Tomatoes and carrots grow better when planted side-by-side in the garden—and they taste great together too (Serves 6).
2 Tbs. olive oil
2 medium-size onions, coarsely chopped (about 2 cups)
1 large green pepper, cut into 1 1⁄2-inch strips
3 large cloves garlic, minced (1 Tbs.)
1 28-oz. can diced tomatoes
2 8-oz. bags baby carrots, halved diagonally
1 8-oz. pkg. Italian-flavored baked tofu, cut into cubes
1 Tbs. rubbed dried sage
1 bay leaf
12 oz. linguine or other pasta
1. Heat olive oil in large pot over medium heat. Add onions and pepper, and cook 5 to 7 minutes, or until softened, stirring often. Add garlic and cook 1 minute more, or until fragrant.
2. Stir in tomatoes, carrots, tofu, sage and bay leaf. Season with salt and pepper. Cover, reduce heat to medium low and simmer about 1 hour, or until carrots are tender. Remove bay leaf.
3. After cacciatore has simmered about 45 minutes, cook pasta according to package directions. Serve cacciatore over pasta.
PER SERVING: 211 CAL; 12G PROT; 8.5G TOTAL FAT (1G SAT. FAT); 216G CARB; 0MG CHOL; 512MG SOD; 5G FIBER; 11G SUGARS
Vegetarian Times: Recipe from May-June '06 issue