2 c Vegetable stock 2 c Sweet potatoes -- cut into -1/2" diamond shapes 1 c Onions
chopped 1/2 c Celery :
chopped 1/2 c Button mushrooms
quartered 1/2 c Parsnips :
cut into 1/2-inch -diamond shapes 1/2 c Carrots
sliced 1 t Gingerroot, fresh :
minced 1/2 c Yellow squash -- sliced 1/4" -thick 1/2 c Zucchini
sliced 1/4" thick 12 oz Tofu :
pressed and cubed Salt and pepper Szechuan peppercorns 4 Green onions -- chopped In a large saucepan, combine the stock, sweet potatoes, onions, celery, mushrooms, turnips, parsnips, carrots, soy sauce, mirin, sake, garlic and ginger. Bring to a boil.Reduce the heat and simmer for 25 minutes. Add the zucchini and yellow squash. Simmer for an additional 5 minutes. Add the tofu and simmer 5 minutes more. Season to taste with the pepper, Szechuan peppercorns, and salt. Garnish with chopped green onions and serve. Serving size? 1/2 cups 232 calories 3.6 g fat 0 mg chol 1,589 mg sod Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE