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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-Stuffed Peppers with Spicy Tomato Sauce and Homemade Pita Chips

    Last week was all about peppers. I had red and green peppers, hot peppers, lipstick peppers…you get the picture. After an hour or so roasting them, drying them, and chopping them to put in the freezer for fall and winter eating, I still had too many peppers. As I always do, I checked what other ingredients I had on hand and brainstormed what I could make. This is the result. Peppers stuffed with a mixture of lentils, rice, and newly purchased dried apricots, cooked in a spicy tomato sauce and served with homemade pita chips. For the stuffed peppers- 6 peppers, your choice. I used smaller red ones and the…

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