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A socialite and
entrepreuner, czaee shah’s latest venture, nosh, is a gourmet’s
delight. The recipes presented here are right out of the kitchen of this world
cuisine vegetarian restaurant in mumbai.
It’s rich in proteins.
It is a healthy alternative to dairy products, can absorb any flavour as
dictated by the recipe, can be cubed, stir fried, chopped, whipped, even
scrambled. Czaee Shah introduces you to the versatile tofu
Herbed Pumpkin And Tofu
Soup
(The tofu puree replaces the cream that is traditionally
used)
Serves 4
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Ingredients:
Time required: 15-20 minutes
8 cups vegetable stock
6
cups pumpkin, peeled & cubed
1 large white onion, sliced
1
leek, thinly sliced
1 tbsp fresh ginger, peeled and minced
2
cloves garlic, chopped
1 tbsp honey
10 leaves fresh basil,
chopped
180 g tofu, cubed
1 tbsp Dijon mustard
salt to
taste
cracked pepper
(optional)
Preparation:
Boil
the pumpkin, leek, onion, ginger and garlic in the vegetable stock till soft.
Puree the pumpkin along with the tofu; add basil, mustard, honey and
seasoning.
Simmer it for 15 minutes, and serve hot.
Nutritional
value of each serving: 124 KCal
Note: 1 cup = 236 ml
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