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Suggest a better descriptionIn a large saucepan, bring the stock to a boil. Add the TVP and ketchup and remove the pot from the heat. Allow to rest for 10 minutes, or until all the liquid is absorbed. Set aside. In a large, nonstick saute pan, braise the onions and garlic in 1/2 cup white wine for 5 minutes, or until tender. Add the zucchini, squashes, green pepper, snow peas, tomatoes, the rest of the wine, soy sauce, chili powder, and cumin. Simmer for 5 to 10 minutes, or until the vegetables are just al dente. Drain the TVP and add it, along with the corn, and simmer for an additional 10 minutes. While the stew is simmering during its final minutes, dissolve the cornstarch in 1/4 cup cold water and add it to the stew. Stir until thickened. Garnish with cilantro and serve hot. Serving size=1 cup Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE Posted to MM-Recipes Digest V4 #241 by Jack Elvis
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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 12 | ||
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Calories: 113 | ||
Calories from Fat: 11 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 402.3mg | 14 % | |
Potassium 663.6mg | 17 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 18.4g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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