Vegetable Sauté

Vegetable Sauté

Vegetarian Times Issue: July 1, 2001

Try using a variety of fresh herbs in this colorful, tasty dish.

Meal Plan: BAKED MARINATED TOFU AND SOME CRUSTY WHOLE WHEAT BREAD ARE ALL YOU WILL NEED TO MAKE A FULL MEAL.

4 Servings

Ingredient List:

8 oz. baby Yukon gold or small new potatoes
16 baby carrots
1 lb. thin asparagus, trimmed and cut into 1 1⁄2-inch pieces (3 cups)
4 oz. sugar snap peas, strings removed
8 small radishes, trimmed and halved lengthwise
3 Tbs. olive oil
4 scallions (white and light green parts), cut into 1-inch pieces
10-oz. box frozen fava beans or baby lima beans, thawed
2⁄3 cup low-sodium vegetable broth
1⁄4 cup chopped fresh flat-leaf parsley
1 Tbs. fresh lemon juice (optional)
1 1⁄2 tsp. chopped fresh tarragon

Directions:
In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain and cool. Cut potatoes into quarters.

Meanwhile, in large saucepan, bring 6 cups lightly salted water to a boil. Add carrots and cook for 2 minutes; add asparagus and snap peas and cook for 2 minutes; add radishes and cook for 1 minute. Drain and rinse under cold water until cool.

In wide saucepan or deep skillet, heat oil over medium heat. Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil. Pour in broth and bring to a simmer. Stir in parsley, lemon juice, tarragon and salt and freshly ground pepper to taste. Let stand for several minutes. Serve warm.

Nutritional Information:
Per Serving: Calories: 290, Protein: 10g, Total fat: 10g, Saturated fat: 2g, Carbs: 38g, Cholesterol: mg, Sodium: 393mg, Fiber: 9g, Sugars: g

FRIED RICE RECIPE

FRIED RICE RECIPE - from the Yoga Body Diet

◦Pineapple coconut fried rice
◦1 pack extra firm tofu (or chicken)
◦2 cups short-grain brown rice
◦1 TBS EVOO (extra virgin olive oil)
◦1 (1″) piece ginger chopped
◦3 garlic cloves
◦2 cups snow peas, cut into thirds
◦2 celery stalks, chopped
◦2 cups green cabbage, sliced
◦1/2 tsp salt
◦1 cup chopped pineapple
◦1/2 cup toasted unsweetened coconut
◦1/2 cup fresh cilantro

Drain tofu for 30 minutes while cooking rice. Dice and set aside (same for chicken.)
Heat oil in large skillet. Add ginger, peas, celery and cabbage and cook, stirring constantly, 5 minutes, until the mixture if fragrant. Add cooked rice, cook 4 more minutes until veggies soften. Sprinkle with salt. Stir in tofu, pineapple, coconut and cilantro. EAT!