Recipe posted to fatfree digest 76 by Kathleen Schuller
<schuller@xxxxxxxxxxxxx>, originally from the McDougall Program for
Maximum Weight Loss. The Marmite and the red kidney beans are my
addition---I don't know enough about the McDougall program to know if he
would approve ;-)
Kate
Dijon Mushroom Potatoes
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Serves 1 (multiply up as required)
1/4 medium onion, chopped
1/4 green bell pepper, chopped
50g (2oz) mushrooms, sliced
1 small (50g) carrot, grated
1/2 tsp Marmite (optional)
1 tsp soy sauce
1 tsp Dijon mustard
1 tsp cornflour (UK) / cornstarch (US)
1 baked jacket potato
1/4 - 1/2 can red kidney beans (optional)
Put the onion, green pepper, mushrooms and carrot in a pan with just
enough water to cover. Add the Marmite if using. Bring to the boil and
cook, stirring, until the water has mostly boiled off and the vegetables
are tender. Add more water during cooking if necessary.
Meanwhile, combine the soy sauce, mustard and cornflour in a bowl with
about 1 tbsp water. Stir into the vegetable mixture and cook, stirring,
until thickened.
Mix in the red kidney beans if using and heat through. Serve with the hot
baked potatoes.
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