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    It’s Meatless Monday-Tofu and Mushroom Stew with Herbed Mashed Potatoes

      About this time of the year I begin craving soups and stews. However, I’ve often found vegetarian stews to be lacking in flavor and substance. My goal for this recipe was to have a thick flavor packed gravy that would cling to a comfort food like mashed potatoes. The key is three ingredients and one cooking technique. Slow cooking of the vegetables and then tomato paste, soy and Worcestershire sauce…and yes there is a vegetarian Worcestershire sauce. I used already cubed tofu that you can buy just about anywhere now but regular block tofu works too, just cut it into bite size cubes after it’s been through the usual…

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    It’s Meatless Monday-Tofu and Vegetable Stir-Fry

    Here’s the first of two guest recipes courtesy of Holland House. I received samples of three of their cooking wines with the Sake variety being one of them so I gave this recipe a test drive. It’s easy to make, very tasty and if you don’t have sugar snap peas, green beans work perfectly too, or any other vegetable you have on hand. For the sauce I suggest adding the cornstarch to the bowl first and then slowly adding the liquid ingredients to avoid lumps. Also, another trick I’ve learned along the way when you’re cooking with tofu (besides freezing and defrosting it), is to boil it. Keep it in…

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    It’s Meatless Monday-Spicy Chickpea and Vegetable Stew

    When it’s cold outside I long for dishes that have a little kick to them. I always have a couple of cans of chickpeas sitting in the pantry, zucchini was on sale so I thought about combining the two to make a spicy stew which could be served over couscous. This is what I came up with. It’s vegan and you can just about use whatever vegetables you like or have on hand. The addition of chopped green olives adds a nice salty contrast to the heat of this dish. 1 15 ounce can chickpeas, rinsed and drained 1 15 ounce can tomato sauce 1 15 ounce can of chopped…

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