsnips, carrots, soy sauce, mirin, sake, garlic and
ginger. Bring to a boil.Reduce the heat and simmer for 25 minutes.

Add the zucchini and yellow squash. Simmer for an additional 5 minutes.
Add the tofu and simmer 5 minutes more. Season to taste with the pepper,
Szechuan peppercorns, and salt. Garnish with chopped green onions and
serve.

Serving size= 1 1/2 cups 232 calories 3.6 g fat 0 mg chol 1,589 mg sod

Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini