Archives for Cuisine category
Tofu Egg Salad
12 ounces tofu, firm drained very well
1/4 cup chopped onion
1/4 cup chopped celery
3 tablespoons dill pickle – chopped
1 tablespoon yellow mustard
2 tablespoons mayonnaise
2 tablespoons capers – drained
Salt and pepper, to taste
A few drops of soy sauce
Tabasco sauce (optional)
Ingredients
2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained
1 Tbsp olive oil
1/2 large yellow onion, chopped
1 Tbsp chopped fresh thyme
2 garlic cloves, minced
1/8 head of green cabbage, cut into 1/2 inch pieces
1 cups chopped fresh tomatoes
2 celery stalks, cut into 1/2 inch pieces
1 1/2 carrots, cut into 1/2 inch pieces
5 cups (or more) vegetable stock or canned vegetable broth
1 medium potato, cut into 1/2 inch pieces
1/4 cup chopped fresh basil
1/4 head of red cabbage, cut into 1/2 inch pieces
2 zucchini or summer squash, cut into 1/2 inch pieces
2 teaspoons salt
1/2 cup grated Parmesan cheese
Tabasco sauce (optional)
Nutrition Information:
Calories: 70
Protein: 4g
Carbs: 13 g
Fat: 1 g
Saturated Fat: 0 g
Sodium: 280 mg
Fiber: 4 g
