Baked Macaroni & Tofu
INGREDIENTS:
4 c Varietal non-sparkling white 3 c Peeled onions, cut into 1.5"
-or pink grape juice -wedges
3 c Unpeeled yams cut into 1.5" 2 c Water
-chunks 3 c Celery, cut into 1.5" slices
3 c Unpeeled carrots, cut into 1/3 c Water
-1.5" slices 5 tb Arrowroot
3 c Unpeeled parsnips, cut into 1/4 c Fresh parsley, minced
-1.5" slices
4 c Varietal non-sparkling white 3 c Peeled onions, cut into 1.5"
-or pink grape juice -wedges
3 c Unpeeled yams cut into 1.5" 2 c Water
-chunks 3 c Celery, cut into 1.5" slices
3 c Unpeeled carrots, cut into 1/3 c Water
-1.5" slices 5 tb Arrowroot
3 c Unpeeled parsnips, cut into 1/4 c Fresh parsley, minced
-1.5" slices
Preheat oven to 450 degrees.
Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes.
Add the celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove and bring to a boil.
Mix the 1/3 cup water and arrowroot together until smooth. Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat.
Garnish with 1/4 cup fresh parsley, minced.
Yield: 6-8 servings
Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0 chol
Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes.
Add the celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove and bring to a boil.
Mix the 1/3 cup water and arrowroot together until smooth. Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat.
Garnish with 1/4 cup fresh parsley, minced.
Yield: 6-8 servings
Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0 chol