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Recipes : Tofu-Carrot Cacciatore
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From: MSN NicknameTipsyCad147  (Original Message)Sent: 7/27/2007 1:13 PM

Tofu-Carrot Cacciatore

Serves 6

Tomatoes and carrots grow better when planted side-by-side in the garden‹and they taste great together too.

2 Tbs. olive oil
2 medium-size onions, coarsely chopped (about 2 cups)
1 large green pepper, cut into 1 1/2-inch strips
3 large cloves garlic, minced (1 Tbs.)
1 28-oz. can diced tomatoes
2 8-oz. bags baby carrots, halved diagonally
1 8-oz. pkg. Italian-flavored baked tofu, cut into cubes
1 Tbs. rubbed dried sage
1 bay leaf
12 oz. linguine or other pasta

  1. Heat olive oil in large pot over medium heat. Add onions and pepper, and cook 5 to 7 minutes, or until softened, stirring often. Add garlic and cook 1 minute more, or until fragrant.
  2. Stir in tomatoes, carrots, tofu, sage and bay leaf. Season with salt and pepper. Cover, reduce heat to medium-low and simmer about 1 hour, or until carrots are tender. Remove bay leaf.
  3. After cacciatore has simmered about 45 minutes, cook pasta according to package directions. Serve cacciatore over pasta.

PER SERVING:
211 Calories
12g Protein
8g Total Fat (1G Saturated Fat)
21g Carbohydrates
512mg Sodium
5g Fiber
11g Sugars

recipes@vegetariantimes.com



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