Five-Spice Pork & Potatoes
INGREDIENTS:
30 oz Kidney beans, cooked 1 ea Bay leaf
1 ea Onion, chopped 1/4 ts Black pepper
1 ea Green bell pepper, diced 1 tb Tamari
2 ea Garlic cloves, minced 1 c Vegetable broth
2 tb Safflower oil 3 tb Parsley, chopped
1 lb Firm tofu, drained & cubed 1/2 c Wheat germ, toasted
4 ts Thyme, chopped
30 oz Kidney beans, cooked 1 ea Bay leaf
1 ea Onion, chopped 1/4 ts Black pepper
1 ea Green bell pepper, diced 1 tb Tamari
2 ea Garlic cloves, minced 1 c Vegetable broth
2 tb Safflower oil 3 tb Parsley, chopped
1 lb Firm tofu, drained & cubed 1/2 c Wheat germ, toasted
4 ts Thyme, chopped
Preheat oven to 300F. Set aside cooked beans.
Saute onion, bell pepper & garlic in oil in a large skillet until soft, about 4 minutes. Add tofu & saute briefly for 2 minutes. Add thyme, bay leaf, black pepper & tamari. Saute for 3 minutes. Stir in beans & stock.
Pour into a 1 quart casserole dish. Sprinkle with parsley & 1/4 c of wheatgerm. Bake for 45 minutes. Remove from oven, stir gently & sprinkle with remaining wheatgerm. Return to oven & bake until the topping is crisp, about 30 minutes. Serve piping hot.
"Vegetarian
Saute onion, bell pepper & garlic in oil in a large skillet until soft, about 4 minutes. Add tofu & saute briefly for 2 minutes. Add thyme, bay leaf, black pepper & tamari. Saute for 3 minutes. Stir in beans & stock.
Pour into a 1 quart casserole dish. Sprinkle with parsley & 1/4 c of wheatgerm. Bake for 45 minutes. Remove from oven, stir gently & sprinkle with remaining wheatgerm. Return to oven & bake until the topping is crisp, about 30 minutes. Serve piping hot.
"Vegetarian