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Ingredientes
- 4 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh ginger
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 2 cups carrot juice (2 pounds carrots, juiced)
- 1 red bell pepper, seeded and thinly sliced
- 1 large eggplant, peeled, if desired & cut into 1 inch cubes
- 2 cups green beans, cut in 2 inch pieces
- 3 cups sliced shiitake mushrooms
- 1 (8 ounce) can bamboo shoots, drained
- 2 tablespoons Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
- 1 teaspoon curry powder
- 2 cups watercress leaves, divided
- 3 tablespoons unsalted natural chunky peanut butter
- 1 pound firm tofu, cut into 1/4 inch thick slices
- 1/2 cup light coconut milk
- 1/2 cup chopped raw cashews
- unchopped mint, basil or cilantro leaves, for garnish (optional)
Direcciones
- Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, VegiZest, curry powder, and 1 cup of the watercress in a wok or large skillet. Bring to a boil, cover and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 8 servings | |
| Calories 300 | |
| Calories from Fat 125 | 42% |
| Total Fat 14.78g | 18% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 945mg | 27% |
| Total Carbs 31.07g | 8% |
| Dietary Fiber 9.1g | 30% |
| Sugars 6.34g | 4% |
| Protein 14.36g | 23% |
