Chocolate Carrot Cake
INGREDIENTS:
1 tb Sesame oil 1 1/2 c Mushrooms, chopped
2 ea Celery stalks, sliced 3/4 c Snow peas
1 md Carrot, sliced 1 c Mung bean sprouts
2 ea Garlic cloves, minced 2 tb Dry sherry
1 c Vermicelli 1 tb Rice or white vinegar
1 md Turnip, diced 2 ea Tofu cakes, diced
2 bn Scallions, chopped 4 tb Miso
1 tb Sesame oil 1 1/2 c Mushrooms, chopped
2 ea Celery stalks, sliced 3/4 c Snow peas
1 md Carrot, sliced 1 c Mung bean sprouts
2 ea Garlic cloves, minced 2 tb Dry sherry
1 c Vermicelli 1 tb Rice or white vinegar
1 md Turnip, diced 2 ea Tofu cakes, diced
2 bn Scallions, chopped 4 tb Miso
Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente. Drain & set aside.
Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat.
Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately.
Nava Atlas, "Vegetariana"
Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat.
Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately.
Nava Atlas, "Vegetariana"