-Chop up a bunch of turnips into ½ inch pieces.
-Place in a large sauté pan with the following
2 TBS butter
A pinch of organic brown sugar
A splash of dry sherry
2 TBS chopped green onions
Some freshly ground black pepper.
-Cook covered over a low flame, stirring occasionally until turnips are golden, about 10 minutes.
-Heat 1 TBS of olive oil in a large skillet.
-Crumble 1 cube firm tofu and add it to the pan.
-Grate 2-4 carrots.
-Chop up 1/2 bunch green onions.
-Add the carrots and the onion to the tofu.
-Cook until vegetables are tender.
-Wash and chop 1-2 large handfuls of snow peas and add.
-Then add some chopped rainbow chard or beet greens along with 2 cloves minced garlic.
-Add a pinch of salt, and then sprinkle with ½ cup sharp cheddar cheese.
-Serve with salsa and sour cream.