Related recipes: Citrus, Corn-Free, Dairy-Free, Egg-Free, Herbs, Main Dishes, Peas, Potatoes, Soy, Tomatoes, Vegan, Vegetarian
Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Preparation facts
Yield: 7 servings
Ingredients
2 onions
1 lemon
1–2 packages of firm tofu
3 cups (720mL) of water
Olive oil (as needed for sautéing and roasting, about 1/3 cup (80mL)
1 28-ounce (795-g) can whole peeled tomatoes
1 Tbs (15g) tomato paste
1 lb (455g) potatoes
1 cup (195g) yellow split peas
2 Tbs (15g) Persian spice mix (cumin, coriander, ginger powder, turmeric, saffron, and cinnamon)
1 Tbs (7g) turmeric
1 tsp (6g) or more salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) pepper
Directions
Sauté sliced onions in one to two Tbsp (15 to 30mL) of oil until translucent. Add the spice mix and turmeric and sauté for an additional 2 minutes. Add water, tomatoes, tomato paste, split peas, lemon juice, salt, and pepper. Simmer for about 30 minutes or until the split peas are cooked.
Dice the potatoes. In a separate bowl, combine two Tbsp (15mL) of oil, spice mix, salt, and pepper, and add the diced potatoes. Toss well, transfer to a cookie sheet, and roast in a 375°F (190°C) oven for about 30 minutes or until done. Repeat with tofu.
Mix the tofu and potatoes into the stew and serve over steamed rice.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Recipe by Omid Roustaei
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
