Date: Tue, 9 May 2000 20:51:47 EDT
From: BHATPHOACC@aol.com
Message-ID: (ae.4cc0bf2.264a0ca3@aol.com)
Vegie Goulash
I've been trying to think of ways to use up zukes, collards and eggplant from
the garden in a new way. So tonight this is what I came up with, vegie
goulash (I don't know what else to call it). The amounts are approximate to
your taste and what you have in the garden or left over in the fridge.
1 medium zucchini, cut lengthwise into fourths and slice
1 medium eggplant, cut lengthwise into fourths and slice
1 good size leaf of collard green, cut into 1 inch strips
1/2 lb. (about) of frozen cubed tofu, thawed
1 medium onion, slivered
1 small green pepper, chopped small
5 cloves of garlic (I like garlic!) thinly sliced
1 15oz. can of organic tomato sauce (label said it had garlic/onion powder)
About 1/2 - 3/4 can of water, rinsing out that tomato sauce can
Some Stripples (soy product with bacon taste) probably 1/2 cup, I cut them
into 1 inch pieces. (You could use more, this is what I had left in the box.)
Herbs of choice. I went to the garden and picked some rosemary, thyme and
dill.
Broth for sauteing
1 cup Pasta (I used Ziti Rigati because I had about a cup left in the box.)
Saute the onion & green pepper in the broth, adding the stripples and then
the garlic and stir around until soft. Add the tomato sauce and water and
stir, adding the herbs. Let it simmer while you cut up the zukes, eggplant
and collard leaf. Add the vegies and the thawed tofu and stir around a bit,
turn to low and cover so that it can simmer while the pasta cooks. Add the
cooked pasta, stir around and simmer for another minute or so. Enjoy!
kwvegan vegan