Monday, May 18, 2009

Potato and Tofu Stew

I was craving the rich sauce from Vegan With a Vengeance's Potato and Tofu Stew in Miso broth. I was shocked to discover that I only had half of the miso required to make this recipe but it still turned out great. I used fresh creamer potatoes from California and local mushrooms and carrots. This stew really hit the spot and has truly become comfort food to me.

1 comment:

heavens earth said...

Looks awesome!!! Did you go down to the 'mushroom factory' for the mushrooms? evertytime we drive by we think about stopping in to get some!

I saw the Babycakes cookbook in a book store in Wolsley the other day and it totally made me think of you! I think you could whip up some yummy treats with it! http://www.babycakesnyc.com/