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By Rebecca Garcia
Having vegetarian friends over for dinner may sometimes be nerve wrecking if you're not a vegetarian yourself. You're unsure about what's acceptable and what's offending to vegetarians.
Planning a vegetarian menu is not as easy as it seems. Many “forbidden” foods tend to sneak into a variety of condiments. Take Worcestershire sauce for an example, it contains anchovies.
And, gelatine which is often used as a setting agent in many desserts, is derived from the bones of animals. Therefore, it's very important that you know your ingredients well.
What's really attractive about today's vegetarian recipe is that it's very easy to prepare, quick to make, very satisfying and super delicious. And, needless to say, acceptable to all. Let's get cracking......
(serves 4)
Ingredients:
2 firm tofu
1 cup sugar snap peas
½ onion, chopped
½ cup mushrooms, sliced
olive oil, for frying
Sauce:
2½ tablespoons soy sauce
3 tablespoons butter*
salt and black pepper, to taste
Garlic Butter:
2 tablespoons parsley, finely chopped
1 tablespoon soy sauce
3 tablespoons butter*
½ clove garlic, crushed
Pat dry tofu with paper towel, and cut into 12 pieces.
Place olive oil in a skillet, heat and saute tofu pieces on both sides until brown.
Add 2 tablespoons soy sauce and black pepper. Remove from heat.
Grease an oven-
Cook sugar snap peas in a saucepan of boiling water with a pinch of salt.
Heat olive oil in the same skillet, place onion and mushrooms. Saute until barely tender, add sugar snap peas and ½ tablespoon soy sauce. Add more black pepper, if desired.
To make garlic butter, mix butter with crushed garlic, parsley and soy sauce.
Pour snap peas, onion and mushrooms over tofu pieces. Pour garlic butter over; bake in a preheated oven 350°F for about 8 to 10 minutes.
*vegetarian butter
An appetizing dish to have on a chilly day. You can use chicken, pork or beef, or even make it vegetarian.
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Nutty buttery flavor, cholesterol-




