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Serves: Four (or two people, two nights)
1 can pinto beans, cannellini/navy/other white beans, or combo (Westbrae Organic, Eden Organic, etc.)
1 pound firm tofu, diced
6-8 large shiitake mushrooms, sliced
2 green zucchini, sliced
1/2 leek, chopped
1 large carrot, diced very small
6 garlic cloves, minced fine
6 ounces grated mozzarella (Organic Valley, Horizon Organic, etc.)
6 ounce grated parmesan (we use Soya Kaas or Lite-N-Less grated parmesan alternative--both organic)
1/2 large jar favorite pasta sauce (we like Tomaso's or Rising Moon pinenut/parmesan--both organic)
Oregano, black pepper and salt to taste
You can also stretch the dish a second day by adding more beans, cheese,
and/or vegetables. Broccoli is also a nice addition.
Note: Because it's healthier for the environment as well as for people, we use only organically produced cheeses (Organic Valley and Horizon are two national brands; check for your own local brands), organically grown produce, and packaged products with organically grown ingredients. See Food Brand Recommendations for brand suggestions.
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