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sweet potatoes broccoli cauliflower leek red bell pepper Dr. frozen carrot juice cornstarch firm tofu hazelnuts parsley
Viewed: 11 - Published at: 8 years agoIngredients
- 4 large sweet potatoes
- 1 cup fresh or frozen chopped broccoli
- 1 cup fresh or frozen sliced cauliflower
- 1 medium chopped leek
- 1 red bell pepper, cut into 1" squares
- 1 teaspoon herb de Provence (dried French herbs)
- 4 tablespoons Dr. Fuhrman's VegiZest (or other no salt seasoning blend, such as Mrs.Dash, adjusted to taste)
- 2 cups fresh chopped spinach or 1 cup frozen, thawed and drained
- 1/2 cup carrot juice
- 4 teaspoons cornstarch
- 1 cup firm tofu, water squeezed out and crumbled
- 1 cup hazelnuts, brazil nuts, or raw almonds, chopped medium fine (optional)
- 2 tablespoons chopped fresh parsley
Method
- Preheat oven to 375 degrees. Bake sweet potatoes until soft, about 45 minutes. When potatoes are tender, remove to a bowl and mash. Set aside.
- Place broccoli, cauliflower, leeks, bell peppers, herb de Provence, and Dr. Fuhrman's VegiZest in a large saute pan along with 2 cups of water. Simmer until almost tender, about 10 minutes. (If using frozen broccoli and cauliflower, reduce water to 1 1/2 cups) Add fresh or thawed, drained frozen spinach and toss.
- Drain and remove vegetables, reserving vegetable liquid in pot. Whisk cornstarch into carrot juice and whisk into boiling vegetable liquid until it thickens. Add vegetables and crumbled tofu to sauce and toss to combine.
- Divide mixture into two 8-inch pie pans. Top each with 1/4 cup nuts. Spread sweet potatoes over the top and sprinkle with remaining nuts.
- Bake at 375 degrees for 20-30 minutes until hot and nuts are light brown. Sprinkle with parsley.
- This dish may be prepared ahead and frozen, unbaked. Cover tightly with aluminum foil before freezing. Do not defrost, but bake an additional 10 to 15 minutes.
