Cornish Under Roasted Potatoes
INGREDIENTS:
3 oz Olive oil 3 1/4 oz Lemon juice
7 oz Onion, chopped 4 tb Honey
10 1/2 oz Cabbage,chopped 3 1/4 oz Orange juice
10 1/2 oz Tomatoes, chopped 1 oz Tofu balls
1 pt Water
3 oz Olive oil 3 1/4 oz Lemon juice
7 oz Onion, chopped 4 tb Honey
10 1/2 oz Cabbage,chopped 3 1/4 oz Orange juice
10 1/2 oz Tomatoes, chopped 1 oz Tofu balls
1 pt Water
Heat oil & saute onions till translucent. Add cabbage & saute 5 minutes more. Add tomatoes, water, lemon juice, honey & simmer for 15 to 20 minutes. Season with salt & pepper & remove from heat. Pour soup into food processor & puree to a smooth consistency. Refrigerate for 6 to 8 hours. Before serving, blend soup with orange juice. Place tofu balls in a dish & pour soup over the top. Garnish with julienned cabbage & chervil leaves.
"Vegetarian Times Cookbook"
"Vegetarian Times Cookbook"