Recipe: creamy corn/bell pepper vegan stew.

**Recipe**
2 large green bell peppers 1/2 tsp garlic 1 large onion 2 tsp. Italian seasonings 1 T olive or canola oil 1/2 tsp. rosemary 2 cloves 1 bay leaf 1 can vegetable stock 1 can diced tomatoes 12 oz. soft, silken tofu 2.5 cups frozen corn kernels OR 2 packages frozen cream corn 1 T miso 1/2 cup soya or oat milk 1 tsp. wheat germ per serving.	Dice peppers and onions very fine. Saute in oil with garlic, onion, Italian seasonings, rosemary, cloves and bay leaf until onion is translucent and peppers are soft. Discard cloves and bay leaf. Mash or puree tofu. Add vegetable stock, tomatoes, corn, and tofu. Simmer until vegetables are done. Mix mixo and soya or oat milk well, add to stew, then heat to steaming, but do not boil. Sprinkle wheat germ over stew before serving. Tofu thickens and makes the stew creamy.