Ingredients:

• 1 tsp. dashi granules
• 3 ¼ c. water
• 2 ½ tbsp. white miso
• 1 ¾ oz. diced firm tofu
• One scallion, finely sliced

Directions:

1. Place the dashi granules and 1/2 C water into a bowl and bring to a boil.
2. Dissolve the miso in a little bit of boiling water (about 2 tsp.)
3. Add the miso and water to the dashi granules mixture.
4. Place tofu into mixture and serve into bowls.
5. Top each bowl with scallions and serve.

Serves 4 persons

Vegetable Soup

Ingredients:

• 2 tsp. olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 2 celery sticks, chopped
• 13 oz. can corn, drained
• 3 cans chicken broth
• 1 c. pasta spirals

Directions:

1. Heat oil in large pan and add onion, carrot and celery.
2. Cook over low heat, stirring occasionally for ten minutes or until soft.
3. Add corn and chicken broth.
4. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are tender.
5. Add pasta to the pan and return to boil.
6. Reduce heat and simmer for ten minutes or until pasta is tender.

Serves 6 persons

Crock Pot Stew

Ingredients:

• 1 TBSP oil
• 2 lb. boneless beef for stew, cut into 1-1/2-inch cubes or meat substitute
• 3/4 cup BBQ Sauce, divided
• 1 TBSP Instant Coffee
• 5 medium carrots, peeled, cut into 1-inch pieces
• 1 large onion, cut into chunks
• 6 small red potatoes, quartered
• 1 pkg. (10 oz.) frozen peas, thawed
• 2 celery stalks

Directions:

1. Heat oil in nonstick skillet on medium-high heat.
2. Add meat, in batches; cook until evenly browned.
3. Transfer meat to 5-qt. slow cooker.
4. Pour 1/2 cup of the barbecue sauce over meat; sprinkle with coffee granules.
5. Top with onions, carrots, celery and potatoes; cover with lid.
6. Cook on Low for 7 to 8 hours (or on HIGH for 5 hours).
7. Stir in peas and remaining 1/4 cup barbecue sauce; cover.
8. Cook an additional 30 min. or until heated through.

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