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Additional info for 50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes
Remove 1 cup broth from the soup and reserve. Purée the soup in batches in a blender. If it is too thick, add enough of the reserved broth to reach the desired consistency. Cover and refrigerate. In a medium pan or Dutch oven, heat the oil on medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the pepper and pear; cook, stirring occasionally, for 3 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low. Cover and cook for 15 minutes. Add the beets and cook for 10 minutes more, until all the produce is tender.
If the bok choy is wet from washing, you may not need to add any water, but if dry, add ¼ cup water. Cook, stirring occasionally, until the stalks are tender and the liquid evaporates, about 10 minutes. Let cool. Wring out the excess water by squeezing one handful at a time and put the bok choy in a food processor. Add ¼ cup fresh basil; process until finely chopped. Add ½ cup ricotta cheese and 3 tablespoons evaporated skim milk; pulse to combine. Heat 1 tablespoon butter or extra-virgin olive oil in a saucepan on medium heat.
3 sugars (g)......................... 4 protein (g)........................ 9 vitamin A IUs............... 20% vitamin C..................... 50% calcium.......................... 10% 1. In a small bowl, combine the broth, hoisin, soy sauce, cornstarch, and pepper flakes. Stir to combine and set next to the stove. Drain the tofu and pat dry with paper towels. Cut it into 1-inch cubes. In a bowl, gently toss the tofu and sesame seeds. Heat the oils in a wok or large, deep nonstick skillet on medium-high heat.