Contributed by (Recipe adapted from “Home Cooking”at www.homecooking.about.com)

Ingredients

1 C Vegetable stock
2 Tbs Flour
1-1/2 tsp Miso
2 cloves Garlic, chopped
1 tsp Turmeric
1 tsp dried Mint, finely crumbled
1 tsp dried Tarragon, finely crumbled
1/2 tsp Chili paste or 1/4 tsp Cayenne pepper, or to taste
2 C Jerusalem Artichokes, sliced
1-1/2 C chopped Scallions
1 C drained and diced firm Tofu
1/2 C Walnuts, chopped

Instructions

Preheat oven to 350°F. In a blender, combine the stock, flour, miso, garlic, turmeric, mint, tarragon, and ground chilies and process until smooth. Combine the stock mixture with the remaining ingredients in a 1-1/2 quart oiled casserole dish. Bake, covered, until bubbly, about 40 minutes. Serve hot. Serves 4.

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