Joel Fuhrman - Eat To Live

222 JoelFuhrman, M.D.

In a covered pan or wok, saute the cabbage and onions in I teaspoon

of sesame or almond oil. Cook for 5 minutes and then add the tofu,

peas, and mushrooms. In a separate bowl, mix the arrowroot powder

and the soy sauce with 3 tablespoons of the liquid from the cooking

mushrooms or from the canned water chestnuts. Add this mixture,

the seasonings, the water chestnuts, and the bean sprouts to the

saute mixture and mix well. Cook for 3 more minutes.

TOFU SPINACH POT

1 lb. firm or extra-firm tofu, cubed

1 (10-oz.) box frozen spinach, thawed

3 tomatoes, chopped

2 tbsp. lemon juice

1/8 tsp. cayenne

1/8 tsp. onion powder

1/2 cup vegetable broth

Saute all the ingredients in the vegetable broth. Any type of bean

may be substituted for the tofu.

VEGETARIAN CHILI

2 cups dry kidney or pinto beans

1 (15-oz.) can crushed tomatoes

2 cups chopped red onion

2 cups chopped green or red peppers

1 cup chopped carrots

1 cup chopped celery

1 cup TVP (textured vegetable protein)

4 garlic cloves, finely chopped

1 tsp. oregano

I tsp. basil

1 tsp. chili powder

YJ tsp. cumin

1 tsp. red wine vinegar

I tbsp. diced raisins or dates

Wash the beans and soak them in water overnight. Cover with wa-

ter, simmer for 2 hours, and pour off the water, or use a 15-oz. can

of pinto beans instead. Combine all ingredients in a large saucepan