Eegor
05-22-2006, 11:45 PM
Recipe Creamy bell pepper corn chowder
2 large green bell peppers1/2 tsp garlic1 large onion2 tsp. Italian seasonings1 T olive or canola oil1/2 tsp. rosemary2 cloves1 bay leaf1 can vegetable stock1 can diced tomatoes12 oz. soft, silken tofu2.5 cups frozen corn kernels OR 2 packages frozen cream corn 1 T miso1/2 cup soya or oat milk1 tsp. wheat germ per serving. Dice peppers and onions very fine. Saute in oil with garlic, onion, Italian seasonings, rosemary, cloves and bay leaf until onion is translucent and peppers are soft. Discard cloves and bay leaf. Mash or puree tofu. Add vegetable stock, tomatoes, corn, and tofu. Simmer until vegetables are done.Mix mixo and soya or oat milk well, add to stew, then heat to steaming, but do not boil.Sprinkle wheat germ over stew before serving.Tofu thickens and makes the stew creamy
2 large green bell peppers1/2 tsp garlic1 large onion2 tsp. Italian seasonings1 T olive or canola oil1/2 tsp. rosemary2 cloves1 bay leaf1 can vegetable stock1 can diced tomatoes12 oz. soft, silken tofu2.5 cups frozen corn kernels OR 2 packages frozen cream corn 1 T miso1/2 cup soya or oat milk1 tsp. wheat germ per serving. Dice peppers and onions very fine. Saute in oil with garlic, onion, Italian seasonings, rosemary, cloves and bay leaf until onion is translucent and peppers are soft. Discard cloves and bay leaf. Mash or puree tofu. Add vegetable stock, tomatoes, corn, and tofu. Simmer until vegetables are done.Mix mixo and soya or oat milk well, add to stew, then heat to steaming, but do not boil.Sprinkle wheat germ over stew before serving.Tofu thickens and makes the stew creamy